When the temperature drops, there’s nothing quite like a steaming bowl of Sausage Tortellini Soup for dinner, to warm you up from the inside out.
It’s the perfect blend of savory sausage, pillowy tortellini, and soul-soothing broth.
Today, we’ll going to share our favorite recipe that’ll have your taste buds doing a happy dance. Let’s dive in!
Ingredients You’ll Need
Before we start cooking, let’s gather our ingredients. Here’s what you’ll need to make this mouthwatering sausage tortellini soup:
- 1 pound Italian sausage (mild or hot, depending on your preference)
- 1 package (9 oz) refrigerated cheese tortellini
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Pro tip: For a creamier soup, you can add 1/2 cup of heavy cream at the end. And if you’re feeling adventurous, try using a spicy sausage to give your soup an extra kick!
The entire cooking process should take about 30 minutes from start to finish. How’s that for a quick and comforting meal?
Customizing Your Sausage Tortellini Soup
One of the best things about this soup is how versatile it is. Here are some ways you can make it your own:
- Vegetarian version: Swap the sausage for plant-based sausage and use vegetable broth instead of chicken broth.
- Spice it up: Add red pepper flakes or use hot Italian sausage for extra heat.
- Veggie boost: Throw in some zucchini, bell peppers, or kale for added nutrition.
- Protein power: Add white beans or shredded chicken for extra protein.
- Gluten-free option: Use gluten-free tortellini or replace with your favorite gluten-free pasta.
Remember, cooking is all about experimenting and finding what you love!
Nutritional Benefits and Macros
This sausage tortellini soup isn’t just delicious – it’s nutritious too! Here’s a rough breakdown of what you’re getting in each serving (based on 6 servings per pot):
- Calories: Approximately 400-450
- Protein: 20-25g
- Carbs: 30-35g
- Fat: 20-25g
The soup is packed with vitamins and minerals from the vegetables, protein from the sausage and tortellini, and complex carbs for sustained energy.
It’s a balanced meal that fits well into many diet plans, especially if you’re looking for a satisfying, moderate-carb option.
Serving and Pairing Suggestions
Let’s talk about how to serve it up right:
- Bread pairing: A crusty Italian bread or garlic bread is perfect for dipping.
- Wine pairing: A medium-bodied red like Chianti complements the flavors beautifully.
- Garnish ideas: Sprinkle some grated Parmesan cheese and fresh basil on top for extra flavor and visual appeal.
- Storing and reheating: This soup keeps well in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Recipe FAQ’s
Can I make this soup in a slow cooker?
Absolutely! Brown the sausage first, then add all ingredients except the tortellini and spinach to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the tortellini and spinach in the last 30 minutes of cooking.
How can I make this soup lower in calories?
Use turkey sausage instead of pork, opt for low-sodium broth, and skip the heavy cream. You can also increase the vegetables and reduce the amount of tortellini per serving.
What’s a good substitute for tortellini if I can’t find any?
You can use any small pasta shape like orecchiette, small shells, or even ravioli cut into smaller pieces.
Sausage Tortellini Soup Recipe
Ingredients
- 1 pound Italian sausage mild or hot, depending on your preference
- 1 package 9 oz refrigerated cheese tortellini
- 1 medium onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups chicken broth
- 2 cups fresh spinach
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a wooden spoon as it cooks.
- Add the diced onion, minced garlic, sliced carrots, and chopped celery to the pot. Sauté for about 5 minutes until the vegetables start to soften.
- Pour in the diced tomatoes (with their juice) and chicken broth. Stir in the Italian seasoning, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Add the cheese tortellini to the pot and cook for 3-5 minutes or until they float to the surface and are tender.
- Stir in the fresh spinach and cook for an additional 1-2 minutes until wilted.
- Taste and adjust seasoning if needed. If you’re adding cream, stir it in now.
- Serve hot and enjoy your delicious creation!