Heart-Healthy Tortellini Sausage Soup
Savor the comforting flavors of this Heart-Healthy Tortellini Sausage Soup, a nourishing bowl packed with wholesome ingredients and bold taste. Featuring lean chicken sausage, vibrant vegetables like carrots, celery, and spinach, and tender whole wheat cheese tortellini, this soup delivers a hearty, yet health-conscious alternative to classic comfort food. With low-sodium chicken broth and no-salt-added diced tomatoes, it's ideal for those seeking a lighter, heart-friendly meal without compromising on flavor. Seasoned with fragrant Italian herbs and topped with fresh parsley, this one-pot wonder is ready in under an hour, making it perfect for busy weeknights. Serve steaming hot to warm both body and soul!
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 12 ounces Lean chicken sausage (remove casing if necessary)
- 1 medium Yellow onion, diced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 3 cloves Garlic cloves, minced
- 6 cups Low-sodium chicken broth
- 14 ounces Diced tomatoes, no salt added (with liquid)
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Ground black pepper
- 4 cups Baby spinach
- 9 ounces Whole wheat cheese tortellini
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat a large soup pot or Dutch oven over medium heat and add the olive oil.
Once the oil is hot, add the chicken sausage. Cook for 5-7 minutes, breaking it into crumbles with a spoon, until browned and fully cooked. Remove the sausage from the pot and set it aside on a plate.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes or until the vegetables start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the low-sodium chicken broth and diced tomatoes with their liquid. Stir to combine.
Season the soup with Italian seasoning and ground black pepper. Bring the mixture to a gentle boil.
Add the browned chicken sausage back into the pot, followed by the whole wheat tortellini. Cook for 7-9 minutes, or according to the package instructions, until the tortellini is tender.
Stir in the baby spinach and let it wilt, about 2 minutes.
Taste the soup and adjust seasonings if needed (but keep in mind this is a heart-healthy recipe, so avoid adding salt).
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 3710 mg | 161% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 34.8 g | ||
| Protein | 111.4 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2754 mg | 59% | |
*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.
