Sausage Tortellini Soup

Sausage tortellini soup makes a simple, filling dinner the whole family will enjoy. This delicious soup is loaded with Italian sausage, cheese tortellini, vegetables and spices.

Course Soup

Cuisine American

Keyword Italian sausage, tortellini

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 429kcal

Author Elizabeth

Ingredients

1 tablespoon Olive Oil
1 Pound Mild Italian Sausage casing removed and torn into small pieces (or use bulk sausage)
1 Small Onion finely diced
1 Large Carrot cut into ¼ inch rounds, halves or quarters
1 Celery Rib diced
3-4 Garlic Cloves minced
½ teaspoon Dried Oregano
¼ teaspoon Dried Basil
¼ teaspoon Dried Thyme
¼ teaspoon Black Pepper
Pinch of Crushed Red Pepper optional
1 (14 ounce) Can Diced Tomatoes (we used fire-roasted diced tomatoes)
4 cups Chicken Broth
2 cups Water
8-9 ounces Fresh Tortellini refrigerated variety (we used a five cheese tortellini)
5-6 ounces Spinach, Kale, Chard or a combination of greens, washed and patted dry
Salt to taste if needed

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for approximately 4-5 minutes until browned, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
Drain excess oil from the pot, if desired.
Lower the heat to medium and add the onions, carrots and celery to the pot. Cook for 3 minutes, stirring frequently.
Add the garlic, oregano, basil, thyme, black pepper and crushed red pepper (if using). Stir well and cook for 1 minute.
Add the diced tomatoes, chicken broth and water to the pot. Stir well, gently scraping any bits off the bottom. Raise the heat to high and bring the broth to a boil.
When the liquid is boiling, lower heat to medium-low and cover the pot. Cook the soup, keeping it at a simmer for 15 minutes, stirring occasionally.
Add the tortellini to the soup and stir. Raise the heat to medium to get the broth boiling. Cook the tortellini, uncovered for 6-8 minutes. Follow the cooking time recommended on the package. Keep the liquid boiling gently; raise or lower the heat as needed.
Add the greens to the soup and cook for 2-3 minutes until they’re wilted, stir occasionally.
Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.

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