This hearty and comforting soup blends the rich flavors of mild Italian sausage with the creamy texture of cheese tortellini, all enveloped in a savory tomato broth. Perfect for anyone looking for a satisfying meal that can be prepared on a weeknight or enjoyed as a weekend feast, this recipe promises to become a new staple in your culinary repertoire.
Ingredients:
1 pound ground mild Italian sausage
½ medium yellow onion, diced
1 can (28 ounces) diced tomatoes
2 tablespoons tomato paste
3 cups chicken broth
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon black pepper
20 ounces fresh cheese tortellini
1 cup heavy cream
2 cups fresh spinach
Shaved Parmesan cheese, for garnish
Directions:
- Cook the Sausage: In your pot, brown the Italian sausage over medium heat until fully cooked. Drain any excess grease.
- Sauté the Onions: Add diced onions to the same pot and cook until they are soft and translucent.
- Build the Base: Stir in diced tomatoes, tomato paste, chicken broth, garlic, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the Tortellini and Cream: Incorporate the tortellini and heavy cream, then allow the soup to simmer until the pasta is tender.
- Finish with Spinach: Mix in fresh spinach and cook until it wilts, integrating beautifully into the soup.
- Serve: Ladle the soup into bowls and garnish with shaved Parmesan cheese.
Variations:
Meat Variations: While mild Italian sausage is recommended, you can easily substitute it with spicy sausage for a kick or use ground turkey for a leaner option.
Vegetarian Adaptation: Omit the sausage and use vegetable broth for a vegetarian version. Consider adding mushrooms or zucchini for added texture.
Cream Alternatives: For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream.
Storing Leftovers:
This soup stores wonderfully in the refrigerator for up to four days. Simply reheat on the stove or in the microwave when ready to serve. For longer storage, freeze the soup in airtight containers for up to three months, thawing in the fridge overnight before reheating.
Italian Sausage Tortellini Soup
Ingredients
- 1 pound ground mild Italian sausage
- ½ medium yellow onion diced
- 1 can 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 20 ounces fresh cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach
- Shaved Parmesan cheese for garnish
Instructions
Cook the Sausage:
- In your pot, brown the Italian sausage over medium heat until fully cooked. Drain any excess grease.
Sauté the Onions:
- Add diced onions to the same pot and cook until they are soft and translucent.
Build the Base:
- Stir in diced tomatoes, tomato paste, chicken broth, garlic, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Add the Tortellini and Cream:
- Incorporate the tortellini and heavy cream, then allow the soup to simmer until the pasta is tender.
Finish with Spinach:
- Mix in fresh spinach and cook until it wilts, integrating beautifully into the soup.
Serve:
- Ladle the soup into bowls and garnish with shaved Parmesan cheese.
Meat Variations: While mild Italian sausage is recommended, you can easily substitute it with spicy sausage for a kick or use ground turkey for a leaner option.
Vegetarian Adaptation: Omit the sausage and use vegetable broth for a vegetarian version. Consider adding mushrooms or zucchini for added texture.
Cream Alternatives: For a lighter version, substitute the heavy cream with half-and-half or a plant-based cream.
- Storing Leftovers:
- This soup stores wonderfully in the refrigerator for up to four days. Simply reheat on the stove or in the microwave when ready to serve. For longer storage, freeze the soup in airtight containers for up to three months, thawing in the fridge overnight before reheating.
