Creamy Tortellini Sausage Soup
User Reviews
5
Creamy Tortellini Sausage Soup
Description
This soup starts by cooking Italian sausage with carrots, celery, onion, and garlic until browned and softened. Dried herbs like basil, oregano, and thyme enrich the tomato and chicken broth base. A blend of milk and flour is whisked in to thicken the broth, yielding a creamy consistency without cream. Cheese tortellini and fresh chopped spinach finish the soup, providing tender pasta pockets and a mild leafy green element. The result is a balanced dish with savory sausage, vegetable sweetness, herbaceous notes, and creamy broth.
The soup works well served hot with freshly grated Parmesan cheese on top. It offers a substantial meal with protein, vegetables, pasta, and rich flavor. Cooking the tortellini in the soup allows it to absorb liquid and flavors, preventing dryness or overcooking. The spinach adds color and freshness.
Notes suggest this soup can be scaled up or down in quantity, with substitutions like ground beef or skipping sausage. Kale can replace spinach, and other filled pastas like cheese ravioli may be used. These variations provide flexibility depending on ingredients available.
Ingredients
- 1 pound Italian sausage ground
- 1 cup carrot chopped
- ½ cup celery chopped
- ½ cup onion chopped
- 3 cloves garlic finely minced or 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon basil dried
- ¼ teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon black pepper
- 16 ounces tomato sauce
- 4 cups chicken broth low-sodium
- 2 cups milk
- ⅓ cup all-purpose flour
- 12 to 14 to 14 ounces cheese tortellini refrigerated
- 2 cups spinach chopped fresh, about 2 ounces
- Parmesan Cheese freshly grated; for serving
Instructions
- In a large pot, add the sausage, carrots, celery, onion, and garlic. Cook over medium heat, breaking sausage into small pieces. Cook until the sausage is no longer pink and the veggies are starting to soften. Drain excess grease.
- Add the salt, basil, oregano, thyme, and pepper. Stir in the tomato sauce and broth.
- Bring the soup to a simmer and cook for 5-6 minutes. Stirring occasionally to prevent sticking; moderate heat as needed.
- Blend the milk and flour together until smooth. Whisk into the soup and bring to a simmer again. Cook for 2-3 minutes, stirring often, until slightly thickened.
- Add the tortellini and spinach. Cook for 2-3 minutes until the tortellini is tender, stirring to prevent sticking. Add salt and pepper to taste, if needed.
- Serve with freshly grated Parmesan to sprinkle on each serving, if desired. The soup will continue to thicken as it cools.
Notes
- The soup quantity can be adjusted easily by doubling or halving the ingredients.
- Ground beef can replace Italian sausage, or omit meat and sauté vegetables in olive oil for a vegetarian base.
- Kale is a suitable substitute for spinach, offering a different texture and flavor.
- Small cheese ravioli or other filled pastas can be used instead of tortellini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 298kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 15g | 30% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 1440mg | 60% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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