It was one of those nights when I just needed something warm, so I threw together sausage and tortellini soup. It bring you this cozy feeling like a big hug in a bowl, and its so easy to make. The salty sausage mixes with the soft tortellini and it makes you feel all safe inside, even if its freezing outside.
People in my family have been making this soup for years, and every spoonful seems to remind you of old dinners at grandma’s house. It dont matter if it’s a quick weekday meal or a slow Sunday supper, this soup fits all occasions. The smell of veggies and spices cooking together will pull everyone into the kitchen before you know it.
Health Benefits of Sausage and Tortellini Soup
Not only is this soup super comforting, but it’s also got some good stuff for you. With sausage, tortellini, and veggies all in one pot, you get protein, carbs and vitamins at the same time. Protein helps your muscles, carbs give you energy, and veggies bring fiber and minerals so your body can stay healthy.
Nutritional Value
If you add spinach, carrots, and onions you get extra fiber, wich helps your tummy feel good. You feel full longer, so you dont need snacks right after dinner. That can help you not overeat if you’re trying to manage your weight.
Variations for Healthier Options
If you want less fat, swap pork sausage for chicken or turkey sausage. They still taste great but have fewer calories. You can also use whole wheat or gluten free tortellini if someone in your family needs it.
Ingredients
To make this soup, you’ll need:
- 1 pound of sausage (pork, chicken or turkey)
- 1 package of tortellini (fresh or frozen)
- 4 cups of chicken or vegetable broth
- 1 can of diced tomatoes (14.5 oz)
- 2 cups of fresh spinach or other leafy greens
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 carrots, diced
- 1 teaspoon of Italian seasoning
- Salt and pepper to taste
You can also add your favorite veggies or spices if you want. For a vegetarian twist, try plant-based sausage or skip the meat and load up on veggies instead.
Equipment Needed
You dont need fancy tools, just:
- A large stock pot or Dutch oven
- Wooden spoon for stirring
- Cutting board and a sharp knife
- Measuring cups and spoons
- Soup ladle for serving
If you want, you can use a slow cooker instead of the stovetop. Slow cookers are great if you want to leave it alone but the stove method is faster.
Recipe: Sausage and Tortellini Soup
Ingredients Breakdown
- 1 pound of sausage: peel off the casing and crumble it.
- 1 package of tortellini: fresh ones are ready, frozen ones you can toss in straight from the freezer.
- 4 cups of broth: measure it out.
- 1 can of diced tomatoes: open the can and drain a little.
- 2 cups of spinach: rinse and roughly chop.
- 1 onion: chop into small pieces.
- 2 cloves of garlic: mince finely.
- 2 carrots: peel and cut into small cubes.
Directions
1. Prep Work: Get all your veggies and sausage ready. Dice the onion, carrots and garlic. Crumble the sausage so it cooks evenly.
2. Sautéing: Put some oil in your big pot over medium heat. Add the sausage and cook till it’s browned, about 5–7 minutes. Toss in the onion and garlic and cook until you can see through the onion, roughly 3–4 minutes.
3. Simmering: Pour in the broth, tomatoes and Italian seasoning. Give it a stir. Turn up the heat so it boils, then turn it down to low and let it simmer for 15 minutes so all the flavors mix.
4. Adding Tortellini: Add the tortellini and cook following the package instructions, usually 3–5 minutes if it’s fresh. Stir now and then so it dont stick.
5. Finishing Touches: Stir in the spinach. Season with salt and pepper, let it cook one more minute until the spinach wilts. Dish it out and sprinkle Parmesan or fresh herbs if you like.
Advice for Perfecting the Recipe
- Seasoning: Taste it before you serve. Add more salt, pepper or seasoning if it needs it.
- Preventing Overcooked Tortellini: Keep an eye on the pasta so it doesnt turn mushy.
- Garnishes: A little grated cheese or basil on top makes it look and taste fancier.
Customization Ideas
Vegetarian/Vegan Options
- Skip the sausage and use a plant-based one instead.
- Add more veggies like bell peppers, zucchini or mushrooms for extra flavor.
Spice Level Adjustments
- Sprinkle some red pepper flakes when you sauté for a bit of heat.
- Or add chopped jalapeños or hot sauce to kick it up a notch.
Adding Vegetables
- Stir in spinach, kale or swiss chard near the end.
- Try bell peppers, zucchini or even corn for a pop of sweetness.
Storage and Reheating
How to Store Leftovers
- Let the soup cool down before you put it in a container with a tight lid.
- Keep it in the fridge for 3–4 days or freeze for up to 3 months.
Reheating Instructions
- Microwave: Put it in a bowl, cover and heat for 2–3 minutes, stir halfway.
- Stovetop: Warm it up in a pot over medium heat, stir so it heats evenly.
- Slow Cooker: If frozen, thaw in the fridge overnight then heat on low for 1–2 hours.
FAQs
Common Questions
1. Can I freeze sausage and tortellini soup? Yes, just cool it first so you dont get ice crystals, then freeze.
2. What type of sausage is best for this soup? Italian sausage, sweet or spicy, but turkey or chicken works if you want healthier.
3. Can I use frozen tortellini instead of fresh? Sure, you can add it frozen right into the soup.
4. How long does this soup last in the fridge? About 3–4 days if you store it right.
5. What to serve with sausage and tortellini soup? Crusty bread, salad, or garlic knots go great with it.
Conclusion
This sausage and tortellini soup is more than just tasty, it brings people together. You can make it your own with different meats, veggies, or spices, and soon it’ll be a family favorite. So grab a bowl, call everyone over, and enjoy each spoonful!
sausage and tortellini soup
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 ladle
- 1 cutting board
- 1 sharp knife
- 1 measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage sweet or spicy, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- to taste salt and pepper
- 12 ounces cheese tortellini fresh or frozen
- 2 cups fresh spinach, chopped
- for serving grated Parmesan cheese optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion, carrots, and celery to the pot. Cook for 3-5 minutes, or until the vegetables start to soften.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Pour in the chicken broth and diced tomatoes, and add the dried basil, dried oregano, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the tortellini. Cook according to package instructions, typically around 5-7 minutes.
- In the last minute of cooking, add the chopped spinach to the soup and stir until wilted.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.
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