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Sausage Tortellini Soup with Spinach

Cozy Sausage Tortellini Soup with Spinach for Comfort Food Lovers

This Sausage Tortellini Soup with Spinach is a warm and hearty dish perfect for any season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if desired.
  • 1 pound Italian Sausage Can be mild or spicy based on preference.
  • 1 medium Onion Sauté until translucent; shallots can be used as a substitute.
  • 3 cloves Garlic Use garlic powder if fresh is unavailable.
  • 1 teaspoon Dried Oregano Thyme or Italian seasoning can be substituted.
  • 1 teaspoon Dried Thyme Omit if not available, or use basil instead.
  • 1 teaspoon Crushed Red Pepper Flakes Adjust quantity based on spice preference.
  • 4 cups Chicken Broth Low-sodium is preferred; vegetable broth can be used for vegetarian option.
  • 1 can Diced Tomatoes Fresh tomatoes can replace canned ones.
For the Pasta and Greens
  • 9 ounces Fresh Cheese Tortellini Frozen tortellini can be used; adjust cooking time accordingly.
  • 4 cups Fresh Spinach Kale can be used as a sturdy alternative.
For Finishing Touches
  • to taste Salt
  • to taste Black Pepper
  • 1/2 cup Grated Parmesan Cheese Substitute with Pecorino Romano if preferred.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart, and cook for 6–8 minutes, until browned.
  2. Add 1 chopped onion, sauté for 4–5 minutes until translucent. Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and optional crushed red pepper flakes. Cook for an additional 1–2 minutes.
  3. Pour in 4 cups of chicken broth and 1 can of diced tomatoes. Bring to a gentle boil, stirring occasionally for 2–3 minutes.
  4. Add 9 ounces of fresh cheese tortellini into the pot. Reduce heat to medium simmer and cook 3–5 minutes, until tender and floating.
  5. Stir in 4 cups of fresh spinach, cooking for 1–2 minutes until wilted and brightened.
  6. Season with salt and black pepper. Ladle into bowls and top with grated Parmesan cheese before serving hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This soup stores well and flavors improve over time. Adjust spice level to taste.

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