Sausage and Tortellini Soup

Name: Sausage and Tortellini Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 1.5 cups each
Ingredients: 1 Tbsp olive oil; 1/2 lb. Italian sausage; 1 yellow onion; 2 cloves garlic; 1/2 lb. carrots (about 3-4); 1 15oz. can stewed tomatoes*; 1/2 tsp dried basil; 1/2 tsp dried oregano; freshly cracked black pepper; 3 cups vegetable broth; 3 cups water; 8 oz. cheese tortellini; 1/4 lb. fresh spinach

User Reviews

5.0

129 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 1.5 cups each
Calories
31885 kcal
Course
Soup, Dinner
Cuisine
Italian, American

Sausage and Tortellini Soup

Iris Warren

Report

This light but filling vegetable packed Sausage and Tortellini soup is the perfect lunch for fall. Pair with crusty bread for dipping!

Share:

I Made This!

96 people made this

Print

26 people printed this

Save this

77 people saved this

Ingredients

Servings

1 Tbsp olive oil $0.13
1/2 lb. Italian sausage $1.75
1 yellow onion $0.28
2 cloves garlic $0.16
1/2 lb. carrots (about 3-4) $0.45
1 15oz. can stewed tomatoes* $0.49
1/2 tsp dried basil $0.05
1/2 tsp dried oregano $0.05
freshly cracked black pepper $0.03
3 cups vegetable broth $0.39
3 cups water $0.0
8 oz. cheese tortellini $1.49
1/4 lb. fresh spinach $.75

Add to Shopping List

Instructions

Add the olive oil and sausage to a large soup pot (if your sausage is in casings, squeeze it out of the casing). Sauté the sausage over medium heat, breaking it up into pieces as you stir, until it is browned and cooked through.
While the sausage is cooking, dice the onion and mince the garlic. Add the onion and garlic to the pot and continue to sauté until the onions are soft and transparent.
While the onions are sautéing, peel and slice the carrots. Add the carrots to the pot and sauté for just a few minutes more.
Finally, add the stewed tomatoes (with all the juices from the can), basil, oregano, and some freshly cracked pepper. Use your spoon to break the tomatoes into smaller pieces.
Add the vegetable broth and water to the pot. Place a lid on top, turn the heat up to high, and bring it up to a rolling boil. Once boiling, add the tortellini, and continue to boil until the tortellini is tender (about 8 minutes).
Turn the heat off, add the spinach, and stir until the spinach has wilted. Taste the soup and add salt if needed (I did not add any, but it will depend on the salt content of the broth you use).

Notes

*Stewed tomatoes have been cooked with herbs and add a unique sweetness to the soup. If needed you can use regular canned diced tomatoes, but it will change the flavor of the soup.