Italian Sausage Cheese Tortellini Minestrone
Dive into a bowl of pure comfort with this Italian Sausage Cheese Tortellini Minestrone, a hearty and flavor-packed soup that combines the best of Italian cuisine. Featuring savory Italian sausage, tender cheese-filled tortellini, and a medley of vibrant vegetables like zucchini, carrots, and spinach, this one-pot wonder is the perfect marriage of rich textures and bold flavors. A blend of classic herbs—basil, oregano, and thyme—infuses the broth with irresistible aroma, while a touch of optional red pepper flakes adds just the right amount of spice for a warming kick. Ready in just an hour, this soul-soothing recipe is not only a quick meal solution but also a crowd-pleaser for family dinners or cozy gatherings. Don’t forget to top it off with a generous sprinkle of freshly grated Parmesan cheese for the ultimate finishing touch! Perfectly balanced, deeply satisfying, and easy to prepare, this tortellini minestrone is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 medium zucchini, diced
- 1 can diced tomatoes (14.5 oz can)
- 2 tablespoons tomato paste
- 6 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 12 ounces cheese tortellini (refrigerated or frozen)
- 3 cups fresh spinach, roughly chopped
- 0.5 cup Parmesan cheese, grated (for serving)
- to taste salt
- to taste black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage to the pot and cook until browned, breaking it apart into small pieces with a wooden spoon. This should take about 5–7 minutes. Drain any excess grease if necessary.
Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Then, stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced carrots, celery, and zucchini to the pot. Stir and cook for about 5 minutes, until the vegetables begin to soften.
Stir in the diced tomatoes (with their juice), tomato paste, chicken broth, dried basil, oregano, thyme, and the bay leaf. If you enjoy a bit of spice, add the red pepper flakes. Bring the mixture to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for 20 minutes, allowing the flavors to meld together.
After 20 minutes, remove the bay leaf. Add the cheese tortellini and cook according to the package instructions, usually 5–7 minutes, until tender.
Stir in the chopped spinach and let it wilt for 1–2 minutes.
Taste the soup and season with salt and black pepper as needed.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 247 mg | 19% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 899 mg | 19% | |
*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.
