Description
This rich and comforting Italian Sausage Tortellini Soup combines savory Italian sausage, tender cheese tortellini, and fresh vegetables in a creamy tomato broth. Perfect for a quick weeknight meal, it delivers hearty flavors with minimal prep and cooks in just 40 minutes.
Ingredients
Scale
Sausage and Vegetables
- 16 ounces Italian sausage
- 1/2 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 3-4 cloves garlic, minced
Soup Base
- 2 tablespoons flour
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes with juices
- 1/4 teaspoon Italian seasoning
Pasta and Finishing Ingredients
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups packed fresh baby spinach (optional)
- Salt & pepper to taste
Instructions
- Brown the Sausage: Add the sausage meat to a large soup pot and sauté over medium-high heat, stirring occasionally, for 7-10 minutes until browned all over.
- Remove Sausage and Reserve Fat: Remove the cooked sausage from the pot and set aside on a paper towel-lined plate. Leave about one tablespoon of the fat in the pot, draining any excess.
- Sauté Vegetables: Add the finely chopped onion and celery to the pot and cook over medium heat for 4-5 minutes until softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking for one minute while stirring constantly to combine and avoid lumps.
- Add Broth: Slowly pour in the chicken broth, stirring continuously until the flour is fully dissolved into the liquid, forming a smooth base.
- Add Tomatoes and Seasoning: Pour in the canned diced tomatoes with their juices and sprinkle in the Italian seasoning. Return the cooked sausage to the pot. Increase heat to high and bring the soup to a gentle boil.
- Cook Tortellini: Once boiling, add the refrigerated cheese tortellini. Reduce heat to maintain a gentle simmer and cook for 5 minutes until the tortellini is tender.
- Add Cream: Stir in the heavy cream and continue cooking for another 5 minutes to enrich the broth.
- Finish with Spinach and Season: Fold in the fresh baby spinach and cook until wilted. Season with salt and pepper to taste. Serve warm.
Notes
- This soup offers a perfect balance of savory sausage, creamy tomato broth, and cheesy tortellini for a flavorful and filling meal.
- Minimal prep is required, making it ideal for busy weeknights or when you want comforting food fast.
- Fresh baby spinach adds color and nutrition but can be omitted if desired.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 564 kcal
- Sugar: 5 g
- Sodium: 1511 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 126 mg
