Sausage and Tortellini Soup Recipe
Sausage and Tortellini Soup is the perfect comfort food for any season. This hearty soup combines the savory flavors of Italian sausage, cheese-filled tortellini, and a rich tomato broth to create a satisfying meal that will warm your heart and soul. Whether you’re looking for a quick weeknight dinner or a cozy weekend treat, this recipe has got you covered.
Ingredients You’ll Need
- 1 pound of Italian sausage (mild or spicy, based on your preference)
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 can (28 ounces) of diced tomatoes
- 1 can (8 ounces) of tomato sauce
- 4 cups of chicken broth
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- 1 package (9 ounces) of refrigerated cheese tortellini
- 2 cups of fresh spinach leaves
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh basil leaves for garnish (optional)
1. Brown the Sausage
- In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat. Break it into small pieces with a spatula as it cooks. Once the sausage is browned and cooked through, transfer it to a plate and set it aside.
2. Sauté the Onion and Garlic
- In the same pot, add the chopped onion and minced garlic. Sauté them in the sausage drippings until the onion becomes translucent, about 2-3 minutes.
3. Add Tomatoes and Broth
- Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
4. Season the Soup
- Add the dried basil, dried oregano, and red pepper flakes to the soup. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
5. Cook the Tortellini
- Add the refrigerated cheese tortellini to the simmering soup. Cook according to the package instructions, usually for about 7-9 minutes, or until the tortellini are tender and float to the surface.
6. Return Sausage to Soup
- Once the tortellini are cooked, return the browned sausage to the soup. Stir to combine and heat through.
7. Add Fresh Spinach
- Just before serving, add the fresh spinach leaves to the hot soup. Stir until the spinach wilts and becomes tender.
- Ladle the Sausage and Tortellini Soup into bowls. Garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve hot with crusty bread for a complete meal.
Enjoy Your Sausage and Tortellini Soup!
This delightful soup is sure to become a family favorite. The combination of savory sausage, cheesy tortellini, and the rich tomato broth makes for a truly comforting and satisfying dish. Whether it’s a chilly winter evening or a casual dinner with friends, this recipe is a winner. Enjoy!
Give it a try, and you’ll have a warm and flavorful meal ready to share with your loved ones.
- 1 pound ground hot Italian sausage
- 3 carrots peeled and diced
- 1 large white onion diced
- 1 tablespoon minced garlic
- 4 cups chicken stock
- 29 ounces diced tomatoes from two 14.5 ounce cans
- 16 ounces cheese tortellini
- 1 cup heavy cream
- Parmesan cheese for serving
In a large soup pot, or heavy-bottomed Dutch oven, brown the ground sausage over medium-high heat until crispy. Remove with a slotted spoon to a paper towel lined bowl to drain and set aside.
Reduce heat to medium and add the carrot and onion, stirring to coat. Add a splash of the chicken stock to help deglaze the pan. Cook the vegetables until they just begin to become tender, about three minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Add the remaining stock and diced tomatoes. Increase the heat to medium-high and bring the soup to a boil.
Stir in the tortellini and cooked sausage, making sure everything is well combined. Cook until tortellini are tender, about five minutes.
Remove from heat and stir in the heavy cream.
Serve with a sprinkling of parmesan cheese, if desired.
- Soup can be kept for up to two days before the tortellini totally fall apart.
- If wanting to make and freeze this soup: omit the tortellini and cream in the beginning. Cool the soup and freeze. When ready to serve: thaw the soup, reheat and bring up to a boil in a large Dutch oven. Stir in the tortellini and cook until tender before removing from heat and stirring in cream.
- As seen in the video: Alternatively, tortellini can be cooked to al dente in a separate pot and hot soup can be ladled over top when serving. This helps to avoid the tortellini becoming to soggy!
Nutrition InformationYield 1 Serving Size 12
Amount Per ServingCalories 4321Total Fat 257gSaturated Fat 121gTrans Fat 3gUnsaturated Fat 139gCholesterol 751mgSodium 7362mgCarbohydrates 317gFiber 24gSugar 58gProtein 187g
The information contained herein is subject to change.