Sausage Spinach Tortellini Soup
Sausage Spinach Tortellini Soup comes together in about 45 minutes for a quick and easy bowl of comfort, perfect for a weeknight! Italian sausage, spinach, and cheesy tortellini float in a spicy, tomatoey broth!
Servings: 6
Ingredients
- 2 tablespoons olive oil divided
- 1 pound Italian sausage hot, mild, turkey or vegetarian, casings removed or bulk
- 1 medium onion chopped
- 1 large carrot finely chopped
- 4 cloves garlic minced
- 6 cups chicken broth or vegetable broth
- 1 can (15-ounce) tomato sauce
- 1 tablespoon dried basil
- 1/2 teaspoon crushed red pepper flakes or to tolerance
- 1 bag (10-ounce) baby spinach long stems removed
- 1 package (9-ounce) refrigerated cheese tortellini
- Salt and freshly ground black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven or another soup pot over medium-high heat.
- Add the Italian sausage, reduce heat to medium, and cook for 5-6 minutes or until browned and no longer pink, crumbling the sausage as it browns. Transfer the sausage to a paper towel-lined plate to drain off the excess grease.
- Refresh the oil with the remaining 1 tablespoon of olive oil. Add the onion and carrot and cook for 5-6 minutes or until the onion and carrot is very soft.
- Add the garlic and cook 10 seconds or until fragrant.
- Add the chicken or vegetable broth, tomato sauce, dried basil, crushed red pepper flakes, and sausage. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
- Add the spinach by the handful until wilted, approximately 2-3 minutes.
- Add the tortellini and cook until it's al dente, according to package directions.
- Adjust seasoning with salt and black pepper. Serve in bowls topped with freshly grated Parmesan cheese.
Notes
SUBSTITUTIONS:
- Chicken, turkey, or plant-based Italian sausage are healthier and can be used in place of pork sausage.
- You can also use escarole or kale, baby or regular instead of spinach.
- Simmering the broth with the sausage deepens the soup's flavor.
- Use fresh, high-quality, store-bought tortellini for the best taste and texture.
- Tortellini cooks quickly, so be cautious not to overcook it. Follow the recommended cooking time on the package, and add the tortellini towards the end.
- Cook the Sausage and Spinach Tortellini Soup to the point of adding the tortellini. Let cool completely, then refrigerate.
- When ready to serve, bring to a simmer on the stovetop, then add the tortellini.
- Cook the sausage, onion, and carrot as directed. Transfer the Sausage and Tortellini Soup to your slow cooker. Add the chicken broth, tomatoes, basil, and crushed red pepper flakes. Cook on High for 3 to 4 hours or Low for 7 to 8 hours. About 30 minutes before serving, add the spinach and tortellini. Season to taste with salt and pepper.
- Cook the Sausage Tortellini Soup to the point of adding the fresh tortellini. Cool the soup completely in the refrigerator.
- Add the fresh tortellini to the cold soup, then place it in airtight freezer containers and freeze it for two to three months.
- Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.
Nutrition
Serving: 1 | Calories: 335kcal | Carbohydrates: 6g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 62mg | Sodium: 1439mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2081IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg