sausage and tortellini soup
This hearty sausage and tortellini soup is a comforting dish perfect for chilly days. Chock-full of flavorful Italian sausage, tender tortellini, and fresh vegetables, it offers a satisfying meal that's easy to prepare.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 ladle
- 1 cutting board
- 1 sharp knife
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage sweet or spicy, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt and pepper
- 12 ounces cheese tortellini fresh or frozen
- 2 cups fresh spinach, chopped
- for serving grated Parmesan cheese optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot. Cook for 3-5 minutes, or until the vegetables start to soften.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Pour in the chicken broth and diced tomatoes, and add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the tortellini. Cook according to package instructions, typically around 5-7 minutes.
- In the last minute of cooking, add the chopped spinach to the soup and stir until wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
You can substitute the sausage with turkey sausage or a plant-based alternative for a lighter version.
Feel free to add other vegetables such as zucchini or bell peppers for extra nutrition.
This soup can be stored in the refrigerator for up to 3 days and reheats well.