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sausage and tortellini soup
Sofia

sausage and tortellini soup

A hearty, comforting soup made with savory Italian sausage, tender cheese tortellini, and vegetables simmered in a flavorful tomato broth. Perfect for cozy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Italian-American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 medium carrots peeled and sliced
  • 2 celery stalks diced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes optional
  • 1 28 oz can crushed tomatoes
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 9 oz fresh or frozen cheese tortellini
  • 2 cups fresh spinach or kale
  • ½ cup heavy cream optional, for creamy version
  • Grated Parmesan cheese for serving
  • Fresh parsley or basil for garnish

Method
 

  1. Brown the Sausage
  2. In a large soup pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook, breaking it into crumbles, until browned and fully cooked. Drain excess fat if needed.
  3. Sauté the Vegetables
  4. Add the diced onion, garlic, carrots, and celery to the pot. Cook for 5–6 minutes until softened and fragrant.
  5. Add Seasonings and Tomatoes
  6. Stir in Italian seasoning, red pepper flakes, and crushed tomatoes. Cook for 2 minutes to allow flavors to develop.
  7. Pour in Broth and Simmer
  8. Add chicken broth, season with salt and pepper, and bring the soup to a boil. Reduce heat and simmer for 10–15 minutes until vegetables are tender.
  9. Cook the Tortellini
  10. Add tortellini to the soup and cook according to package instructions, typically 4–7 minutes, until tender.
  11. Add Greens and Cream
  12. Stir in spinach (or kale) and let it wilt. For a creamy soup, stir in heavy cream and let it heat through for 1–2 minutes.
  13. Serve
  14. Ladle into bowls and top with grated Parmesan and fresh herbs. Serve with crusty bread if desired.

Notes

  • Make it Creamy: Add ½ cup heavy cream or a splash of half-and-half for a richer broth.
  • Tortellini Options: Use cheese, spinach, or meat-filled tortellini based on your preference.
  • Spice Level: Use spicy Italian sausage and extra red pepper flakes for a bolder kick.
  • Storage: Keeps well in the fridge for 3–4 days. For best results, cook tortellini separately if making ahead to avoid sogginess.
  • Freeze Tip: Freeze soup without tortellini or cream, then add fresh when reheating.