Sausage Tortellini Soup Spinach
This Sausage Tortellini Soup features Italian sausage, cheese tortellini, and spinach in a rich tomato broth, making it hearty and perfect for weeknight dinners.
Equipment
- large pot
- Dutch oven
- skillet
Ingredients
Soup
- 1 tablespoon vegetable oil
- 1 pound ground Italian sausage (mild or spicy)
- 0.5 cup diced onion (about ½ 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 to taste
- pepper to taste
- 9 ounces refrigerated cheese tortellini
- 2 cups packed fresh baby spinach
Crostini (optional)
- 6 slices baguette (about ⅓ of a baguette)
- 1 tablespoon butter
- 2 tablespoons freshly shredded Parmesan cheese
Instructions
Soup Preparation
- 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.
Crostini Preparation (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. For leftovers, cook tortellini separately and add to individual bowls. Store soup and pasta in separate containers to prevent mushy pasta. Stir in ½ to 1 cup heavy cream for a creamy version. Ground chicken, turkey, or beef can be substituted for sausage. Adjust cooking time for frozen or dried tortellini. If tomatoes taste too acidic, add a small pinch of sugar. For extra nutrition, sauté diced carrots and celery with the onion. For slow cooker, brown sausage first, then cook soup base on LOW for 3-4 hours, adding tortellini in last 30 minutes and spinach in last 5-10 minutes. Freeze soup base without tortellini for up to 3 months. Reheat gently on stovetop, adding a splash of broth if it has thickened.
Nutrition
Serving: 1bowlCalories: 534kcalCarbohydrates: 40gProtein: 22gFat: 33gSaturated Fat: 13gCholesterol: 80mgSodium: 1654mgPotassium: 669mgFiber: 5gSugar: 9gVitamin A: 1651IUVitamin C: 18mgCalcium: 165mgIron: 4mg
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