Italian sausage tortellini soup

Here’s a detailed recipe for Italian Sausage Tortellini Soup that combines savory flavors with hearty ingredients, perfect for a cozy meal.

Italian Sausage Tortellini Soup

Servings: 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 1 lb (450g) Italian sausage, ground or links with casings removed
• 1 tbsp olive oil (optional, depending on the sausage’s fat content)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, chopped
• 6 cups chicken broth (or vegetable broth)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp Italian seasoning (a mix of dried oregano, basil, thyme, and rosemary)
• 1 tsp paprika
• Salt and black pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1 package (9 oz) cheese tortellini (fresh or frozen)
• 1 cup heavy cream (optional for a creamier texture)
• ½ cup grated Parmesan cheese (plus more for serving)
• Fresh parsley or basil for garnish

Instructions:

1. Cook the Sausage

Start by heating a large pot or Dutch oven over medium heat. Add the Italian sausage (if using ground sausage, break it up as it cooks; if using links, remove the casings first). Cook for about 5-7 minutes, or until the sausage is browned and cooked through. If there’s excess fat, you can drain some of it off, leaving about 1 tablespoon in the pot for added flavor. If your sausage is very lean, you may need to add 1 tablespoon of olive oil to the pot.

2. Sauté Vegetables

Next, add the diced onions to the pot with the cooked sausage. Sauté for about 3-4 minutes until the onions turn translucent. Add the minced garlic and sauté for another 30 seconds, stirring constantly to prevent burning.

Add the sliced carrots and chopped celery to the pot. Cook for an additional 3-4 minutes, stirring occasionally. These vegetables will soften as they simmer, adding body and flavor to your soup.

3. Simmer the Soup

Pour in the chicken broth, diced tomatoes (with their juice), Italian seasoning, paprika, and a pinch of salt and black pepper. Stir well to combine all the flavors. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let the soup simmer for about 10-15 minutes, or until the vegetables are tender.

4. Add Tortellini

Once the vegetables are tender, stir in the cheese tortellini. Cook according to the package instructions—typically around 5-7 minutes for fresh tortellini or 10 minutes for frozen—until the pasta is fully cooked and tender.

5. Add Spinach and Cream

In the last 2-3 minutes of cooking, add the chopped spinach. Stir it into the soup, allowing it to wilt. Spinach adds a vibrant green color and boosts the nutritional value of the soup.

(Optional Step) If you prefer a creamier soup, stir in the heavy cream at this point. Allow the soup to heat through for another 1-2 minutes but avoid boiling it once the cream is added to prevent curdling.

6. Finishing Touches

Once the tortellini is cooked and the spinach has wilted, remove the soup from heat. Stir in ½ cup of grated Parmesan cheese to enhance the richness of the broth. Taste the soup and adjust the seasoning with more salt and pepper if needed.

7. Serve

Ladle the Italian sausage tortellini soup into bowls, making sure to get a good balance of sausage, tortellini, and vegetables in each serving. Garnish with extra Parmesan cheese and freshly chopped parsley or basil for a pop of freshness and color.

Tips and Variations:

1. Spice it Up: For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes while sautéing the vegetables.
2. Vegetable Add-ins: Feel free to include additional veggies such as zucchini, bell peppers, or mushrooms for extra flavor and texture. They can be sautéed along with the carrots and celery.
3. Substitute Greens: If you’re not a fan of spinach, kale or Swiss chard works beautifully in this soup. Just make sure to add these greens a few minutes earlier since they take longer to wilt.
4. Tortellini Options: While cheese tortellini is a classic choice, you can use meat-filled or spinach and ricotta tortellini for a different twist.
5. Broth Base: Chicken broth is standard, but beef or vegetable broth also works well depending on your taste preference.
6. Make it Ahead: This soup can be made ahead of time, but keep in mind that the tortellini may absorb more liquid as it sits, making them softer. If making ahead, cook the tortellini separately and add it to the soup just before serving to maintain their texture.
7. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a bit more broth if needed. The soup may thicken after being refrigerated due to the tortellini.
8. Freezing: If you plan to freeze the soup, do so before adding the tortellini, as pasta can become mushy when frozen and reheated. Prepare the soup without the tortellini and spinach, freeze, and then add fresh tortellini and spinach when reheating.

This Italian Sausage Tortellini Soup is hearty, comforting, and bursting with flavors. The combination of savory sausage, tender tortellini, and creamy broth creates a dish that’s satisfying for a cozy dinner, especially on chilly nights.