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Sausage Tortellini Soup

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A warm and comforting soup that combines the richness of Italian sausage with the cheesy goodness of tortellini pasta in a flavorful tomato broth. This one-pot wonder is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound Italian sausage (mix of sweet and hot)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups chicken broth (low sodium is best)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste
  • 9 ounces fresh or frozen cheese tortellini
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup heavy cream (or half-and-half for lighter version)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. In large pot or Dutch oven, brown Italian sausage over medium-high heat for 7-8 minutes, breaking up with wooden spoon. Drain most excess grease, leaving about 1 tablespoon.
  2. Add diced onion and minced garlic to pot. Cook until onion softens and turns translucent, about 5 minutes. Garlic should be fragrant but not burned.
  3. Stir in crushed tomatoes, chicken broth, oregano, and basil. Season with salt and pepper to taste. Stir well to combine.
  4. Bring soup to simmer, then reduce heat to medium-low. Simmer gently for 15 minutes, stirring occasionally, to let flavors meld.
  5. Stir in tortellini and cook until tender, about 5-7 minutes for fresh or 7-9 minutes for frozen. Test one to ensure it’s cooked through but not mushy.
  6. Add fresh spinach and stir until completely wilted, about 1 minute. Spinach will reduce dramatically.
  7. Stir in heavy cream slowly and heat through gently for 2-3 minutes. Do not boil after adding cream to prevent curdling.
  8. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve immediately.

Notes

  • Brown sausage well to create depth of flavor and caramelization.
  • Don’t rush sautéing the aromatics. This builds the flavor base.
  • Add tortellini towards end to prevent them from becoming mushy and falling apart.
  • Stir cream in slowly and heat gently. Do not boil or cream may curdle.
  • Use low-sodium broth so you can control salt levels. Sausage and Parmesan add saltiness.
  • Can use chicken or turkey sausage instead of pork for lighter version.
  • Frozen tortellini may take 2-3 minutes longer to cook than fresh.

Nutrition

Find it online: https://www.benefitiany.com/sausage-tortellini-soup/