Italian Sausage Tortellini Soup
User Reviews
5
Italian Sausage Tortellini Soup
Description
Italian Sausage Tortellini Soup begins with browning Italian sausage to render its flavorful fat and develop a browned crust. After removing excess fat, onions and celery are sautéed as a aromatic base, followed by garlic and flour to thicken slightly. Chicken broth and diced tomatoes seasoned with Italian seasoning create a balanced, savory liquid component.
Once the broth is simmering, cheese tortellini is added and cooked until tender, providing soft, filled pasta bites within the soup. A finishing touch of heavy cream enriches the broth, adding a subtle smoothness and depth. Fresh baby spinach is folded in at the end for color and a hint of freshness.
The soup offers a satisfying mix of textures: chewy tortellini, tender vegetables, and crumbled sausage. It works well as a main dish soup for cooler days, pairing nicely with crusty bread or a simple salad.
Ingredients
- 16 ounces Italian sausage see note
- 1/2 onion chopped finely, medium
- 2 ticks celery chopped finely
- 2 tablespoons flour
- 3-4 cloves garlic minced
- 4 cups chicken broth
- 1 diced tomatoes with juices, 28 ounce can
- 1/4 teaspoon Italian seasoning
- 2 generous cups cheese tortellini refrigerated
- 1 cup heavy cream aka whipping cream
- 2 cups baby spinach optional, packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
- Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
- Add the onion and celery to the pot and cook for 4-5 minutes.
- Add the flour and garlic and cook for a minute, stirring constantly.
- Slowly add the chicken broth and stir until the flour has completely dissolved.
- Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
- Once it's boiling, add the tortellini and reduce the heat so it's gently simmering. Cook for 5 minutes.
- Stir in the cream and cook for another 5 minutes.
- Stir in the spinach and season with salt & pepper to taste.
Notes
- Italian sausage can be ground meat from casings or removed from links; roughly 16 ounces is sufficient.
- Adjust salt and pepper at the end to taste, as broth and sausage add savory seasoning.
- For ease, use refrigerated cheese tortellini, but fresh works too.
- Adding baby spinach is optional but adds freshness and color.
- This soup reheats well and can be made ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 564 kcal
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 28g | 9% |
| Protein | 20g | 40% |
| Fat | 42g | 65% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 126mg | 42% |
| Sodium | 1511mg | 63% |
| Potassium | 709mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1740IU | 35% |
| Vitamin C | 29mg | 32% |
| Calcium | 164mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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