Sausage Tortellini Soup Recipe
Sausage tortellini soup is the perfect comfort meal for chilly evenings, with hearty sausage, cheesy tortellini, and a rich tomato broth.
This easy-to-make dish is ideal for weeknights, ready in just 30 minutes.
The flavors in this soup combine to create a creamy, savory bowl that’s incredibly satisfying. The addition of baby spinach adds a touch of freshness, while Italian seasoning and garlic enhance its warm, cozy taste. It’s a dish that feels indulgent but comes together with minimal effort.
Key Ingredients for Sausage Tortellini Soup
Italian sausage – Brings a robust, savory flavor to the soup. Choose mild or spicy, depending on your preference.
Cheese tortellini – Adds a creamy, cheesy texture that pairs beautifully with the sausage.
Diced tomatoes – Provides a tangy richness that forms the base of the broth.
Chicken broth – Enhances the soup’s depth and brings everything together.
Heavy cream – Adds a luxurious, silky finish to the tomato-based broth.
Garlic & onion – Essential aromatics that build the soup’s flavor.
Italian seasoning – Balances the flavors with its fragrant blend of herbs.
Simple Steps for a Delicious Sausage Tortellini Soup
Cook the sausage in a large pot until browned, then set aside. Keep a bit of the rendered fat in the pot for flavor.
Sauté the aromatics, including the onion, garlic, and celery, until softened and fragrant.
Add flour and broth, ensuring the flour fully dissolves to create a smooth, thickened base.
Simmer the soup with tomatoes, Italian seasoning, and sausage until flavors meld.
Cook the tortellini, adding it to the soup and simmering until tender.
Finish with cream and spinach for a rich, creamy texture, then season to taste.
Pro Tips for the Best Sausage Tortellini Soup
For a bit more depth, you can use hot Italian sausage if you prefer a spicier kick. If you’d like to keep the dish on the lighter side, substitute half-and-half for the heavy cream, though it will be a bit less rich.
You can also swap out baby spinach for kale or another hearty green if you want more texture. If making the soup ahead, wait to add the tortellini and cream until reheating to prevent overcooking.
Storing and Reheating
This sausage tortellini soup can be stored in the refrigerator for up to three days in an airtight container. To reheat, gently warm it on the stove, adding a splash of broth or cream if it thickens. If you plan to freeze the soup, omit the tortellini and cream until you’re ready to serve, as the tortellini can become mushy when frozen.
Sausage Tortellini Soup Recipe
Zutaten
- 2 cups packed fresh baby spinach (optional)
- 16 ounces Italian sausage see notes
- 1/2 medium onion finely chopped
- 1 cup heavy/whipping cream
- 1/4 teaspoon Italian seasoning
- 2 generous cups refrigerated cheese tortellini
- 3-4 garlic cloves minced
- 2 sticks celery finely chopped
- 4 cups chicken broth
- 1 28-ounce can diced tomatoes (with juices)
- Salt & pepper to taste
- 2 tablespoons flour
Anleitungen
- In a large soup pot, cook the sausage over medium-high heat, stirring occasionally, until browned, about 7-10 minutes. Remove the sausage and set aside on a plate lined with paper towels, leaving about a tablespoon of fat in the pot. Drain any excess.
- Add the finely chopped onion and celery to the pot, cooking for 4-5 minutes until softened. Stir in the minced garlic and flour, cooking for about one minute while constantly stirring.
- Gradually pour in the chicken broth, stirring to ensure the flour dissolves completely. Add the diced tomatoes with their juices and Italian seasoning to the pot. Return the sausage to the mixture and raise the heat to bring the soup to a gentle boil.
- Once the soup reaches a boil, add the tortellini and reduce the heat to maintain a gentle simmer. Cook for about 5 minutes until the tortellini is tender.
- Stir in the heavy cream and continue cooking for another 5 minutes. Add the fresh spinach (if using) and season with salt and pepper to taste before serving.
Notes
This recipe can also be found in chapter 5 of the Salt & Lavender: Everyday Essentials cookbook.