Gluten-Free Tortellini Sausage Soup
Warm up with a comforting bowl of Gluten-Free Tortellini Sausage Soup, a hearty dish packed with bold flavors and wholesome ingredients that are perfect for cool evenings or anytime you're craving a satisfying meal. This gluten-free soup features tender gluten-free tortellini, robust Italian sausage, and a medley of fresh vegetables like carrots, celery, and baby spinach in a savory tomato-infused chicken broth. Ready in just 45 minutes, it’s an easy dinner option for busy weeknights, while its rich taste and nutrient-packed profile make it a fantastic choice for gluten-free diets. Garnished with parmesan cheese and a touch of spice from optional red pepper flakes, this soup offers a restaurant-quality experience right at home. Perfect for feeding a crowd or meal prepping, this unique twist on a classic favorite will have everyone asking for seconds!
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Recipe Information
Ingredients
- 10 ounces Gluten-free tortellini
- 1 pound Italian sausage (gluten-free, mild or spicy)
- 1 tablespoon Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 14 ounces Crushed tomatoes (canned)
- 6 cups Chicken broth (gluten-free)
- 3 cups Baby spinach
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- to taste Parmesan cheese (optional for topping)
Instructions
Heat a large pot over medium heat. Add the olive oil.
Add the gluten-free Italian sausage (removed from casings if applicable) to the pot. Cook, breaking the sausage into crumbles with a wooden spoon, until browned and cooked through (5-7 minutes). Remove the sausage from the pot and set it aside on a plate.
In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
Add the browned sausage back into the pot along with the gluten-free tortellini. Simmer for 5-7 minutes or until the tortellini is tender and cooked through (follow the package instructions for precise cooking time).
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning with additional salt or pepper, if needed.
Ladle the soup into bowls and top with shredded Parmesan cheese, if desired. Serve hot.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 12532 mg | 545% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 33.1 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3232 mg | 69% | |
*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.
