Description
A simple, warm soup featuring sausage and cheese tortellini.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add sausage and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Add onion, carrots, and celery to the pot. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add diced tomatoes, oregano, basil, and red pepper flakes if using. Bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes to allow flavors to combine.
- Add tortellini and cook according to package directions, usually 3 to 5 minutes, until they float.
- Stir in spinach until wilted.
- Season with salt and pepper to your taste.
Notes
- You can substitute mild or hot Italian sausage based on your preference.
- For a thicker soup, stir in 1/4 cup heavy cream during the last 2 minutes of cooking.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 20
- Cholesterol: 65
Keywords: sausage soup, tortellini soup, Italian sausage, easy soup, weeknight dinner