Warm, hearty, and loaded with delicious flavors, this Sausage Tortellini Soup is a favorite for those looking for an easy one-pot meal. Made with Italian sausage, cheese-stuffed tortellini, fresh vegetables, and a savory broth, this soup is perfect for cozy dinners or even meal prep!
Ingredients
- 1 lb Italian sausage (mild or spicy, as desired)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/2 cup heavy cream (optional for a creamier soup)
- 2 cups fresh or frozen cheese tortellini
- 2 cups fresh spinach leaves
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the Sausage: In a large soup pot, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned. Once cooked, remove any excess grease.
- Sauté the Vegetables: Add the diced onion, garlic, carrots, and celery to the pot. Sauté for about 5 minutes until the onions are translucent and the vegetables begin to soften.
- Add the Tomatoes and Broth: Pour in the diced tomatoes (with juice) and chicken broth. Stir to combine, then bring the mixture to a boil.
- Add Tortellini: Once boiling, reduce the heat to a simmer and add the tortellini. Let it cook for about 7-8 minutes, or until the tortellini is tender.
- Add Spinach and Cream: Stir in the fresh spinach and heavy cream, if using. Simmer for another 2 minutes until the spinach wilts.
- Season and Serve: Taste and add salt and pepper as needed. Ladle the soup into bowls, garnish with fresh basil or parsley, and enjoy!
Tips for the Best Sausage Tortellini Soup
- Choose Quality Sausage: The sausage is key to the flavor of the soup, so select a good quality Italian sausage. For a spicy kick, use hot Italian sausage!
- Customize the Tortellini: Cheese tortellini is a classic choice, but feel free to switch it up with spinach or meat-filled tortellini.
- Add Vegetables: Feel free to add other vegetables like zucchini, bell peppers, or mushrooms to make the soup heartier and more nutritious.
Why This Sausage Tortellini Soup Is a Must-Try
- Quick & Easy: This soup takes less than an hour to make and requires minimal prep work.
- One-Pot Meal: Everything cooks in one pot, which makes for easy cleanup.
- Perfect Comfort Food: With the warmth of Italian sausage and cheesy tortellini, this soup is comforting and perfect for chilly days.
- Great for Leftovers: This soup tastes even better the next day, making it ideal for meal prep.
Frequently Asked Questions
1. Can I use frozen tortellini?
Yes, frozen tortellini works great in this recipe. Just add an extra minute or two to the cooking time.
2. Can I make this soup in advance?
Yes! You can prepare the soup up to a day ahead. Just add the tortellini and spinach when you reheat it to avoid overcooking.
3. How do I store Sausage Tortellini Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat.
This Sausage Tortellini Soup is a perfect blend of rich flavors and comforting textures. Enjoy this satisfying bowl with a side of crusty bread for a complete, hearty meal!
Serving and Storage Tips for Sausage Tortellini Soup
Serving Tips
- Garnishes: Enhance the flavor and presentation of your Sausage Tortellini Soup by adding fresh herbs like basil or parsley on top just before serving. A sprinkle of grated Parmesan cheese also adds a delicious touch.
- Accompaniments: Pair the soup with crusty bread or garlic bread for dipping. A simple side salad dressed with olive oil and vinegar can also complement the meal perfectly.
- Serving Temperature: Serve the soup hot for the best taste. You can keep it warm in the pot on low heat if you’re serving a larger group.
- Portion Sizes: Depending on the occasion, serve the soup in bowls or smaller cups as an appetizer. For a hearty main dish, offer larger portions.
Storage Tips
- Refrigeration: Allow the soup to cool completely before transferring it to airtight containers. Store it in the refrigerator for up to 3-4 days.
- Freezing: To freeze, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can be stored in the freezer for up to 3 months.
- Reheating: When ready to enjoy leftovers, thaw the soup overnight in the refrigerator if frozen. Reheat on the stovetop over low heat, stirring occasionally until heated through. If the soup has thickened in the fridge, you can add a bit of chicken broth or water to reach your desired consistency.
- Avoid Overcooking Tortellini: If you plan to store leftovers, consider cooking the tortellini separately and adding it to individual servings when reheating. This will prevent the tortellini from becoming mushy.
By following these serving and storage tips, you can ensure that your Sausage Tortellini Soup remains delicious and enjoyable for days to come!
1. Can I make Sausage Tortellini Soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the sausage and sauté the vegetables in a pan first, then transfer everything to the slow cooker. Add the broth and tomatoes, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the tortellini and spinach during the last 20 minutes of cooking.
2. Can I use different types of sausage?
Absolutely! While Italian sausage is traditional, you can experiment with different varieties. Try turkey sausage for a leaner option or chicken sausage for a milder flavor. You can also mix sausages for added depth.
3. Is it possible to make this soup gluten-free?
Yes, you can make a gluten-free version by using gluten-free tortellini and checking that your broth and other ingredients are gluten-free. Many brands offer gluten-free pasta alternatives that will work well in this recipe.
4. How can I make Sausage Tortellini Soup vegetarian or vegan?
To create a vegetarian or vegan version, substitute the sausage with plant-based sausage or sautéed mushrooms for added flavor. Use vegetable broth instead of chicken broth, and ensure the tortellini is cheese-free or made with plant-based ingredients.
Sausage Tortellini Soup
Sausage Tortellini Soup is a hearty, comforting soup made with savory sausage, cheese-filled tortellini, vegetables, and a flavorful tomato-based broth. This easy, one-pot meal is perfect for chilly days and makes for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Italian-Inspired, Comfort Food
Ingredients
- 1 lb (450g) Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups (960ml) chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 cups (480ml) heavy cream or half-and-half
- 9 oz (250g) cheese tortellini (fresh or frozen)
- 4 cups (120g) fresh spinach or kale, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Cook the Sausage:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Remove any excess fat if needed.
- Cook the Vegetables:
- Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the Broth and Tomatoes:
- Pour in the chicken broth, canned diced tomatoes (with juice), dried basil, oregano, and red pepper flakes (if using).
- Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.
- Add Tortellini and Cream:
- Stir in the heavy cream and bring the soup back to a gentle simmer.
- Add the tortellini and cook according to package instructions (usually 5-7 minutes for fresh tortellini and 10-12 minutes for frozen).
- Add Spinach:
- Stir in the chopped spinach or kale and cook for another 1-2 minutes, until wilted.
- Season the soup with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot with crusty bread.
Notes
- Make it spicy:Â Use hot Italian sausage and extra red pepper flakes for added heat.
- Make it lighter:Â Use half-and-half instead of heavy cream.
- Storage:Â Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.