Easy Tortellini Soup
User Reviews
4.8
Easy Tortellini Soup
Description
Easy Tortellini Soup brings together a mix of Italian sausage, onions, carrots, celery, garlic, and canned tomatoes simmered in chicken broth. The addition of Italian seasoning, salt, and pepper builds a classic savory base. Sprinkling flour before adding broth thickens the soup slightly without heaviness. Cheese tortellini add a tender, pasta element that cooks through in the savory broth, and half and half introduces creaminess to complement the acidity of the tomatoes. Finally, fresh spinach is stirred in for color and lightness, balancing the richness of the soup.
The sausage is browned until crumbled to layer in a meaty flavor while the veggies cook tender. The tomatoes are fire-roasted, adding a subtle smoky undertone. This soup is ideal served warm as a main dish with crusty bread or a simple salad for a well-rounded meal.
Leftover soup stores well in the refrigerator for several days and reheats simply on the stovetop or in a microwave, making it practical for meal prep or easy dinners throughout the week.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 medium onion chopped
- 1 medium carrot chopped
- 2 talks celery chopped
- 4 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- ¼ cup all-purpose flour
- 6 cups chicken broth or vegetable broth
- 14.5 ounce fire roasted tomatoes
- 2 cups tomato passata
- 14 ounce cheese tortellini
- 2 cups half and half
- 1 cup spinach chopped, fresh
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the Italian sausage (casings removed) and cook until browned, breaking it up with a wooden spoon into small pieces, about 3 to 5 minutes.
- Add the onion, carrot, celery to the skillet and cook for 5 minutes or until vegetables are soft, stirring occasionally.
- Add the garlic, Italian seasoning, salt and pepper to the pot and stir. Cook for 30 seconds until the garlic is fragrant, stirring to prevent it from burning.
- Sprinkle the flour over everything and stir. Cook for 1 minute, stirring occasionally. Gradually add in the chicken broth, then add the fire roasted tomatoes and tomato passata. Continue cooking until the soup comes a boil then reduce the heat to low and cook for 15 minutes.
- Stir in the cheese tortellini and half and half. Cook for 10 more minutes or until the tortellini is al dente. Stir in the spinach and cook for a couple more minutes.
- Garnish with parmesan cheese, basil and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days to maintain freshness.
- Reheat gently on the stove or in the microwave until warmed through before serving to preserve texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 534kcal | 27% |
| Carbohydrates | 40g | 13% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 84mg | 28% |
| Sodium | 1175mg | 49% |
| Potassium | 657mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2231IU | 45% |
| Vitamin C | 11mg | 12% |
| Calcium | 213mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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