Description
Sausage Tortellini Soup with hearty sausage, cheesy tortellini, and savory broth. Quick, comforting, and perfect for pleasing a crowd.
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed (sweet or hot, depending on preference)
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, peeled and diced (about ¾ cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 6 cups (1.4L) low-sodium chicken broth
- 1 can (14.5oz/411g) diced tomatoes
- 9 ounces (255g) refrigerated cheese tortellini
- 5 ounces (142g) fresh spinach, roughly chopped
- ¼ cup (25g) grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Brown the Sausage Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook for 5-7 minutes until nicely browned and no longer pink. The caramelization on the sausage creates the foundation of flavor for your Sausage Tortellini Soup, so don’t rush this step. If there’s excessive fat (more than 1 tablespoon), you can drain some off, but leave enough to sauté the vegetables.
- Step 2: Add Aromatics Reduce heat to medium and add the diced onion, carrots, and celery to the pot with the sausage. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften. Add the minced garlic, Italian seasoning, and red pepper flakes (if using), cooking for another 30-60 seconds until fragrant. You’ll know it’s ready when the kitchen fills with an irresistible aroma.
- Step 3: Build the Soup Base Stir in the tomato paste and cook for 1 minute to remove the raw flavor. Pour in the chicken broth and diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Season with salt and black pepper to taste. Cover and simmer for 10 minutes to allow the flavors to meld.
- Step 4: Cook the Tortellini Add the cheese tortellini to the simmering broth and cook according to package directions, usually 5-7 minutes, until the pasta is tender but still has a slight bite. The tortellini will absorb some of the savory broth, becoming even more flavorful than if cooked separately.
- Step 5: Finish the Soup Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Remove from heat and stir in the grated Parmesan cheese and fresh basil. Taste and adjust seasoning if necessary. Let the Sausage Tortellini Soup stand for 5 minutes before serving, which allows the flavors to settle and the soup to reach the perfect temperature for enjoying.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 4 grams
- Sodium: 980 mg
- Fat: 22 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 3 grams
- Protein: 17 grams
- Cholesterol: 55 mg