Introduction
Remember those chilly evenings when only a warm, hearty bowl of soup could make everything feel right? This Sausage and Tortellini Soup is exactly that kind of comfort. It’s the kind of meal that feels like a hug from the inside, and the best part? It comes together so quickly, you’ll be asking yourself why you haven’t made it every week!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for busy weeknights.
- Easy: Minimal prep and straightforward steps mean anyone can make it.
- Giftable: Makes a wonderful meal to share with friends or neighbors who need a little cheering up.
- Crowd-pleasing: It’s a hit with kids and adults alike, with satisfying sausage and delightful tortellini.
Ingredients
Gathering your ingredients is the first step to soup-er success! Here’s what you’ll need:
- 1 pound sausage, casings removed: I like to use Italian sausage (mild or hot, your choice!), but any good quality pork sausage will be delicious.
- 1 onion, chopped: A kitchen staple that adds a wonderful depth of flavor. Yellow or white onions work best here.
- 2 cloves garlic, minced: Because what soup isn’t better with a little garlic magic?
- 6 cups chicken broth: The base of our flavorful soup. Feel free to use low-sodium if you prefer to control the saltiness.
- 1 package (9 ounces) refrigerated tortellini: These little pasta pockets are the star! Cheese-filled is classic, but feel free to try spinach or meat-filled.
- 1 can (15 ounces) diced tomatoes: These add a lovely burst of acidity and color. No need to drain them!
- 2 cups spinach: Fresh baby spinach wilts down beautifully and adds a healthy boost.
- Salt and pepper to taste: The finishing touches to make everything sing.
How to Make It
Let’s get cooking! You’ll be amazed at how simple this is.
-
Brown the Sausage: Grab a large pot or Dutch oven and toss in your sausage. Cook it over medium-high heat, breaking it up into bite-sized pieces with your spoon as it cooks. Once it’s all beautifully browned, drain off any excess grease. This step is key for flavor!
-
Sauté the Aromatics: Add your chopped onion to the pot with the browned sausage. Let it soften up, stirring occasionally, for about 5 minutes. Then, stir in your minced garlic and cook for just 1 more minute until you can smell its wonderful fragrance. Be careful not to burn the garlic!
-
Build the Broth: Pour in the chicken broth and the undrained diced tomatoes. Give everything a good stir, then bring it all to a rolling boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes. This lets all those flavors mingle and get happy.
-
Add the Tortellini: Time for the fun part! Add your package of tortellini to the simmering soup. Cook them according to the package directions, which usually only takes about 5-7 minutes. You want them to be tender and perfectly cooked.
-
Wilt the Spinach: Stir in your fresh spinach. It might look like a lot, but it wilts down super quickly, usually in about 2 minutes. Just give it a gentle stir until it’s tender and vibrant green.
-
Season to Perfection: Taste your soup and add salt and pepper as needed. This is your chance to make it exactly how you like it!
Substitutions & Additions
This soup is fantastic as is, but here are a few ideas to make it your own:
- Veggies Galore: Feel free to add other quick-cooking vegetables like chopped carrots, celery, or even some frozen peas along with the tortellini.
- Herbs and Spices: A pinch of dried oregano, basil, or a dash of red pepper flakes can add an extra layer of flavor. Fresh parsley stirred in at the end is also lovely.
- Creamy Dreamy: For a richer soup, stir in a splash of heavy cream or half-and-half during the last few minutes of cooking.
- Different Sausage: Try using a spicy Italian sausage for a little kick, or even a plant-based sausage alternative.
Tips for Success
A few little tricks to ensure your soup turns out perfectly every time:
- Don’t Overcook the Tortellini: Keep an eye on them! Overcooked tortellini can become mushy.
- Taste as You Go: Especially with the salt and pepper, tasting and adjusting is the best way to achieve perfect seasoning.
- Prep Ahead: You can chop your onion and mince your garlic a day in advance and store them in airtight containers in the refrigerator.
- Freezer Friendly: This soup freezes well! Let it cool completely before transferring it to freezer-safe containers. You might want to add the spinach and tortellini after reheating to keep them at their best texture.
How to Store It
Leftovers are a good thing! Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally. You might need to add a splash more broth if it has thickened.
FAQs
Got questions? We’ve got answers!
- Can I use fresh tortellini instead of refrigerated? Absolutely! Fresh tortellini cooks even faster, so just follow the package directions carefully.
- What kind of sausage is best? Italian sausage (mild or hot) is a classic choice and adds fantastic flavor. Any good quality pork sausage will work well.
- Can I make this soup vegetarian? Yes! You can omit the sausage and sauté the onions and garlic in a little olive oil. You might want to add more vegetables or a different seasoning to compensate for the lost sausage flavor.
Easy Sausage and Tortellini Soup
Equipment
- Large pot or Dutch oven
- Spoon
Ingredients
Main ingredients
- 1 pound sausage, casings removed Italian sausage (mild or hot) or any good quality pork sausage
- 1 onion, chopped Yellow or white onion
- 2 cloves garlic, minced
- 6 cups chicken broth Low-sodium option available
- 9 ounces refrigerated tortellini Cheese-filled, spinach, or meat-filled
- 1 can (15 ounces) diced tomatoes Do not drain
- 2 cups spinach Fresh baby spinach
- salt and pepper To taste
Instructions
- Brown the sausage in a large pot or Dutch oven over medium-high heat, breaking it up into bite-sized pieces. Drain off excess grease.
- Add the chopped onion to the pot and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and undrained diced tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Add the tortellini and cook according to package directions (usually 5-7 minutes) until tender.
- Stir in the spinach and cook for about 2 minutes until wilted.
- Taste and season with salt and pepper as needed.