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Sausage Tortellini Soup

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A delightful one-pot soup that combines Italian sausage, cheese tortellini, and fresh spinach in a savory broth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 1 lb Italian sausage (mild or spicy) depending on your preference
  • 4 cloves garlic (minced)
  • 6 cups chicken broth
  • 1 28-ounce can crushed tomatoes
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes optional for some heat
  • 1 9-ounce package refrigerated cheese tortellini
  • 4 cups fresh spinach (packed)
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat. Add the diced onion and cook for 4-5 minutes, until it softens.
  2. Crumble in the Italian sausage, cooking it until browned and cooked through. Drain any excess grease.
  3. Stir in the minced garlic and sauté for about 1 minute until it releases its fragrant aroma.
  4. Pour in the chicken broth and crushed tomatoes. Add the dried oregano, basil, and red pepper flakes. Stir everything together and bring to a boil.
  5. Lower the heat and let the soup simmer for 20-30 minutes to blend all the flavors beautifully.
  6. Add the tortellini and simmer for an additional 4-6 minutes, or until they’re tender.
  7. Remove from heat, and stir in the fresh spinach. Cover the pot and let it sit for 1-2 minutes until the spinach wilts.
  8. Season with salt and pepper to taste. Serve hot and enjoy the warmth!

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 3gSugar: 6g

Notes

Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months. When reheating, use low heat and add a splash of broth if the soup is too thick.
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