Description
This hearty Sausage Tortellini Soup combines Italian sausage, tender cheese tortellini, and fresh spinach in a flavorful tomato and herb broth. Perfect for a comforting weeknight dinner, this soup is rich, filling, and easy to prepare in just about an hour.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound Italian sausage (mild or spicy)
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes (optional)
Pasta and Greens
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach, packed
Seasoning
- Salt and pepper to taste
Instructions
- Sauté Onions: In a large pot, heat olive oil over medium-high heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Cook Sausage: Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned throughout, then drain any excess grease from the pot.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Add Liquids and Herbs: Pour in the chicken broth and crushed tomatoes. Add dried oregano, dried basil, and red pepper flakes if using. Stir everything well and bring the soup to a boil. Once boiling, reduce heat to low and let it simmer gently for 20-30 minutes to develop flavor.
- Cook Tortellini: Add the refrigerated cheese tortellini to the simmering pot. Cook for 4-6 minutes or until the tortellini are tender but not mushy.
- Add Spinach: Remove the pot from heat and stir in the fresh spinach leaves. Cover the pot and let it sit for 1-2 minutes until the spinach is wilted. Season the soup with salt and pepper to your preference.
- Serve: Ladle the hot soup into bowls and enjoy immediately for a warm and satisfying meal.
Notes
- You can use either mild or spicy Italian sausage depending on your heat preference.
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
- Feel free to add other vegetables like zucchini or mushrooms during the simmering step.
- Shrimp or chicken can also be added for protein variation.
- Leftover soup keeps well refrigerated for 3-4 days and can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
