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Sausage and Tortellini Soup

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Italian-American

Description

A comforting and flavorful soup with Italian sausage, cheese tortellini, and a creamy tomato-based broth.


Ingredients

Units Scale
  • 1 lb Italian sausage (mild or spicy)
  • 1 tablespoon olive oil (if needed)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream (or half-and-half)
  • 1 (9 oz) package cheese tortellini (fresh or frozen)
  • 2 cups fresh spinach (or kale)
  • 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Cook the Sausage:

  1. In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and fully cooked (5-7 minutes). Break it into crumbles as it cooks.
  2. Drain excess grease if necessary and set sausage aside.

2. Sauté the Aromatics:

  1. In the same pot, add olive oil if needed, then sauté the onion for 3-4 minutes until soft.
  2. Add garlic and cook for another 30 seconds until fragrant.

3. Make the Soup Base:

  1. Stir in diced tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
  2. Bring to a simmer and cook for 10 minutes to let the flavors blend.

4. Add the Tortellini & Spinach:

  1. Stir in the cooked sausage and tortellini.
  2. Simmer for 5-7 minutes, until tortellini is tender.
  3. Stir in the heavy cream and spinach. Let cook for 2 more minutes, until spinach wilts.

5. Serve:

  1. Ladle into bowls and sprinkle with grated Parmesan cheese.
  2. Serve hot with crusty bread or garlic toast. Enjoy!

Notes

  • Use turkey or chicken sausage for a lighter version.
  • Swap spinach for kale or Swiss chard.
  • Make it dairy-free by using coconut milk instead of cream.
  • Add mushrooms or bell peppers for extra veggies.

Nutrition

  • Calories: 450
  • Sugar: 6g
  • Sodium: 1050mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 75mg