Hearty Sausage and Tortellini Soup
This Hearty Sausage and Tortellini Soup is rich, flavorful, and packed with tender sausage, cheese-filled tortellini, and a tomato-based broth. A one-pot comfort meal perfect for any night of the week.
Equipment
- Large pot For cooking the soup
- Ladle For serving the soup
Ingredients
- 1 pound Italian sausage mild or spicy, casings removed
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth low sodium preferred
- 1 can crushed tomatoes about 14 oz
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional, for heat
- 1 package cheese tortellini fresh or frozen
- 2 cups fresh spinach or kale, chopped
- 1 cup heavy cream optional, for a creamy finish
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper freshly ground
Instructions
- In a large pot, heat a drizzle of oil over medium heat. Cook the sausage, breaking it into crumbles, until browned. Remove and set aside.
- In the same pot, sauté the onion and garlic until softened and fragrant.
- Pour in chicken broth and add crushed tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Bring to a simmer.
- Stir in the tortellini and let cook until tender, following package instructions.
- Return the sausage to the pot and stir in fresh spinach or kale until wilted.
- Optional: Stir in heavy cream for a creamy finish.
- Ladle into bowls and serve warm with parmesan and crusty bread.
Notes
- For a thicker broth, mash some of the tortellini slightly before serving.
- For extra spice, add more red pepper flakes or use hot Italian sausage.
- Leftovers can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the tortellini.
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