Sausage Tortellini Soup
Our hearty creamy sausage tortellini soup is packed with Italian sausage, cheesy tortellini, and fresh spinach in a rich, savory broth. Ready in just about 40 minutes!
Equipment
- Dutch oven/ Large soup pot
Ingredients
Ingredients:
- 16 oz loose Italian sausage
- 1 cup sweet onion diced
- 2 tablespoons garlic finely minced
- 1 tablespoon Italian seasoning
- 6 oz tomato paste
- 1 cup heavy cream
- 20 oz fresh cheese tortellini
- 3 cups fresh spinach rinsed in cold water
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 5 cups chicken broth
- ¼ cup grated parmesan for garnish for garnish
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Instructions
Instructions:
- Add sausage and chopped onion to a large pot over medium-high heat. Break sausage into small crumbles as it cooks. Cook the sausage for 5-7 minutes, or until no visible pink remains.
- Add garlic to the pot and cook for about 1 minute, or until fragrant.
- Add chicken broth, tomato paste, Italian seasoning, salt and black pepper to the pot.
- Stir to combine and bring to a boil, then reduce the heat to low and simmer for 10-15 minutes.
- Add cheese tortellini, spinach, and heavy cream to the pot. Stir to combine and bring back to a boil. Reduce the heat and continue to simmer for 5-7 minutes until the tortellini is tender.
- Serve and garnish with grated parmesan cheese.
Notes
Can I change up the recipe?
We typically use spinach to make this hearty soup, but you can easily substitute it with kale, escarole, or any of your favorite greens. If you’d like to add more veggies to the mixture, feel free to add carrots, celery, peas, green beans, or corn to the pot. You can even add northern beans or kidney beans to make it even heartier.
Fresh tortellini is our go-to here, but dry tortellini or even frozen are good alternatives. Just adjust the cooking time accordingly. We used cheese tortellini, but you can use spinach, chicken, or any other type available at your local grocery store. You can also use your favorite pasta shape instead; it’s all about what you like to eat or have on hand.
To kick up the heat, add red pepper flakes to the mixture. Just make sure to add them early in the process to give the red pepper time to bloom.
Storage and Reheating
Let the creamy sausage and tortellini soup cool, then refrigerate in an airtight container for 3–4 days. As it sits, the tortellini will soak up the broth, so add extra when reheating.
It freezes well and can be stored frozen for up to three months.
To kick up the heat, add red pepper flakes to the mixture. Just make sure to add them early in the process to give the red pepper time to bloom.
Can I use chicken or turkey sausage instead of Italian sausage?
Absolutely. You can use either of those or substitute your favorite sausage or plain ground beef, chicken, turkey, or pork to make the recipe.
Can I make the soup dairy-free?
Yes, you can. Omit the cream and use a meat-filled tortellini or a pasta shape to make the recipe.
What’s the best way to freeze the soup?
If you want to make this soup ahead of time or freeze it, don't add the tortellini until ready to serve. When reheating, add the pasta to the mixture and cook until it’s tender.
Nutrition
Calories: 311kcalCarbohydrates: 8gProtein: 12gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 77mgSodium: 1229mgPotassium: 452mgFiber: 1gSugar: 5gVitamin A: 819IUVitamin C: 7mgCalcium: 57mgIron: 2mg
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