Description
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
Units
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.