Description
Indulge in the comforting flavors of this hearty Sausage Tortellini Soup. Loaded with Italian sausage, tender tortellini, fresh spinach, and a creamy broth, this soup is a perfect meal on a chilly day.
Ingredients
Scale
For the Soup:
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup heavy cream
- 1 package (9 ounces) refrigerated cheese tortellini
- 3 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- Cook the Sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon. Remove excess grease if necessary.
- Sauté Aromatics: Add the onion, garlic, carrots, and celery. Sauté for 5 minutes until softened. Stir in basil, oregano, and red pepper flakes.
- Add Broth and Tomatoes: Pour in the chicken broth and diced tomatoes with their juices. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Cook Tortellini: Stir in the heavy cream and tortellini. Cook for 6–8 minutes until pasta is tender.
- Finish the Soup: Add spinach and cook until wilted. Season with salt and pepper. Serve hot, garnished with Parmesan cheese.
Notes
- You can substitute turkey or chicken sausage for a lighter version.
- If preparing ahead, cook the tortellini separately and add it when serving to prevent it from becoming too soft.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7 g
- Sodium: 1250 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 80 mg
