A cozy and hearty soup featuring savory sausage, tender tortellini, and vibrant vegetables, perfect for chilly evenings.
The Comfort of Sausage Tortellini Soup: A Bowl of Warmth
There’s something magical about a cozy bowl of soup on a chilly evening. I remember my grandmother making her famous tortellini soup when the snow blanketed our little town. The rich aroma of simmering sausage and fresh herbs would fill the house, wrapping us all in a warm hug. The hearty broth and tender tortellini not only nourished our bodies but also our souls. This Sausage Tortellini Soup is a modern homage to her classic recipe, bringing that same sense of comfort to today’s busy lives.
What sets this recipe apart is its robust flavor and delightful texture. The combination of savory sausage and tender tortellini creates a satisfying bite, while the tomatoes and spinach bring a fresh, vibrant twist. Plus, this soup comes together in under 30 minutes, making it perfect for a weeknight dinner when you crave something rich yet effortless. You’ll share it with friends over laughter or cozy up with a good book, making memories one spoonful at a time.
Ingredients You’ll Need
- 1 tablespoon olive oil (or any preferred cooking oil)
- 1 pound Italian sausage (mild or spicy, depending on your taste)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups fresh spinach (or kale)
- 1 package (9 oz) cheese tortellini
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Optional Substitutions:
- For a vegetarian option, swap sausage for plant-based sausage or mushrooms.
- Use any greens you have on hand, like kale or Swiss chard.
- Swap chicken broth for vegetable broth to keep it plant-based.
Let’s Cook This Up!
Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, add the Italian sausage. As it cooks, break it up with a wooden spoon. Look for it to brown, which will take about 5-7 minutes. The aroma will be irresistible!
Next, toss in the diced onion and minced garlic. Stir everything together and let this mixture cook for another 3-4 minutes until the onion becomes soft and translucent. That’s when the magic begins—the flavors start mingling beautifully.
Now pour in the chicken broth and the canned diced tomatoes, including their juices. Bring everything to a gentle boil. Once it’s bubbling, reduce the heat to low and allow it to simmer for about 5 minutes.
It’s time for the star of the show—add the tortellini! Once it’s in the pot, you’ll want to simmer for about 3-4 minutes or until those little pasta pockets are cooked through. They should be tender but still have a slight bite to them.
Finally, toss in the fresh spinach. Stir it all together and let it wilt for a minute or so. Before serving, taste the broth, then season with salt and pepper to your liking. And just like that, your Sausage Tortellini Soup is ready!
Serve It Up!
This soup is perfect all on its own, but if you’re looking to elevate the experience, consider serving it with a fresh side of garlic bread for dipping, or a light salad to brighten the meal. A sprinkle of freshly grated Parmesan on top adds indulgence, and a glass of red wine pairs beautifully for a cozy dinner experience.
Tips to Make it Your Own
- Feel free to throw in other vegetables you have on hand, like carrots or zucchini, for added nutrition.
- If you want a creamier texture, stir in a splash of heavy cream or some cream cheese at the end to enrich the broth.
- Experiment with different herbs and spices—Italian seasoning or red pepper flakes can add a nice kick.
- For meal prep, the soup can be made in advance and stored in the fridge, but it’s best enjoyed within a few days.
Q&A Section
1. Can I use frozen tortellini?
Absolutely! Frozen tortellini works just fine. Just add a couple of extra minutes to the cooking time.
2. Is there a way to make this soup vegan?
Certainly! Swap the sausage for plant-based sausage and use vegetable broth instead. You can also replace tortellini with vegan pasta options.
3. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It can also freeze well, but the texture of the tortellini may change slightly upon reheating.
4. Can I add more spices for flavor?
Definitely! Feel free to add herbs like oregano, thyme, or even a pinch of chili flakes for some heat. Adjust it according to your preference.
Behind the Scenes
Creating this Sausage Tortellini Soup was a delightful journey! Initially, I experimented with various herbs and vegetables. I tried adding cream for richness but found that simple tomato broth captured the essence of my grandmother’s version just right. After a few tries, I nailed the balance of flavors—bold sausage, fresh greens, and tender tortellini.
Final Thoughts
Sausage Tortellini Soup is that kind of dish you want to savor on a chilly evening or when you need a little comfort. It’s perfect for family gatherings, cozy date nights, or even as a meal prep option for busy weeks. Pair it with crusty bread or a simple salad, and you’ve got a meal that hugs you from the inside out.
Can’t wait for you to give it a try! Let me know how your version turns out. Happy cooking!
Main Ingredients
- 1 tablespoon olive oil (or any preferred cooking oil) Can use other cooking oil if desired.
- 1 pound Italian sausage Mild or spicy, depending on your taste.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 can (14.5 oz) diced tomatoes, with juices
- 2 cups fresh spinach (or kale) Can substitute with other greens.
- 1 package (9 oz) cheese tortellini Frozen tortellini can also be used.
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional) Enhances presentation.
Cooking
Heat the olive oil in a large pot over medium heat until shimmering.
Add the Italian sausage and break it up with a wooden spoon, cooking until browned (about 5-7 minutes).
Stir in the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is soft and translucent.
Pour in the chicken broth and the canned diced tomatoes with their juices. Bring to a gentle boil.
Once boiling, reduce the heat to low and let it simmer for about 5 minutes.
Add the tortellini and simmer for an additional 3-4 minutes until cooked through.
Stir in the fresh spinach and let it wilt for about 1 minute.
Season the broth with salt and pepper to taste before serving.
Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 5g
Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen, but the texture of the tortellini may change slightly.
