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Sausage Tortellini Soup Recipe

Sausage Tortellini Soup

iamwinfred
This sausage tortellini soup is the kind of cozy, one pot dinner that makes a chilly evening feel a whole lot better. Juicy Italian sausage, tender carrots and celery, and plump cheese tortellini simmer together in a savory tomato broth, finished with fresh spinach and a shower of Parmesan. It comes together in about 50 minutes with everyday ingredients and no fancy techniques, just good browning and a gentle simmer.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 415 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
  • Chef's knife for chopping the onion, carrots, celery, and parsley
  • Cutting board with a groove to catch juices
  • Cheese grater for fresh Parmesan
  • Ladle for serving
  • Wooden spoon for breaking up the sausage
  • Measuring cups and measuring spoons
  • Can opener

Ingredients
  

  • 1 pound Italian sausage 454g; sweet, mild, or hot, casings removed
  • 1 tablespoon olive oil
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 2 medium carrots peeled and sliced into thin rounds, about 1/4 inch thick
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 cups low sodium chicken broth 48 ounces or 1.4 liters
  • 1 can diced tomatoes 14.5 ounces or 411g, undrained
  • 1 can tomato sauce 8 ounces or 227g
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 package refrigerated cheese tortellini 9 ounces or 255g
  • 3 cups fresh baby spinach
  • 3 tablespoons fresh parsley chopped
  • 1/2 cup Parmesan cheese freshly grated, for serving

Instructions
 

  • Remove the sausage casings, dice the onion, slice the carrots into thin rounds, dice the celery, and mince the garlic. Open the canned tomatoes and tomato sauce, measure the broth, chop the parsley, and grate the Parmesan.
  • Heat the olive oil in a Dutch oven over medium high heat. Add the sausage, break it into bite size crumbles, and cook 6 to 8 minutes until browned and no pink remains. Move the sausage to a paper towel lined plate and pour off extra fat, leaving about 1 tablespoon of drippings.
  • Reduce the heat to medium and add the onion, carrots, and celery. Cook 5 to 6 minutes until the onion is soft and translucent, scraping up the browned bits. Add the garlic and crushed red pepper flakes and cook 30 to 60 seconds until fragrant.
  • Pour in the chicken broth, diced tomatoes with their juices, and tomato sauce. Stir in the basil, oregano, salt, and black pepper, then return the sausage to the pot. Bring to a boil, reduce to medium low, and simmer covered for 20 minutes.
  • Raise the heat to medium so the soup bubbles gently. Add the refrigerated tortellini, stir well, and cook 5 to 8 minutes until tender and floating, stirring every minute or two.
  • Turn the heat down to low and stir in the baby spinach a handful at a time until wilted, about 1 to 2 minutes. Add the parsley, stir to combine, and taste for salt and pepper.
  • Ladle the hot soup into warm bowls, making sure each serving gets plenty of sausage and tortellini. Top each bowl with freshly grated Parmesan and extra red pepper flakes if desired, and serve right away.

Notes

  • Brown the sausage well and let it sit for a minute between stirs so it develops deep golden edges, which is where a lot of the flavor comes from.
  • Use refrigerated tortellini rather than frozen or dried; it cooks faster and holds its shape better.
  • Check the sausage reaches an internal temperature of 160°F with an instant read thermometer.
  • Choose low sodium broth since Italian sausage and Parmesan are already salty, then season to taste at the end.
  • Add the tortellini just before serving and stir in the spinach off the boil to keep the pasta plump and the leaves bright green.
  • Drop a Parmesan rind into the pot during the simmer for extra savory depth, then remove it before serving.
  • For a creamy version, stir in 1/2 cup heavy cream or half and half right after the spinach wilts and warm gently without boiling.
  • For the best texture, freeze the soup base without the tortellini and spinach for up to 3 months; cook fresh tortellini and add spinach when reheating.
  • Store leftovers in airtight containers in the refrigerator for 3 to 4 days and add a splash of chicken broth when reheating, since the tortellini absorbs liquid.
  • Slow cooker version: brown the sausage first, cook everything except the tortellini and spinach on low for 6 to 7 hours, then stir those in and cook on high for 20 to 30 minutes.

Nutrition

Serving: 1BowlCalories: 415kcalCarbohydrates: 33gProtein: 21gFat: 22gSaturated Fat: 8gSodium: 1100mgFiber: 3gSugar: 6g
Keyword cozy weeknight dinner, Italian sausage soup, one pot soup, sausage tortellini soup, tortellini soup recipe
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