Sausage Tortellini Soup is a hearty and flavorful dish that’s perfect for warming up on chilly days or as a comforting meal anytime. The rich taste of Italian sausage pairs beautifully with aromatic herbs, tender cheese tortellini, and a blend of fire-roasted tomatoes and broths. Finished with fresh arugula or spinach and a sprinkle of Parmesan cheese, this soup is both nutritious and indulgent.
This recipe is easy to prepare, making it ideal for weeknight dinners, but it’s also impressive enough for guests. The combination of spices and herbs enhances the robust flavors of the sausage, creating a cozy and satisfying bowl of soup that’s packed with layers of taste.
Why You’ll Love This Recipe:
• Hearty and Satisfying: Filled with protein and cheese tortellini, it’s a complete meal in a bowl.
• Rich and Flavorful Broth: The mix of beef and vegetable broths with tomato paste and herbs gives the soup a deep, savory flavor.
• Easy to Make: With simple steps and a few key ingredients, this soup comes together quickly.
Ingredients:
• 1 lb. ground Italian sausage
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 2 pinches red pepper flakes
• 2 cups low sodium beef broth
• 1 ½ tablespoons tomato paste
• 1 (14.5 oz) can fire-roasted tomatoes
• 4 cups vegetable broth or low sodium chicken broth
• 10 oz refrigerated cheese tortellini
• 3 cups arugula or spinach
• Grated Parmesan cheese, for serving
• Fresh thyme (optional, for garnish)
• Fresh basil (optional, for garnish)
Instructions:
Step 1: Brown the Sausage and Onion
• In a Dutch oven or large stockpot over medium heat, brown the Italian sausage, breaking it up with a spoon as it cooks. When the sausage is about halfway cooked, add the chopped onion. Continue cooking until the sausage is fully browned and the onion is soft.
Step 2: Add Garlic and Herbs
• Reduce the heat to low and add the minced garlic, dried basil, oregano, parsley, thyme, and red pepper flakes. Stir and cook for 1 minute to release the aromatic flavors of the garlic and herbs.
Step 3: Create the Broth
• In a small bowl, whisk the tomato paste with about 1/2 cup of the beef broth to thin it out. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and the tomato paste mixture to the pot. Increase the heat to medium and bring the soup to a gentle boil. Reduce the heat to a simmer and let it cook for a few minutes to blend the flavors.
Step 4: Add the Tortellini
• Add the cheese tortellini to the pot and simmer for 10-15 minutes, or until the tortellini is tender and cooked to your liking.
Step 5: Finish with Greens and Parmesan
• Remove the pot from the heat and stir in the arugula or spinach. Season the soup with salt and black pepper to taste.
• Ladle the soup into bowls and sprinkle each serving with 1-2 tablespoons of grated Parmesan cheese. Garnish with fresh thyme or basil if desired.
Tips:
• Spice Level: Adjust the amount of red pepper flakes to make the soup more or less spicy to suit your taste.
• Greens Choice: Substitute the arugula or spinach with kale or Swiss chard for a different texture and flavor.
• Additions: For extra richness, add a splash of cream at the end of cooking or top with a dollop of ricotta.
Storage Options:
• Refrigerator: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave.
• Freezer: Freeze the soup (without the tortellini, as it may become mushy) in a freezer-safe container for up to 2 months. Add fresh tortellini when reheating for the best texture.
Sausage Tortellini Soup is a cozy, hearty dish that’s perfect for any season. Enjoy the rich combination of Italian sausage, tender tortellini, and fresh greens in every bite!
