Sausage Tortellini Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
372 kcal
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Cuisine
Italian-American Fussion
Sausage Tortellini Soup
Description
This soup begins by cooking Italian chicken sausage until crumbled and browned, followed by sautéing celery, onion, carrot, and garlic until softening. Chicken bone broth and water are added along with an optional Parmesan rind, and the soup is brought to a boil and then simmered to develop rich broth flavors.
A controlled amount of chicken bouillon and black pepper season the broth, which then simmers to tenderize the vegetables. Three-cheese tortellini and baby spinach are added near the end, cooking until the tortellini reaches al dente texture. Removing the Parmesan rind before serving prevents excess hardness in the soup.
Serve the soup garnished with freshly grated Parmigiano Reggiano, enhancing creamy, nutty flavors and adding depth to the broth. This combination offers an inviting meal with layers of savory sausage, tender vegetables, and pasta.
Choosing a bone broth without salt can help control sodium content, and the suggested amount of bouillon can be adjusted to taste for lower sodium preferences.
Ingredients
- 8 ounces Italian chicken sausage or pork sausage, I like Premio, removed from casing, sweet
- 1 talk celery (chopped)
- ½ small onion chopped
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 32 ounce container chicken bone broth such as Pacific, unsalted
- 1 ½ cups water
- 1 small parmigiano reggiano rind optional
- ½ tablespoon chicken bouillon Better Than Bouillon brand
- ¼ teaspoon black pepper fresh
- 9 ounces three cheese tortellini (Buitoni)
- 1 cup baby spinach
- parmigiano reggiano (grated for serving (optional))
Instructions
- Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften.
- Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil.
- When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft.
- Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.
- Stir to combine then serve with freshly grated Parmigiano Reggiano (if using)!
Notes
- Use unsalted chicken broth if you plan to add chicken bouillon to better control soup saltiness.
- The recommended 1/2 tablespoon of bouillon provides balanced seasoning but can be omitted or reduced to lower sodium.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1¾ generous cups | |
| Calories | 372kcal | 19% |
| Carbohydrates | 34.5g | 12% |
| Protein | 29g | 58% |
| Fat | 13.5g | 21% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 88mg | 29% |
| Sodium | 990mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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