Bobs Italian Sausage Tortellini Soup
Warm up with Bob’s Italian Sausage Tortellini Soup, a hearty and flavor-packed bowl of comfort! This one-pot wonder blends savory Italian sausage, tender cheese-filled tortellini, and a medley of fresh vegetables like carrots, celery, and baby spinach in a rich tomato and chicken broth base. Perfectly seasoned with Italian herbs and a hint of garlic, this soup is brought to life in just 45 minutes, making it ideal for busy weeknights or cozy family dinners. Whether topped with a sprinkle of grated Parmesan or enjoyed as-is, this satisfying soup promises layers of flavor in every spoonful. Quick, easy, and utterly delicious, it’s your new go-to recipe for comforting homemade dinners.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 28 ounces diced tomatoes (with juices, canned)
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 19 ounces frozen cheese tortellini
- 4 cups baby spinach leaves
- 0.5 cup Parmesan cheese, grated (optional for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes.
Using a slotted spoon, transfer the sausage to a plate lined with paper towels to drain any excess grease. Leave about 1 tablespoon of grease in the pot for flavor; discard the rest.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Pour the diced tomatoes (with their juices) and chicken broth into the pot. Stir in the Italian seasoning, salt, and black pepper.
Return the cooked sausage to the pot, and stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let the soup simmer for 15 minutes to allow the flavors to meld.
Add the frozen tortellini to the soup, and simmer for an additional 5-7 minutes, or until the tortellini are tender and fully cooked.
Stir in the baby spinach leaves, and cook for 1-2 minutes, just until the spinach wilts.
Taste and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.2 g | 235% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 14418 mg | 627% | |
| Total Carbohydrate | 275.7 g | 100% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 52.7 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2418 mg | 186% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5802 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
