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Sausage Tortellini Soup

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Sausage Tortellini Soup is a hearty, comforting soup made with savory sausage, cheese-filled tortellini, vegetables, and a flavorful tomato-based broth. This easy, one-pot meal is perfect for chilly days and makes for a satisfying weeknight dinner.

Ingredients

Scale
  • 1 lb (450g) Italian sausage (mild or spicy)
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 4 cups (960ml) chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 2 cups (480ml) heavy cream or half-and-half
  • 9 oz (250g) cheese tortellini (fresh or frozen)
  • 4 cups (120g) fresh spinach or kale, chopped
  • Salt and pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  • Cook the Sausage:
    • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
    • Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
    • Remove any excess fat if needed.
  • Cook the Vegetables:
    • Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
    • Add the minced garlic and cook for 1-2 minutes, until fragrant.
  • Add the Broth and Tomatoes:
    • Pour in the chicken broth, canned diced tomatoes (with juice), dried basil, oregano, and red pepper flakes (if using).
    • Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
  • Add Tortellini and Cream:
    • Stir in the heavy cream and bring the soup back to a gentle simmer.
    • Add the tortellini and cook according to package instructions (usually 5-7 minutes for fresh tortellini and 10-12 minutes for frozen).
  • Add Spinach:
    • Stir in the chopped spinach or kale and cook for another 1-2 minutes, until wilted.
    • Season the soup with salt and pepper to taste.
  • Serve:
    • Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot with crusty bread.

Notes

  • Make it spicy: Use hot Italian sausage and extra red pepper flakes for added heat.
  • Make it lighter: Use half-and-half instead of heavy cream.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Find it online: https://recipe.ukfinda.com/sausage-tortellini-soup/