Easy Tortellini Soup
User Reviews
5
Easy Tortellini Soup
Description
This soup recipe begins by browning Italian sausage and garlic to develop the meat's flavor, then transferring to a pot where chicken broth, diced tomatoes, apple cider, tomato sauce, carrots, and dried herbs such as basil and oregano are added. The soup simmers for 30 minutes to meld flavors. Sliced zucchini and parsley are added later for freshness and cooked briefly before cheese tortellini is stirred in to cook through, providing a soft, cheesy component.
The combination of hearty sausage, tender seasonal vegetables, and pasta creates a rich and satisfying soup that can be served as a main meal or a starter. The use of apple cider (not vinegar) adds a subtle sweetness balancing the tomato base.
Variation tips include stirring in cream near the end for a richer texture, and making this soup a freezer meal by omitting tortellini during storage and adding it freshly when reheating. Leftovers keep well refrigerated for up to four days or can be frozen, though the tortellini texture may soften. Parmesan cheese topping is optional but adds depth.
Ingredients
- 1 pound Italian sausage or 4 Italian sausage links
- 4 teaspoons garlic minced
- ½ cup apple cider NOT apple cider vinegar
- 4 cups chicken broth
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 cup carrot chopped
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 2 tablespoons parsley dried
- 2 zucchini sliced and halved, medium
- 16 ounces cheese tortellini
Instructions
- Cook the sausage in a pan until browned and broken up.
- Add garlic and cook for 1-2 minutes longer.
- Move meat to a large pot. Stir in chicken broth, diced tomatoes, apple cider, tomato sauce, chopped carrots, basil, and oregano. Bring soup to a simmer over medium heat, then cover and cook for 30 minutes.
- After 30 minutes stir in the sliced zucchini and parsley and simmer for 10-12 more minutes.
- Add tortellini and cook for 7-10 more minutes. Top with grated Parmesan.
Notes
- For a creamier soup, stir in ⅓ to ½ cup of heavy cream during the last few minutes of cooking.
- To freeze, prepare soup without adding tortellini. Freeze soup and tortellini separately for up to 6 months; add fresh tortellini when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Adding Parmesan cheese on top before serving enhances flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Calories | 541kcal | 27% |
| Carbohydrates | 42g | 14% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 89mg | 30% |
| Sodium | 1487mg | 62% |
| Potassium | 513mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3719IU | 74% |
| Vitamin C | 16mg | 18% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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