Italian Sausage Tortellini Soup
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Italian Sausage Tortellini Soup
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An easy, cozy dinner that's ready for the table in about 30 minutes!
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Ingredients
- 2 teaspoons olive oil
- 1 lb. Italian sausage ground
- 1 small onion diced (about 1 cup
- 1 tablespoon garlic minced
- 4 cups beef broth or more to thin the soup if desired, low-sodium
- 1 (28 ounce) diced tomato not drained, petite, canned
- 1 (15 ounce) tomato sauce canned
- 1 tablespoon Italian seasoning
- 16-20 ounces cheese tortellini pasta fresh, refrigerated
- ½ cup Parmesan Cheese plus additional for garnish, shredded
- kosher salt to taste
- ground black pepper to taste
- basil for garnish, chopped fresh; or parsley
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the sausage, onion, and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the sausage is no longer pink, about 5-7 minutes. Drain off excess grease.
- Stir in the broth, diced tomatoes, tomato sauce, and Italian seasoning. Bring to a boil; cover, reduce the heat to low, and simmer (covered) for 15 minutes.
- Remove the lid, add the tortellini, and cook just until tender, about 5-7 more minutes. Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
- Serve soup immediately, and garnish with additional cheese and fresh herbs.
Equipments used:
Notes
- This soup has a thick texture — almost like a stew. Feel free to stir in extra broth at the end to thin the soup, if desired.
- Use spicy Italian sausage for even more flavor, or add crushed red pepper flakes for extra heat in the broth.
- Start with low-sodium broth, since the Parmesan cheese and tortellini are quite salty on their own. You can always add extra salt to taste at the end, if desired.
- I prefer the quick-cooking, fresh taste of refrigerated cheese tortellini. If you would like to substitute with dry tortellini or frozen tortellini, just adjust the cooking time according to the package instructions on your specific product. You may also need to add more broth to the pot, since dry pasta will absorb more liquid than fresh pasta while it cooks.
- Garnish each bowl of soup with chopped fresh parsley or other herbs, and an extra sprinkling of grated Parmesan cheese.
Nutrition Information
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Serving
1/8 of the soup
Calories
465kcal
(23%)
Carbohydrates
37g
(12%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Cholesterol
69mg
(23%)
Sodium
1364mg
(57%)
Potassium
862mg
(18%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
503IU
(10%)
Vitamin C
15mg
(17%)
Calcium
219mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1/8 of the soup | |
| Calories | 465kcal | 23% |
| Carbohydrates | 37g | 12% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 1364mg | 57% |
| Potassium | 862mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 503IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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