Low Sodium Tortellini Sausage Soup
Delight in a comforting bowl of Low Sodium Tortellini Sausage Soup, a heart-healthy twist on a classic favorite. This flavorful, wholesome recipe combines tender spinach or cheese tortellini with lean, low sodium Italian sausage, vibrant vegetables like zucchini, carrots, and spinach, and aromatic herbs such as oregano and basil, all simmered in a rich, low sodium chicken or vegetable broth. Ready in under an hour, this soup is perfect for weeknight dinners or meal prep. With its satisfying taste and lower sodium content, it’s an excellent choice for those seeking a healthier, hearty option without compromising on flavor. Serve this one-pot wonder with a side of crusty bread or enjoy on its own for a warm, nourishing meal! Perfect for cozy evenings and packed with nutrients, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 cups low sodium chicken or vegetable broth
- 12 ounces low sodium Italian sausage (ground or links, casings removed)
- 10 ounces frozen cheese or spinach tortellini
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon crushed red pepper flakes (optional, for slight heat)
- 14.5 ounces low sodium diced tomatoes (no salt added)
- 3 cups baby spinach
- to taste black pepper (optional, to taste)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, sliced carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
Push the vegetables to one side of the pot and add the low sodium Italian sausage. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes.
Once the sausage is cooked, sprinkle in the dried oregano, dried basil, and red pepper flakes (if using). Stir everything together to combine the flavors.
Add the low sodium diced tomatoes (with their juices) and stir to combine. Let this mixture simmer for 2-3 minutes.
Pour in the low sodium chicken or vegetable broth and bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer.
Add the diced zucchini and frozen tortellini to the pot. Simmer for approximately 8-10 minutes, or until the tortellini are tender and cooked through.
Stir in the baby spinach and let it wilt in the hot soup, about 2-3 minutes.
Taste the soup and adjust seasoning as needed with black pepper. Avoid adding salt to maintain the low sodium profile.
Serve the soup hot, garnished with additional baby spinach or fresh herbs if desired. Enjoy your heart-healthy Tortellini Sausage Soup!
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2430 mg | 106% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 32.3 g | ||
| Protein | 97.9 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3429 mg | 73% | |
*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.
