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.
Sausage Tortellini Soup
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
- 1lb(450g) Italian sausage (mild or spicy)
- 1 tbspolive oil
- 1small onion, diced
- 2carrots, sliced
- 2celery stalks, sliced
- 4garlic cloves, minced
- 1can (14.5 oz) diced tomatoes, with juice
- 4cups(960ml) chicken broth
- 1 tspdried basil
- 1 tspdried oregano
- 1/2 tspred pepper flakes (optional, for heat)
- 2cups(480ml) heavy cream or half-and-half
- 9oz(250g) cheese tortellini (fresh or frozen)
- 4cups(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.
- 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 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.
- 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).
- 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.
- 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.
- 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.
