Sausage Tortellini Soup

This soup pairs browned Italian sausage and cheese tortellini in a tomato-based broth, with baby spinach stirred in at the end for a pop of color and freshness.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 619kcal

Author: Madison Wetherill

Equipment

Dutch Oven or other heavy-bottomed pot, 6 quarts or larger.

Ingredients

1 lb. ground Italian sausage mild or spicy
½ cup diced yellow onion about ¼ large onion
2 teaspoons minced garlic 2 cloves
6 cups chicken broth chicken stock, or vegetable broth
14 ounces canned diced tomatoes
20 ounces cheese tortellini
6 cups baby spinach loosely packed; about 6 ounces
½ teaspoon sea salt or more/less, to taste
¼ teaspoon black pepper or more/less, to taste
⅛ teaspoon crushed red pepper optional
2 tablespoons chopped fresh parsley optional

Instructions

In a 6-quart or larger Dutch oven or heavy-bottomed pot, brown the 1 lb. ground Italian sausage over medium heat, breaking it apart as it cooks. Drain any excess grease if needed or desired.
Add the ½ cup diced yellow onion and cook 3-4 minutes, stirring occasionally, until translucent and fragrant. Add 2 teaspoons minced garlic and cook for another minute, stirring constantly to prevent it from burning.
Pour the 6 cups chicken broth and 14 ounces canned diced tomatoes into the pot, then stir to combine. Increase burner heat to bring soup to a simmer.
Stir in the fresh 20 ounces cheese tortellini and cook for 3-4 minutes *If you're using frozen, cook according to the directions on the package.
Just before serving, stir in 6 cups baby spinach and cook until it wilts. You can do this one or two handfuls at a time, if that fits better in your Dutch oven.
Taste and season with ½ teaspoon sea salt, ¼ teaspoon black pepper and ⅛ teaspoon crushed red pepper as desired. Divide the soup into bowls and if desired, garnish with 2 tablespoons chopped fresh parsley.

Video

Notes

If you can't find fresh tortellini, frozen works but it may take a little longer to cook.

Storing and Reheating

Cool tortellini soup to room temperature, then refrigerate in an airtight container. Serve within 3-4 days.

Reheat in a pot on the stove over medium heat, stirring occasionally. Alternatively, microwave individual servings at 50% power until heated through.

Nutrition