Creamy Sausage Tortellini Soup Recipe
User Reviews
4.6
18 reviews
Excellent
Creamy Sausage Tortellini Soup Recipe
Report
Creamy Sausage Tortellini Soup can be made in the slow cooker, instant pot or on the stove top. Cheesy tortellini with zesty sauce in a tomato based soup!
Share:
Ingredients
- 3 Italian sausage links
- 2 tablespoons butter salted
- 1 clove garlic , minced
- 8 ounces cream cheese , cut into 1 inch cubes
- 1 tablespoon Italian seasoning homemade
- 1 tablespoon onion dried minced
- 1 teaspoon salt fine sea salt
- 14.5 ounce diced tomatoes petite, canned
- 10.75 ounce tomato soup condensed, canned
- 3 water from the 10.75 can, canned
- 16 ounce cheese tortellini frozen
- 1/2 cup spinach frozen, chopped
- 1/2 cup pecorino reggiano cheese finely grated
Instructions
- Heat a medium skillet over high heat. Cook the sausage links until fully cooked. Remove to a paper towel lined plate to drain. Slice the links into thin slices about 1/4 inch thick. Set aside.
- Heat the butter in Dutch oven or large pot over medium-high heat. Add the garlic to soften, approximately 2-3 minutes. Add the cream cheese, Italian seasoning, dried onion and salt, stirring until the cream cheese starts to melt.
- Pour in the petite diced tomatoes and condensed tomato soup. Fill the empty 10.75 ounce can of soup 3 times with water and pour into Dutch oven or large pot. Bring to a low simmer until reduced by a quarter, approximately 15-20 minutes.
- Return the cooked sausage to the soup and heat for an additional 2 minutes. Add the frozen tortellini and spinach. Stir and continue to simmer for 5-7 minutes or until tortellini are cooked all the way through.
- Ladle into bowls and garnish with the pecorino reggiano cheese.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Notes
- Crockpot Instructions: If you do want to make this in the crock pot, brown sausage and put everything except frozen spinach and tortellini into slow cooker on high. Cook for 3 hours. Add tortellini and spinach and continue to cook for an hour on low.
- Instant Pot Instructions: Set on saute and brown the sausage. Add remaining ingredients except for spinach. Set on manual high pressure for 8 minutes. Use quick release method, stirring in frozen spinach, replace lid and let sit for 3 minutes on "keep warm". Stir well and serve.
Nutrition Information
Show Details
Calories
948kcal
(47%)
Carbohydrates
76g
(25%)
Protein
40g
(80%)
Fat
54g
(83%)
Saturated Fat
23g
(115%)
Cholesterol
165mg
(55%)
Sodium
2580mg
(108%)
Potassium
1149mg
(24%)
Fiber
7g
(28%)
Sugar
17g
(34%)
Vitamin A
1430IU
(29%)
Vitamin C
23.2mg
(26%)
Calcium
464mg
(46%)
Iron
6.4mg
(36%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 948 kcal
% Daily Value*
| Calories | 948kcal | 47% |
| Carbohydrates | 76g | 25% |
| Protein | 40g | 80% |
| Fat | 54g | 83% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 165mg | 55% |
| Sodium | 2580mg | 108% |
| Potassium | 1149mg | 24% |
| Fiber | 7g | 28% |
| Sugar | 17g | 34% |
| Vitamin A | 1430IU | 29% |
| Vitamin C | 23.2mg | 26% |
| Calcium | 464mg | 46% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
18 reviews
Excellent
Other Recipes
You'll Also Love
