Italian Sausage Tortellini Soup

Oh my gosh, you have to try this Easy Italian Sausage Tortellini Soup! It’s been my go-to weeknight lifesaver for years – seriously, I’ve lost count of how many times I’ve whipped this up when I needed something hearty but didn’t want to spend hours in the kitchen. The first time I made it, my husband went back for thirds (and that never happens!). What I love is how the rich flavors of the Italian sausage mingle with the tomatoes and herbs, while the cheese tortellini makes it feel like a special treat. It’s one of those magical recipes that tastes like you spent all day cooking, but really comes together in about 30 minutes flat. Perfect for those nights when you’re starving but still want something homemade and comforting. Trust me, this soup will become a regular in your rotation too!

Why You’ll Love This Easy Italian Sausage Tortellini Soup

Let me tell you why this soup is about to become your new best friend:

• Dinner in a flash: You can have this piping hot and ready in just 30 minutes – perfect for those “what’s for dinner?!” panic moments
• One-pot wonder: Less dishes to wash means more time to actually enjoy your meal (and maybe even relax!)
• Flavor bomb: The sausage, garlic, and herbs create this incredible savory depth that’ll have everyone asking for seconds
• Kid-approved: The cheesy tortellini makes it fun to eat while sneaking in some greens with the spinach
• Easy to tweak: Spice it up or down with the red pepper flakes to suit your family’s taste buds

Ingredients for Easy Italian Sausage Tortellini Soup

Here’s what you’ll need to make this cozy bowl of comfort (and trust me, you probably have half these things already!):

• 1 lb beef or turkey Italian sausage – remove the casings if using links (I like spicy, but sweet works too)
• 1 medium onion, diced – about 1 cup (yellow or white both work great)
• 3 cloves garlic, minced – or 1 ½ tsp pre-minced if you’re in a real hurry
• 1 can (28 oz) crushed tomatoes – don’t drain them, that liquid’s pure gold
• 4 cups chicken broth – I use low-sodium so I can control the salt
• 1 tsp dried basil – rub it between your fingers first to wake up the flavor
• 1 tsp dried oregano – the little leaves should still smell fragrant
• ½ tsp red pepper flakes (optional) – I always add them for a little kick!
• 9 oz cheese tortellini – fresh or frozen (see note below about cooking times)
• 2 cups fresh spinach – packed (it wilts down to almost nothing)
• Salt and pepper to taste – go easy at first, you can always add more
• Grated Parmesan cheese for serving – because everything’s better with cheese!

Ingredient Substitutions

No spinach? Use kale (just chop it smaller). Vegetarian? Swap the sausage for mushrooms and use veggie broth. Fresh tortellini cooks faster than frozen – just add 2-3 extra minutes if using frozen. Out of crushed tomatoes? Diced will work in a pinch (give ’em a quick mash with your spoon).

How to Make Easy Italian Sausage Tortellini Soup

Okay, let’s get cooking! This soup comes together so easily – just follow these simple steps:

1. Brown that sausage: Crank your pot to medium heat and crumble in the sausage. Cook until no pink remains (about 5 minutes), breaking it into bite-sized pieces as you go. That golden brown color equals flavor!
2. Soften the veggies: Toss in your diced onion and minced garlic. Cook until the onion turns translucent (3-4 minutes), stirring often so the garlic doesn’t burn. Your kitchen should smell amazing by now.
3. Build the base: Pour in those crushed tomatoes and chicken broth, then sprinkle in the basil, oregano, and red pepper flakes if using. Give it a good stir and bring everything to a lively boil.
4. Simmer for flavor: Once boiling, reduce the heat and let it bubble gently for 10 minutes. This lets all those flavors get to know each other.
5. Add the tortellini: Drop in your cheese tortellini and cook according to package time (usually 4-5 minutes for fresh). Don’t walk away – pasta waits for no one!
6. Wilt the greens: Turn off the heat and stir in the spinach. It’ll wilt in about 30 seconds from the residual heat – just until it turns bright green and limp.
7. Season to taste: Give it a taste and adjust salt and pepper as needed. Sometimes I add an extra pinch of oregano if it needs more oomph.
8. Serve it up: Ladle into bowls and shower with Parmesan. Watch how fast it disappears!

Pro Tips for the Best Soup

• Don’t rush the browning: Those crispy bits on the sausage add incredible depth
• Undercook the tortellini slightly: They’ll keep cooking in the hot broth
• Spinach last: Adding it too early turns it mushy and dull-colored
• Broth too thick? Thin it with a splash of water or extra broth

Serving Suggestions for Easy Italian Sausage Tortellini Soup

This soup is basically a meal in itself, but oh boy does it love company! I always serve it with thick slices of crusty bread for dunking – that broth is too good to leave behind. For busy nights, just add a simple green salad with balsamic dressing. When I’m feeling fancy? Garlic breadsticks and a chilled glass of white grape juice make it feel like a trattoria dinner at home!

Storing and Reheating

This soup keeps beautifully in the fridge for up to 3 days – just pop it in an airtight container. When reheating, I add a splash of broth or water to loosen it up (the tortellini soaks up liquid like crazy). Pro tip: If you know you’ll have leftovers, cook the tortellini separately and add them to individual portions – they stay perfectly tender that way!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each comforting bowl of this soup (give or take – depending on your exact ingredients and portion size, of course!):

• Calories: About 420 per serving
• Fat: 22g (9g saturated)
• Carbs: 35g
• Fiber: 4g
• Protein: 21g

Remember, these numbers can change based on whether you use turkey or beef sausage, low-sodium broth, or extra cheese (no judgment here!). The tortellini and sausage make it pretty filling, while the tomatoes and spinach sneak in some veggie goodness. It’s definitely one of those meals where you get plenty of flavor without feeling like you need a nap afterward!

FAQs About Easy Italian Sausage Tortellini Soup

I get asked these questions all the time, so let me share what I’ve learned from making this soup a zillion times:

• Can I freeze it? Absolutely! Just leave out the tortellini – they turn mushy when frozen. Freeze the base soup, then cook fresh tortellini when you reheat. It keeps beautifully for up to 2 months!
• No sausage on hand? Ground beef or turkey works great – just add extra Italian seasoning (about 1 tbsp) to keep that signature flavor.
• Creamy version? Stir in ½ cup heavy cream at the end for luxurious richness. It’s heavenly with extra Parmesan!

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