Sausage Tortellini Soup

Name: Sausage Tortellini Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 1/2 lbs Italian sausage (mild or hot), casings removed; 1 medium yellow onion, diced; 4 garlic cloves, minced; 28 oz can crushed tomatoes; 4 cups chicken broth; 1/2 cup heavy cream; 10 oz refrigerated cheese tortellini; 4 cups fresh baby spinach; 2 tsp Italian seasoning; 1/2 tsp red pepper flakes; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup grated Parmesan cheese; 2 tsp olive oil

A rich, tomato-cream broth loaded with Italian sausage, cheese tortellini, and fresh spinach - a satisfying weeknight soup that comes together in under an hour.

40 minEasyServes 6440 cal/serving

Italian-AmericanSoupStovetopStandardHigh FiberHigh ProteinAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs Italian sausage (mild or hot), casings removed
1 medium yellow onion, diced
4 garlic cloves, minced
28 oz can crushed tomatoes
4 cups chicken broth
1/2 cup heavy cream
10 oz refrigerated cheese tortellini
4 cups fresh baby spinach
2 tsp Italian seasoning
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1/2 cup grated Parmesan cheese
2 tsp olive oil

Instructions

1

Heat 2 tsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 1/2 lbs casings removed Italian sausage (mild or hot) and cook, breaking it into crumbles, until browned and cooked through, about 6-7 minutes. Drain most of the fat, leaving about 1 teaspoon in the pot.
2

Add 1 medium diced yellow onion to the pot and cook over medium heat for 3-4 minutes until softened. Add 4 minced garlic cloves and cook 1 more minute until fragrant.
3

Stir in 2 tsp Italian seasoning and 1/2 tsp red pepper flakes, then add 28 oz can crushed tomatoes and 4 cups chicken broth. Bring to a boil.
4

Add 10 oz refrigerated cheese tortellini and cook according to package directions, usually 3-5 minutes, until tender.
5

Reduce heat to low and stir in 1/2 cup heavy cream and 4 cups fresh baby spinach. Cook just until the spinach wilts, about 1-2 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
6

Ladle into bowls and top each serving with 1/2 cup grated Parmesan cheese.

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Questions

How do I know when Sausage Tortellini Soup is done?

Go by the cues in the method rather than the clock. Step 5: cook until the spinach wilts.

Is there a substitute for Italian seasoning in Sausage Tortellini Soup?

The entry for Sausage Tortellini Soup calls for 2 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use plain ground pork instead of Italian sausage in Sausage Tortellini Soup?

Yes. Season each pound of ground pork with a teaspoon of fennel seed, a teaspoon of paprika, two cloves of garlic and a pinch of red pepper flakes. As written, the entry for Sausage Tortellini Soup uses 1 1/2 lbs Italian sausage (mild or hot), casings removed.

How hot is Sausage Tortellini Soup?

Moderately. The heat in Sausage Tortellini Soup comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Sausage Tortellini Soup?

One serving (the recipe makes 6) has 28 g of protein in about 440 calories, alongside 40 g carbohydrate and 12 g fat, plus 6 g fiber and 1300 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein soup collection.

How do I store and reheat Sausage Tortellini Soup?

Refrigerate Sausage Tortellini Soup for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. The tortellini will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

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