Description
This rich and comforting sausage tortellini soup combines Italian sausage, cheese-filled tortellini, fresh vegetables, and a creamy tomato broth for a satisfying one-pot meal ready in just 35 minutes.
Ingredients
Sausage and Vegetables
- 1 lb Italian sausage (mild or spicy)
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
Herbs and Liquids
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
Tortellini and Greens
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach (or kale)
Finishing Ingredients
- 1/2 cup heavy cream (or half-and-half)
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Brown the Sausage: In a large pot, cook the Italian sausage over medium heat until browned and cooked through. Drain any excess grease if necessary to avoid a greasy soup base.
- Sauté Vegetables: Add the diced onion, sliced carrots, and celery stalks to the pot. Sauté for 5–6 minutes until the vegetables become softened and fragrant.
- Add Aromatics and Spices: Stir in the minced garlic, dried basil, dried oregano, and optional red pepper flakes. Cook for about 1 minute to release the flavors.
- Simmer the Broth: Pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes to meld the flavors.
- Cook Tortellini: Stir in the refrigerated cheese tortellini. Cook according to package instructions, roughly 5–7 minutes, until the tortellini is tender.
- Add Greens and Cream: Lower the heat and add the fresh spinach and heavy cream. Cook for an additional 2–3 minutes until the spinach wilts and the soup is creamy.
- Season and Serve: Taste and season with salt and black pepper to your preference. Serve the soup hot, topped with freshly grated Parmesan cheese for added richness.
Notes
- Swap spinach for kale or Swiss chard to vary the greens used in the soup.
- For a lighter version, use turkey sausage and half-and-half instead of heavy cream.
- Tortellini softens if the soup sits; it’s best enjoyed fresh.
- If reheating, add extra broth or water, as the soup thickens over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: Italian-American
