The Best Sausage Tortellini Soup Recipe

by

Here’s a recipe for the Best Sausage Tortellini Soup—a hearty and flavorful dish perfect for cozy nights! This soup combines savory sausage, tender tortellini, and a creamy, tomato-based broth.

Sausage Tortellini Soup

Ingredients

  • 1 pound Italian sausage (mild or spicy)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes (optional)
  • 3 cups fresh or frozen cheese tortellini
  • 2 cups fresh spinach or kale
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil (optional, if sausage is lean)
  • Fresh parsley or basil, for garnish
  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the Sausage:
    • Heat a large pot or Dutch oven over medium heat.
    • Add the sausage and cook until browned, breaking it into crumbles as it cooks. If the sausage is lean, add olive oil. Remove any excess grease if necessary.
  2. Sauté Vegetables:
    • Add the diced onion to the pot and cook for 3-4 minutes until softened.
    • Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Build the Broth:
    • Stir in the diced tomatoes (with their juice), chicken broth, Italian seasoning, and crushed red pepper flakes (if using).
    • Bring the mixture to a gentle boil.
  4. Cook the Tortellini:
    • Add the tortellini to the pot and cook according to package instructions (usually 5-7 minutes for fresh tortellini).
  5. Add Cream and Greens:
    • Reduce the heat to low and stir in the heavy cream.
    • Add the spinach or kale and cook until wilted, about 2 minutes.
    • Taste and adjust with salt and pepper.
  6. Serve:
    • Ladle the soup into bowls and garnish with fresh parsley or basil. Sprinkle with Parmesan cheese for extra flavor.

Tips

  • Spice Level: Use spicy Italian sausage for a kick or mild sausage for a more family-friendly option.
  • Vegetables: Add diced zucchini, mushrooms, or bell peppers for extra nutrition.
  • Make Ahead: Prepare the soup base ahead of time, but add the tortellini just before serving to avoid it becoming soggy.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stove.

Leave a Comment