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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
  • 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

  1. 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.
  2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  3. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
  4. Remove any excess fat if needed.
  5. 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.
  6. Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
  7. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  8. 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.
  9. Pour in the chicken broth, canned diced tomatoes (with juice), dried basil, oregano, and red pepper flakes (if using).
  10. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
  11. 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).
  12. Stir in the heavy cream and bring the soup back to a gentle simmer.
  13. Add the tortellini and cook according to package instructions (usually 5-7 minutes for fresh tortellini and 10-12 minutes for frozen).
  14. 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.
  15. Stir in the chopped spinach or kale and cook for another 1-2 minutes, until wilted.
  16. Season the soup with salt and pepper to taste.
  17. Serve:Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot with crusty bread.
  18. 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://cosycookery.com/sausage-tortellini-soup/