Description
This Sausage Tortellini Soup is a hearty, comforting, and flavorful meal perfect for chilly days. Featuring Italian sausage, fresh vegetables, tender tortellini, and a rich broth infused with herbs and diced tomatoes, this soup combines savory and wholesome ingredients for a satisfying dish that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Meat and Oil
- 1 tbsp vegetable oil
- 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 and Canned Goods
- 14 oz can diced tomatoes (do not drain)
- 6 cups chicken broth
Herbs and Spices
- 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 apart with a spoon as it browns and develops crispy edges for enhanced flavor.
- Sauté Vegetables: Add the peeled and cut carrots, sliced celery, diced onion, minced garlic, and cubed butternut squash to the pot. Sauté the mixture for 3–5 minutes until the vegetables start to soften and become fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes along with their juice. Stir in thyme, oregano, and pepper. Bring the soup to a gentle boil, then reduce the heat and allow it to simmer for about 10 minutes to meld the flavors.
- Cook Tortellini: Add the bag of tortellini to the simmering soup. Cook for an additional 5–6 minutes until the tortellini are tender and plump.
- Wilt Spinach: Turn off the heat and stir in the fresh spinach. Let it wilt in the warm soup broth, adding a pop of color and nutrients.
- Serve: Ladle the soup into bowls and optionally top with grated Parmesan cheese and fresh parsley. Serve warm for a cozy, hearty meal.
Notes
- For added heat, sprinkle red pepper flakes while sautéing the vegetables.
- Use fresh tortellini if available for better texture, but frozen works well too.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For a vegetarian version, omit sausage and use vegetable broth.
- Adding Parmesan cheese as a topping adds a salty richness that complements the soup perfectly.
