Sausage Tortellini Soup Recipe
When I was looking for a comforting meal to make on a busy weeknight, I came across the idea of sausage tortellini soup. At first, I wasn’t sure how well the flavors would come together, but once I tried it, I was hooked. The combination of savory sausage, tender tortellini, and rich broth made for the perfect meal that felt hearty without being too heavy.Over time, I’ve made small adjustments to the recipe to suit my family’s tastes, but the base has remained the same – a simple, comforting soup that everyone loves. It’s easy to make and doesn’t require too many ingredients, making it perfect for busy days when you want something quick but satisfying. Whether served for dinner or as a light lunch, this soup is always a hit at the table.
Equipment
- Large pot or Dutch oven for making the soup
- Knife and cutting board for chopping the vegetables
- Stirring spoon
- Ladle for serving
Ingredients
- 1 lb Italian sausage (bulk or casing removed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5 cups chicken broth
- 2 cups heavy cream (or milk for a lighter version)
- 2 cups fresh spinach, chopped
- 1 package cheese tortellini (about 9 oz)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil, then add the Italian sausage (either in bulk or with casings removed). Cook the sausage for 5-7 minutes, breaking it apart with a spoon, until it is browned and fully cooked through.Once cooked, use a slotted spoon to transfer the sausage to a plate, leaving behind any rendered fat in the pot. If there’s excess grease, drain some of it, but leave about 1 tablespoon for added flavor.
- In the same pot, add the chopped onion and sauté for 3-4 minutes, stirring occasionally until it becomes soft and translucent. Next, add the minced garlic and cook for another minute, stirring constantly to prevent burning. The onions and garlic will infuse the soup with a deep, savory flavor.
- Pour in 5 cups of chicken broth, stirring well to deglaze the pot and pick up any flavorful bits from the bottom. Add 1 teaspoon of Italian seasoning, along with salt and pepper to taste.Return the browned sausage to the pot and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes, allowing the flavors to blend.
- Add the cheese tortellini to the simmering broth. Cook according to the package instructions, usually around 5-7 minutes, until the tortellini are tender but not overcooked. Stir occasionally to prevent sticking.
- Reduce the heat to low and stir in the 2 cups of heavy cream (or milk for a lighter version). Let it warm through for 2-3 minutes, ensuring it doesn’t come to a boil.Finally, add the chopped fresh spinach, stirring gently until it wilts, which should take about 1-2 minutes. Taste the soup and adjust the seasoning if needed.
- Ladle the creamy sausage tortellini soup into bowls and garnish with freshly grated Parmesan cheese, red pepper flakes, or extra black pepper for an added touch. Serve hot with crusty bread or garlic bread for a complete meal.