Tortellini and Sausage Soup
Warm, hearty, and bursting with rich Italian flavors, this Tortellini and Sausage Soup is the ultimate comfort food for any night of the week. Made with a savory medley of Italian sausage, tender cheese-filled tortellini, and fresh spinach, this one-pot wonder is both satisfying and simple to make. A flavorful base of sautéed vegetables, garlic, and chicken broth is elevated with Italian seasoning, diced tomatoes, and a hint of crushed red pepper for a subtle kick. Whether you choose fresh or frozen tortellini, this soup comes together in just 40 minutes, making it perfect for busy weeknights. Top each bowl with a sprinkle of Parmesan cheese for a cozy, restaurant-quality dish that will delight the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 can canned diced tomatoes (14.5 ounces), with juices
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoons crushed red pepper flakes (optional)
- 12 ounces cheese tortellini (fresh or frozen)
- 2 cups spinach, roughly chopped
- to taste salt
- to taste black pepper
- as desired Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
Using a slotted spoon, transfer the sausage to a plate and set aside. Leave the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and canned diced tomatoes with their juices. Stir to combine.
Add the Italian seasoning and crushed red pepper flakes, if using. Bring the soup to a gentle boil.
Reduce the heat to a simmer and let the soup cook for 10 minutes to allow the flavors to meld.
Add the cooked sausage back into the pot, followed by the tortellini. Cook according to the package instructions, typically 5-7 minutes for fresh tortellini or a bit longer for frozen.
Stir in the chopped spinach and cook for 2-3 minutes, just until wilted.
Taste the soup and season with salt and black pepper as desired.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 865 mg | 18% | |
*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.
