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This soup, a slice of Irish soda bread, and a simple salad dressed in a homemade red wine vinaigrette, and you have a fabulous dinner. Buy an extra bag of pasta and use it to make cheese tortellini with garlic butter sauce the next night. You'll love it.
When it starts to get cold, rustic Italian soups like this make dinner very special. Crumbled Italian sausage, delicate cheese-filled tortellini, chicken broth, and velvety spinach – each scoop is rich and filling.
Sausage tortellini soup ingredients:
- Italian sausage. Sweet, smooth, spicy or extra hot, when you need a spicy tortellini soup. For whatever you feel like.
- Chicken soup.
- Laurel A small bay leaf makes all the difference; it brings flavors together and adds flavorful complexity to the soup. However, it is not edible, so take it out before serving.
- Baby spinach Any green leafy job: arugula, baby mesclun mix, or chopped kale.
- Salt and freshly ground black pepper.
- Cheese tortellini. Dried, frozen or fresh, it's entirely up to you.
How to make tortellini soup with sausage:
- In a large thick-bottomed Dutch oven, brown the sausage over medium-high heat, using a little olive oil if necessary. Break large groups with a wooden spoon.
- If the sausage is very fatty, drain some of the fat, but not all. Add the chopped onion to the remaining fat and cook until softened. Then add the minced garlic and stir again until the garlic becomes fragrant, about 30 seconds.
- Then add the chicken stock and bay leaf. Scrape off any pieces of golden sausage that have stuck to the bottom of the pot; These will be extra delicious in the soup. Bring the broth to a boil.
- Once the broth boils, add the tortellini and simmer until the pasta is tender. Depending on the type of pasta (dry, frozen, or fresh), this could take 6 to 12 minutes. (Fresh pasta cooks in the shortest time possible, while dry pasta may take a little longer.)
- Add baby spinach, then season to taste with salt and pepper. Remove the bay leaf before serving. Garnish with grated Parmesan cheese, if desired.
Sausage tortellini soup in the slow cooker:
Cold weather comforting food at its finest! Prepare the soup without the pasta and let it cook all day (or overnight), then add the pasta about 30 minutes before planning to eat.
- First, crumble the sausage and add it to the slow cooker along with the onion, garlic, bay leaf, and chicken stock.
- Cook HIGH for 4-5 hours, or LOW for 7-8 hours.
- About 30 minutes before serving, add the cheese tortellini and baby spinach.
Instant sausage tortellini soup:
- Brown the sausage first, then add the onion and garlic and cook until tender.
- Then add the broth, bay leaf, spinach, and tortellini and cook under pressure for about 2-3 minutes, depending on the size of your soup pot.
Easy ways to make sausage tortellini soup healthy and very special:
- Creamy: A splash of thick cream mixed at the last minute turns this delicious soup into something that sticks to your ribs.
- Sausage tortellini soup with tomato: Add a can of diced tomatoes, juice, and everything to the soup when adding the chicken stock. You will love how the acidity of the tomatoes illuminates the soup.
- Go crazy with vegetables: finely chopped zucchini, carrots, grated kale, even mushrooms; The more the merrier! Do this when you need a healthy tortellini recipe.
- Herbs: a sprig of rosemary, a small handful of oregano, or broken basil leaves add something wonderful to this simple Italian soup.
- Gluten-free soup: Skip the standard tortellini and add a gluten-free pasta instead. Garnish with grated Parmesan cheese, once you pour it into bowls.
- Find the crust! Store the hard shells of the used pieces of Parmesan cheese and store them in the freezer for the soup. Throw one away while the soup is simmering.
- It gives the soup a rich depth of flavor and everyone will ask you how you did it.
- Olive oil: A drizzle of good things in the bowl just before eating tastes amazing.
Can you freeze the tortellini soup with sausage?
You can do this ahead of time and freeze it, but the pasta will soften a little while it's frozen, and you might not like the texture.
To prepare this recipe for food prep, it might be best to prepare the soup without the pasta, then add fresh tortellini once it's reheating.
Cool the soup to room temperature, then place it in a large freezer bag or freezer container.
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A quick and easy dinner made with frozen cheese tortellini and Italian sausage! Lots of great flavors in this recipe and it's ready in 30 minutes or less. Cuisine: American Preparation time: 5 minutes Cook time: 25 minutes Total time: 30 minutes Servings: 6 servings Calories: 420kcal
- 1 tablespoon of olive oil
- 1 pound hot or sweet Italian sausage
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 (9-ounce) package dry cheese tortellini
- 3 cups (3 ounces) baby spinach
- salt and freshly ground black pepper
- In a Dutch oven, heat olive oil over medium-high heat until smooth. Add sausages and cook until golden, about 10 minutes. Transfer the sausages to a plate lined with kitchen paper, drain all but about 1 tablespoon of fat.
- Add the onion to the pot and cook until softened over medium heat, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the broth and bay leaf, scraping the bottom of the pot to remove the golden pieces. Bring to a boil.
- Cut the sausage into 1/2 inch slices and add it to the pot. Add tortellini and simmer until pasta is tender, about 10 to 12 minutes. Add spinach and cook until wilted, about 1 minute. Discard the bay leaf and season with salt and freshly ground black pepper to taste. To serve.
Calories :: 420kcal