Description
This hearty Sausage Tortellini Soup is a comforting and flavorful dish perfect for chilly days. It features ground Italian sausage, tender vegetables, flavorful herbs, and plump tortellini all simmered in a savory tomato and chicken broth base. With a touch of fresh spinach stirred in at the end, this soup combines rich protein with nutritious veggies for a satisfying meal that’s both easy to prepare and delicious.
Ingredients
Scale
Meat and Protein
- 1 lb ground Italian sausage
Vegetables
- 2 large carrots, peeled and cut
- 2 stalks celery, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups butternut squash, cubed
- 1 1/2 cups spinach
Liquids
- 1 tbsp vegetable oil
- 14 oz can diced tomatoes, do not drain
- 6 cups chicken broth
Herbs and Seasonings
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp pepper
Pasta
- 1 (9 oz) bag tortellini
Instructions
- Cook the sausage: Heat the vegetable oil in a large pot over medium-high heat. Add the ground Italian sausage and cook for about 5–7 minutes, breaking it up with a spoon as it browns to develop crispy edges and deep flavor.
- Sauté the vegetables: Add the peeled and chopped carrots, sliced celery, diced onion, minced garlic, and cubed butternut squash to the pot. Sauté for 3–5 minutes until the vegetables begin to soften and become fragrant.
- Add broth and seasonings: Pour in the chicken broth and entire can of diced tomatoes with their juice. Stir in thyme, oregano, and pepper. Bring the mixture to a gentle boil, then reduce the heat to let it simmer for about 10 minutes to blend the flavors and cook the vegetables fully.
- Cook tortellini: Add the tortellini to the simmering soup and cook for 5–6 minutes, or until they are tender and plump.
- Add spinach: Turn off the heat and stir in the fresh spinach, letting it wilt in the warm broth for a minute.
- Serve: Ladle the soup into bowls. Optionally, garnish with grated Parmesan cheese and fresh parsley. Serve warm for a cozy and hearty meal.
Notes
- For a spicier soup, use Italian sausage with added red pepper flakes.
- Feel free to substitute spinach with kale or Swiss chard.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- If using frozen tortellini, adjust cooking time according to package instructions.
- Grated Parmesan and fresh parsley add great flavor but are optional toppings.
