Description
A hearty, brothy, flavor-packed soup where plump cheese tortellini and savory Italian sausage swim in a rich tomato-garlic broth, brightened with fresh spinach. Comfort in a bowl, ready in about 30 minutes.
Ingredients
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1 tbsp olive oil (or vegetable/avocado oil)
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1 lb Italian sausage, casings removed (mild or spicy)
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1 small onion, diced
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3 cloves garlic, minced
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4 cups chicken or vegetable broth (low-sodium preferred)
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1 (14 oz) can diced tomatoes (with juice)
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1 tsp Italian seasoning (or ½ tsp each oregano & basil)
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2 cups fresh spinach (or kale/Swiss chard)
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9 oz refrigerated cheese tortellini
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Salt & pepper, to taste
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Optional: grated Parmesan for topping
Instructions
1. Brown the Sausage
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Heat olive oil in a large pot over medium heat.
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Add sausage and break into crumbles. Cook 5-7 min until browned.
2. Sauté Aromatics
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Add onion; cook 3-4 min until soft.
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Stir in garlic 30-60 sec until fragrant.
3. Build the Broth
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Pour in broth, tomatoes, and Italian seasoning.
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Scrape browned bits from bottom of pot (deglazing).
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Bring to a gentle boil, then reduce to low simmer for 5 min.
4. Add Greens & Pasta
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Stir in spinach; let wilt.
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Add tortellini; simmer 3-5 min until tender (follow package instructions).
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Avoid overcooking to prevent mushy pasta.
5. Season & Serve
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Remove from heat; taste and adjust salt & pepper.
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Serve in bowls; top with grated Parmesan.
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Optional sides: crusty bread, focaccia, or a fresh salad.
Notes
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Kick It Up: Use hot sausage + red pepper flakes; drizzle chili oil.
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Green Twist: Swap spinach for kale or arugula; add fresh herbs at the end.
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Creamy Version: Stir in ½ cup cream, half-and-half, or coconut milk at the end.
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Protein Swap: Ground chicken/turkey or shredded rotisserie chicken works great.
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Vegetarian/Vegan: Skip sausage, sauté mushrooms, use vegan tortellini, finish with nutritional yeast.
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