Sweet Italian sausage, fresh spinach and cheese tortellini in a creamy soup is a mouthwatering recipe that will leave you craving for more.
There's something undeniably comforting about a hot, steaming bowl of soup. It warms you from the inside out, providing comfort and nourishment in every spoonful.
Especially during those chilly nights when you're looking to soothe the soul.
Soup is the perfect meal and this one made with Italian sausage and tortellini is also satisfying.
This recipe makes 10 cups and can be ready in under 30 minutes.
Suggested Equipment
Ingredients Needed
To make this sausage tortellini soup you're going to need the following ingredients:
Ground Italian Sausage: I find it's easier to purchase ground sausage when making soup or using it in a stuffing, but you can use links with the casings removed; then chopped up to smaller pieces. I also prefer sweet sausage, but if you like a little extra heat, you can use hot sausage as well.
Extra Virgin Olive Oil
Minced Garlic
Fresh Spinach: The best way to clean fresh spinach is in a salad spinner as it will help to remove all of the excess water.
All Purpose Flour
Chicken Broth: I use low sodium chicken broth, but you can also use bone broth or stock.
Frozen Cheese Tortellini: You can also use fresh tortellini, but it will only save a few minutes in cooking as when it floats to the top, they're done.
Half & Half: If you prefer, you can also use whole or reduced fat milk or heavy cream.
Grated Pecorino Romano Cheese
Black Pepper
Salt (optional): Grated cheese tends to be salty, so make sure you taste the soup before adding any additional salt; then adjust to your liking.
How do you make Sausage Tortellini Soup?
Start by gathering your ingredients; then heat the oil over medium-high heat in a large pot. Add the sausage, breaking it apart as it cooks and cook for approximately 5 minutes or until no longer pink.
Next, add the garlic and spinach to the pot, stirring for about 2 minutes until the spinach has wilted. Add the flour, stir; then add the chicken broth and mix well.
Bring the pot to a rolling boil over high heat; then add the tortellini and cook for approximately 5 minutes or until the tortellini starts to float to the top.
Finally, add the half & half, grated cheese and pepper and cook on low for another 5 minutes. Ladle the soup into soup bowls and serve with warm crusty Italian bread or a tossed salad.
Storage
Allow the soup to cool completely; then store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
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Sausage Tortellini Soup
Ingredients
- 1 pound ground sweet italian sausage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 4 cups fresh spinach (5-ounces)
- ¼ cup all purpose flour
- 6 cups chicken broth
- 1- (12-ounce) bag frozen cheese tortellini
- 1 cup half & half
- ½ cup grated pecorino romano cheese
- ½ teaspoon black pepper
Instructions
- Start by gathering your ingredients; then heat the oil over medium-high heat in a large pot. Add the sausage, breaking it apart as it cooks and cook for approximately 5 minutes or until no longer pink.
- Next, add the garlic and spinach to the pot, stirring for about 2 minutes until the spinach has wilted. Add the flour, stir; then add the chicken broth and mix well.
- Bring the pot to a rolling boil over high heat; then add the tortellini and cook for approximately 5 minutes or until the tortellini starts to float to the top.
- Finally, add the half & half, grated cheese and black pepper. Cook on low for another 5 minutes.
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