Tortellini Soup with Italian Sausage and Spinach
User Reviews
5
Tortellini Soup with Italian Sausage and Spinach
Description
This soup starts by sautéing onion, carrot, and garlic with olive oil to build a flavorful base. Italian sausage is browned with the vegetables, breaking into marble-sized pieces for even cooking and texture. Crushed tomatoes and chicken or vegetable stock create the broth, seasoned with Italian seasoning, salt, and pepper, then simmered to meld flavors.
Fresh spinach and cheese tortellini are added near the end and cooked until tender. Optionally, heavy cream and Parmesan cheese are stirred in for richness, along with fresh basil and red pepper flakes for brightness and mild heat. The result is a comforting, well-rounded soup with savory meat, fresh greens, and pasta that holds its shape well.
This soup can be served with additional Parmesan cheese for topping and works well as a filling lunch or dinner. It combines protein, vegetables, and pasta in one bowl alongside flavorful broth. The notes offer flexibility with sausage types and cream substitutions.
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrot peeled, diced
- 4 garlic cloves, minced
- 12 ounces Italian sausage uncooked
- 1 (28-ounce) crushed tomatoes or diced tomatoes
- 5 ½ cups chicken stock or vegetable stock
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
- 2 cups spinach fresh
- 1 (9-ounces) cheese tortellini package
- 1/2 cup heavy cream (optional)
- 1/4 cup Parmesan Cheese plus more for serving
- 1 tablespoons basil chopped
- 1/4 teaspoon red pepper flakes optional, or to taste
Instructions
- Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium high heat. Add the chopped onions, carrots and garlic and cook stirring frequently, for about 3 minutes or until the onions become translucent.
- Add the Italian sausage (casings removed) and cook stirring frequently, breaking up any big chunks into marble-sized pieces. Cook until the sausage is no longer pink.
- Add the tomatoes and the chicken or vegetable stock. Season with the Italian seasoning, salt and pepper and bring to a boil.
- Reduce the heat to low and simmer, covered for 20 - 25 minutes.
- Stir in the spinach and tortellini and cook for about 5 - 7 minutes or until the pasta is tender.
- Stir in the heavy cream (if using), Parmesan cheese, fresh basil and red pepper flakes. Season with salt and pepper, if needed. Serve topped with some extra Parmesan cheese.
Notes
- Italian sausage can be pork, turkey, or chicken depending on preference or dietary needs.
- Heavy cream is optional; half-and-half or omitting dairy can be alternatives to adjust richness.
- Nutrition information varies depending on ingredient brand choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1565mg | 65% |
| Potassium | 301mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 4870IU | 97% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 97mg | 10% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
