Description
This hearty Italian Sausage Tortellini Soup combines savory browned sausage, tender vegetables, and cheese-filled tortellini in a flavorful broth seasoned with Italian herbs. Finished with fresh spinach, Parmesan, and optional cream, it’s a cozy and satisfying meal ready in just 35 minutes.
Ingredients
Scale
Sausage and Aromatics
- 1 pound Italian sausage (sweet or spicy, based on preference)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Vegetables
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 2 cups fresh baby spinach
Liquids and Seasonings
- 32 ounces chicken broth (low-sodium preferred)
- 14.5-ounce can diced tomatoes, with juice
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Other
- 9-ounce package fresh or frozen cheese tortellini
- 1/2 cup heavy cream (optional, for creamier texture)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Additional Parmesan for serving
Instructions
- Brown the Sausage: Remove the sausage from its casings and add to a large Dutch oven or heavy-bottomed pot over medium-high heat. Break it apart with a wooden spoon as it cooks, creating bite-sized pieces. Cook for 5-6 minutes until browned and no pink remains, allowing a good sear to develop for deep flavor.
- Sauté the Aromatics: Add the diced onion to the pot with the sausage and cook for 3-4 minutes until softened and translucent, stirring to pick up browned bits. Add minced garlic and cook for 30 seconds until fragrant.
- Build the Vegetable Base: Add the carrots, celery, and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften but still have a slight bite.
- Add Liquids and Seasonings: Pour in chicken broth and diced tomatoes with their juices, scraping up browned bits from the pot bottom. Stir in Italian seasoning, oregano, bay leaves, and optional red pepper flakes. Season with salt and pepper to taste.
- Simmer and Add Tortellini: Bring soup to a gentle boil, then reduce to a steady simmer. Add tortellini and cook according to package directions (7-9 minutes fresh, 10-12 minutes frozen) until tender and floating. Taste and adjust seasoning if needed.
- Finish with Fresh Elements: Remove bay leaves. Stir in fresh spinach to wilt. If using, add heavy cream for a creamy texture. Fold in half the Parmesan cheese and fresh basil, reserving the rest of the Parmesan for garnish before serving.
Notes
- Using low-sodium chicken broth helps control the saltiness, especially when adding Parmesan cheese.
- For a spicier soup, use spicy Italian sausage and include red pepper flakes.
- You can substitute spinach with kale or Swiss chard for different greens.
- Fresh tortellini cooks faster and has a softer texture compared to frozen.
- The heavy cream is optional but adds a rich and creamy finish if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
