Sausage Tortellini Soup
Warm, creamy, and brimming with savory Italian sausage and tender tortellini, this Sausage Tortellini Soup is the ultimate comfort food—and you’ll marvel at how easy it is to pull together on a busy weeknight.
Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 tablespoon olive oil (extra-virgin, if you like)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes (San Marzano style recommended)
- 6 cups low-sodium chicken broth (or vegetable broth for a lighter twist)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for a spicy kick)
- 9 ounces refrigerated cheese tortellini (fresh or frozen)
- 2 cups fresh baby spinach (or chopped kale)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook until it’s golden-brown, about 6 minutes. (Tip: Use a wooden spoon to break it up into bite-size pieces and scrape any browned bits.)
- Add diced onion and a pinch of salt. Sauté until the onion is soft, roughly 4 minutes. Stir in garlic and oregano, cooking just 30 seconds more until fragrant.
- Pour in the crushed tomatoes and chicken broth. Stir in red pepper flakes, if using. Bring the soup to a gentle simmer, then reduce heat to medium-low. Let it bubble quietly while you prep the rest.
- Increase heat to medium, then add tortellini straight from the package. Cook according to the package instructions—usually 3 to 5 minutes—stirring occasionally to keep pasta from sticking.
- Once tortellini is tender, stir in spinach and simmer for another minute until leaves are bright green and slightly wilted.
- Turn off heat and stir in Parmesan cheese. Taste, then season with salt and pepper. Ladle into bowls and top with extra cheese and fresh basil.
Notes
Refrigerator: Store covered in an airtight container for up to 4 days. Freezer: Portion into freezer-safe bags—keeps well for 2 months. Thaw overnight in fridge before reheating. Reheating: Gently warm on the stovetop over low heat, adding a splash of broth or water if the soup thickens too much.
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