Sausage Tortellini Soup with Spinach
This Sausage Tortellini Soup has Italian sausage, cheese tortellini, and spinach in a rich tomato broth. Hearty, flavorful, and perfect for weeknight dinners.
Servings: 6 servings
Ingredients
Soup
- 1 tablespoon vegetable oil
- 1 pound ground Italian sausage (mild or spicy)
- 1/2 cup diced onion (about 1/2 medium sized onion)
- 1 tablespoon minced garlic (3-4 garlic cloves)
- 28 ounces canned crushed tomatoes
- 32 ounces vegetable or chicken broth
- 2 tablespoons fresh chopped basil (or 1 teaspoon dried)
- Salt and pepper to taste
- 9 ounces refrigerated cheese tortellini
- 2 cups packed fresh baby spinach
Crostini (optional):
- 6 baguette slices (about 1/3 of a baguette)
- 1 tablespoon butter
- 2 tablespoons freshly shredded Parmesan cheese
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add Italian sausage and garlic. Cook, breaking the sausage into pieces, until browned and no longer pink, about 4-5 minutes. Drain any excess grease.
- Stir in crushed tomatoes, broth, basil, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes.
- Add tortellini and cook for 5 minutes, or until pasta is tender.
- Stir in spinach, cover, and turn off heat. Let sit for 1-2 minutes until spinach is wilted.
- Serve topped with Parmesan cheese and a cheesy crostini if desired.
- For Crostini (Optional): Slice baguette into ½-inch thick pieces. Butter one side and place butter-side down in a hot skillet until golden. Flip, top with Parmesan, and cook until the other side is golden. Cover briefly if needed to melt cheese.
Notes
- Don't overcook the tortellini. Add it in the last 5-10 minutes. It will turn mushy if it simmers too long.
- For leftovers: Cook tortellini separately and add to individual bowls. Store soup and pasta in separate containers to prevent mushy pasta.
- Make it creamy: Stir in ½ to 1 cup heavy cream when you add the tortellini.
- Sausage swap: Ground chicken, turkey, or beef all work. Add Italian seasoning if using plain ground meat.
- Frozen or dried tortellini: Adjust cooking time based on package directions. Frozen may need 2-3 extra minutes.
- Balance acidity: If the tomatoes taste too acidic, add a small pinch of sugar.
- Add more veggies: Sauté diced carrots and celery with the onion for extra nutrition.
- Slow cooker option: Brown sausage first, then cook soup base on LOW 3-4 hours. Add tortellini in last 30 minutes, spinach in last 5-10 minutes.
- Freezing: Freeze soup base without tortellini for up to 3 months. Add fresh tortellini when reheating.
- Reheating: Warm gently on stovetop. Add a splash of broth if it has thickened.
Nutrition
Calories: 534kcal | Carbohydrates: 40g | Protein: 22g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 1654mg | Potassium: 669mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1651IU | Vitamin C: 18mg | Calcium: 165mg | Iron: 4mg
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