Tortellini Soup
This hearty one-pot Tortellini Soup is packed with cheesy tortellini, spicy sausage, fresh veggies, and Italian seasonings. Ready in under 30 minutes, it’s a comforting meal for any night of the week!
Servings 6 servings
Calories 500kcal
Equipment
- Large Pot
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed (450g)
- ½ medium onion chopped
- 3 cloves garlic minced
- 1 (32-ounce) container chicken stock (960mL)
- 1 (14.5-ounce) can diced tomatoes drained (411g)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (9-ounce/255g) package refrigerated cheese tortellini
- 2 cups packed fresh baby spinach leaves (56g)
- 2 tablespoons chopped fresh basil
- 3 tablespoons freshly shredded Parmesan cheese
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high. Add the sausage, and cook, stirring often until browned and broken up, about 5 minutes.
- Add the onion and garlic. Cook, stirring occasionally until tender, about 5 minutes. Stir in the broth, tomatoes, salt, and pepper. Bring to a boil.
- Reduce the heat to medium, and continue cooking, uncovered and stirring occasionally for 15 minutes.
- Increase the heat to medium-high, and stir in the tortellini. Cook, stirring occasionally until tender. (Reference the tortellini package for cook times.) Stir in the spinach and basil until wilted, about 1 minute. Serve immediately sprinkled with Parmesan cheese.
Video
Notes
- Incorporate more aromatics. Enhance the earthy notes by adding chopped fresh thyme, fennel, parsley, or a dash of dried Italian seasoning. Or, add a spicy kick by sprinkling red pepper flakes in with the onions and using spicy Italian sausage.
- Tortellini cooking time. Reference the tortellini package for cook times, as brands can call for different ranges. My tortellini took 7 minutes, but some will need more or less time.
- Add veggies. Easily sneak in extra veggies to this hearty soup for added color and flavor. Try diced carrots, celery, kale, zucchini, or even sweet peppers for a heartier dish!
- Make the soup vegetarian. You can easily make this cheese tortellini soup vegetarian by omitting the sausage and swapping the chicken broth 1:1 for vegetable broth.
- Make a creamy soup! To make creamy tortellini soup, stir in 1 cup of heavy cream or half-and-half when you add the spinach and basil. It will also add a deliciously velvety texture to the soup.
- Use more tortellini. Some tortellini packages come in larger sizes, often 10 to 20 ounces. You can use up to 20 ounces in the soup, or add your desired amount and freeze the leftover pasta. Place leftover pasta on a baking tray until firm before storing it in a freezer-safe container.
Nutrition
Calories: 500kcal | Carbohydrates: 29g | Protein: 23g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 80mg | Sodium: 1491mg | Potassium: 563mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 12mg | Calcium: 139mg | Iron: 3mg