Sausage Tortellini Soup

A hot bowl of rustic Sausage and Tortellini Soup is the best thing in the world at the end of a long, chilly day. Ready in about 30 minutes; proof that the most satisfying dinners don’t always have to be complicated.

Meggan’s notes

When it starts to cool down, rustic Italian soups like this one make dinner extra special. Crumbled Italian sausage, delicate cheese-filled tortellini, chicken broth and velvety baby spinach—every spoonful rich and filling.

Sausage Tortellini Soup ingredients

• Italian sausage: Sweet, mild, spicy, or extra hot, when you need a spicy tortellini soup. Whatever you’re in the mood for.
• Onion
• Garlic
• Chicken broth
• Bay leaf
• Baby spinach: Any leafy green works: arugula, baby mesclun mix, or chopped kale.
• Salt and freshly ground black pepper
• Cheese tortellini: Dried, frozen, or fresh, it’s completely up to you.

Step-by-step ingredients

1. In a Dutch Oven or large stock pot over medium-high heat, cook ground Italian sausage and onion until browned, stirring occasionally, about 5 minutes. Drain well.

2. Add garlic and cook until fragrant, about 30 seconds. Add broth and the bay leaf, scraping the bottom of the pot to pull up any browned bits. Bring to a boil. Add the tortellini and simmer until pasta is tender, about 5 to 6 minutes.

3. Stir in the spinach and cook until wilted, about 1 minute.

4. Discard bay leaf and season with salt and freshly ground black pepper to taste.

Recipe tips and variations

• Creamy: a splash of heavy cream stirred in at the last minute turns this delicious soup into something that sticks to your ribs.
• Sausage tortellini soup with tomatoes: add a can of diced tomatoes, juice and all, to the soup when you add the chicken broth. You’ll love how the tomatoes’ acidity brightens the soup.
• Go wild with veggies: finely chopped zucchini, carrots, shredded kale—even mushrooms; the more the merrier! Do this when you need a healthy tortellini recipe.
• Herbs: a sprig of rosemary, a small handful of oregano, or torn basil leaves all bring something wonderful to this easy Italian soup.

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Sausage Tortellini Soup

By Meggan Hill

A quick and easy dinner made with frozen cheese tortellini and Italian sausage! Lots of great flavors in this recipe and it’s ready in 30 minutes or less.

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 servings (2 cups each)

Course Soup

Cuisine American

Calories 295

5 from 10 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 pound ground Italian sausage (see note 1)
• ▢ 1 onion peeled and finely chopped
• ▢ 2 cloves garlic minced
• ▢ 8 cups chicken broth
• ▢ 1 bay leaf
• ▢ 1 (19-ounce) package cheese tortellini
• ▢ 5 ounces baby spinach
• ▢ salt and freshly ground black pepper

Instructions 

• In a Dutch Oven or large stock pot over medium-high heat, cook ground Italian sausage and onion until browned, stirring occasionally, about 5 minutes. Drain well.
• Add garlic and cook until fragrant, about 30 seconds. Add broth and the bay leaf, scraping the bottom of the pot to pull up any browned bits. Bring to a boil.
• Add the tortellini and simmer until pasta is tender, about 2 to 5 minutes. Stir in spinach and cook until wilted, about 1 minute. Discard bay leaf and season to taste with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

Notes

1. Sausage: If you find links, just slice them open and scrape out the bulk sausage inside.
2. Yield: This recipe makes about 12 cups soup, enough for 6 servings, 2 cups each.
3. Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 cupsCalories: 295kcalCarbohydrates: 5gProtein: 14gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 64mgSodium: 1735mgPotassium: 410mgFiber: 1gSugar: 2gVitamin A: 2223IUVitamin C: 10mgCalcium: 56mgIron: 2mg

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