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–+ servings
Italian Sausage Tortellini Soup 1

Italian Sausage Tortellini Soup

This soul-warming recipe combines tender cheese-filled tortellini, savory Italian sausage, and garden-fresh vegetables in a rich, herbed broth that's both impressive and surprisingly simple to prepare. Perfect for busy weeknights, this versatile soup delivers satisfaction in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 385 kcal

Equipment

  • Dutch Oven or Heavy-Bottomed Pot
  • Wooden Spoon

Ingredients
  

Soup Base

  • 1 pound Italian sausage sweet or hot, casings removed
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 1 medium zucchini diced
  • 1 can (14.5 oz) diced tomatoes undrained
  • 4 cups chicken broth low-sodium recommended
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • salt and pepper to taste

To Finish

  • 9 oz refrigerated cheese tortellini
  • 2 cups fresh spinach roughly chopped
  • 1/4 cup heavy cream optional
  • freshly grated Parmesan cheese for serving

Instructions
 

  • In a large Dutch oven or heavy-bottomed pot, cook the Italian sausage over medium-high heat, breaking it into bite-sized pieces with a wooden spoon. Cook until nicely browned and no pink remains, about 5-7 minutes. If your sausage releases excessive fat, you can drain all but 1 tablespoon before moving to the next step.
  • Add the diced onion to the pot with the browned sausage and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Next, add the carrots and celery, cooking for another 3-4 minutes until they begin to soften.
  • Stir in the diced zucchini, diced tomatoes with their juice, chicken broth, Italian seasoning, and dried basil. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and simmer for 10-12 minutes, allowing the vegetables to become tender and the flavors to meld.
  • Add the cheese tortellini to the simmering soup and cook according to package directions, usually 7-9 minutes, until the pasta is tender but still firm (al dente). Stir occasionally to prevent the tortellini from sticking together.
  • Just before serving, stir in the chopped spinach and let it wilt for 1-2 minutes. If using, add the heavy cream and stir to incorporate. Taste and adjust seasoning if necessary. Ladle the hot soup into bowls and top with freshly grated Parmesan cheese.

Notes

For a healthier version, use turkey or chicken Italian sausage to reduce fat content by approximately 30%.
For best storage results, store the broth and tortellini separately if not consuming immediately—this prevents the pasta from absorbing too much liquid and becoming mushy.
If freezing, do so without the tortellini and cream; add fresh tortellini and cream when reheating.

Nutrition

Calories: 385kcalCarbohydrates: 31gProtein: 18gFat: 21gSodium: 890mgFiber: 4g
Keyword Tortellini Soup, Italian Sausage, Comfort Food, Hearty Soup
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