Vegetarian Tortellini Sausage Soup
Warm up with a comforting bowl of Vegetarian Tortellini Sausage Soup, a hearty, flavor-packed meal that's perfect for weeknights or cozy weekends. This wholesome soup combines tender cheese tortellini, savory vegetarian sausage, and nutrient-rich spinach in a robust base of vegetable broth and diced tomatoes. Aromatic garlic, Italian seasoning, and sautéed onions, carrots, and celery create layers of mouthwatering flavor, while the option to garnish with parmesan and fresh basil adds a delectable finishing touch. Ready in just 40 minutes, this vegetarian soup recipe delivers on taste, ease, and nourishment, making it a family-friendly favorite. Perfect for vegetarians or anyone craving a lighter take on the classic tortellini sausage soup, it's comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 links vegetarian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 cups vegetable broth
- 1 15-ounce can canned diced tomatoes (with juice)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups fresh spinach
- 9 ounces refrigerated cheese tortellini
- 0.25 cups parmesan cheese (optional, for garnish)
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Slice the vegetarian sausage into bite-sized pieces. Add them to the pot and sauté for 4-5 minutes until browned. Remove the sausage from the pot and set it aside.
In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Pour in the vegetable broth and canned diced tomatoes with their juice. Stir to combine.
Add the Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Stir in the fresh spinach and let it wilt for about 2 minutes.
Add the tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, until tender.
Return the browned vegetarian sausage to the soup and let it heat through for 2-3 minutes.
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Serve hot, garnished with grated parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.2 g | 107% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 8030 mg | 349% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 33.1 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1470 mg | 113% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3174 mg | 68% | |
*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.
