Sausage Tortellini Soup: A Comforting and Flavorful Meal
Introduction
There’s something inherently comforting about a hearty bowl of soup, especially when it features the rich flavors of Italian sausage, tender cheese tortellini, and fresh greens. This Sausage Tortellini Soup combines these elements into a satisfying dish that’s perfect for any occasion, from a cozy weeknight dinner to a gathering with friends. With a blend of aromatic herbs, savory sausage, and creamy tortellini, this recipe is sure to become a favorite in your kitchen. In this article, we’ll delve into the details of creating this delicious soup, including step-by-step instructions, tips, and nutritional information.
Ingredients
To make this delightful Sausage Tortellini Soup, you’ll need the following ingredients:
- 1 lb. ground Italian sausage: Choose a high-quality Italian sausage for the best flavor. You can use sweet or spicy sausage depending on your preference.
- 1 medium onion, finely chopped: The onion adds depth to the soup base.
- 3 cloves garlic, minced: Garlic enhances the overall flavor with its aromatic qualities.
- 1 teaspoon dried basil: Adds a hint of sweetness and a touch of Italian flair.
- 1 teaspoon dried oregano: Provides a robust, earthy flavor.
- 1 teaspoon dried parsley: Balances the flavors with its fresh, slightly grassy notes.
- ½ teaspoon dried thyme: Adds a subtle earthiness to the soup.
- 2 pinches red pepper flakes: Optional, for a bit of heat.
- 2 cups low sodium beef broth: Provides the soup with a rich, savory base without being too salty.
- 1 ½ tablespoons tomato paste: Adds richness and depth of flavor.
- 1 (14.5 ounce) can fire-roasted tomatoes: Imparts a smoky, slightly charred flavor.
- 4 cups vegetable broth or low sodium chicken broth: Adds additional liquid and flavor to the soup.
- 10 ounces refrigerated cheese tortellini: Adds a creamy, cheesy component to the soup.
- 3 cups arugula or spinach: Provides a fresh, green element.
- Grated Parmesan cheese: For serving, adds a savory, cheesy finish.
- Fresh thyme (optional, for garnish): Adds a touch of elegance.
- Fresh basil (optional, for garnish): Enhances the soup’s fresh flavors.
Instructions
Brown the Sausage
Start by heating a large Dutch oven or stockpot over medium heat. Add the ground Italian sausage and cook until it’s browned and fully cooked. As the sausage starts to brown, add the chopped onion to the pot. Continue cooking until the sausage is fully browned and the onion is softened and translucent.
Add the Aromatics
Reduce the heat to low and add the minced garlic, dried basil, oregano, parsley, thyme, and red pepper flakes to the pot. Stir constantly for about 1 minute until the garlic is fragrant and the herbs release their aroma.
Incorporate the Tomato Paste
In a small bowl, whisk together the tomato paste with about ½ cup of the beef broth until smooth. Pour this mixture into the pot, then add the remaining beef broth, vegetable (or chicken) broth, and the can of fire-roasted tomatoes. Increase the heat to medium and bring the soup to a low boil.
Cook the Tortellini
Once the soup reaches a low boil, reduce the heat to a simmer. Add the cheese tortellini and cook for 10-15 minutes, or until the tortellini are tender and cooked through. Be sure to stir occasionally to prevent the tortellini from sticking to the bottom of the pot.
Finish the Soup
Remove the pot from the heat and stir in the arugula or spinach until it is wilted. Taste the soup and adjust the seasoning with salt and pepper if needed.
Serve
Ladle the soup into bowls and sprinkle each serving with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or basil for added flavor and presentation.
Notes
- Variations: You can use other types of greens such as kale or Swiss chard if you prefer. For a lighter version, substitute turkey sausage for the Italian sausage.
- Storage: Leftover soup can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stovetop.
- Serving Suggestions: This soup pairs well with crusty bread or a simple green salad.
Details
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Nutritional Facts
- Calories: Approximately 380 kcal per serving
- Protein: 16 grams
- Fat: 22 grams
- Carbohydrates: 29 grams
- Fiber: 3 grams
- Sugar: 6 grams
FAQ
Q: Can I use a different type of sausage for this recipe?
A: Yes, you can use any type of sausage you prefer, such as turkey or chicken sausage. Just be sure to adjust the seasoning as needed.
Q: Can I make this soup in advance?
A: Yes, you can make the soup in advance and store it in the refrigerator for up to 3 days. Reheat on the stovetop before serving.
Q: Can I freeze this soup?
A: Yes, this soup can be frozen for up to 3 months. To freeze, let the soup cool completely, then transfer it to an airtight container or freezer bag. Thaw in the refrigerator overnight before reheating.
Q: What can I use instead of arugula or spinach?
A: You can substitute other leafy greens like kale or Swiss chard if you prefer.
Q: How can I make this soup spicier?
A: Add more red pepper flakes or a dash of hot sauce to increase the spiciness.
Enjoy making and savoring this hearty and flavorful Sausage Tortellini Soup, perfect for warming up on a chilly day or serving at a cozy gathering!
Print
Sausage Tortellini Soup
- Total Time: 40-45 minutes
- Yield: 6 servings 1x
Description
Sausage Tortellini Soup is a comforting, hearty dish featuring savory Italian sausage, tender cheese tortellini, and fresh greens in a rich, flavorful broth. It’s perfect for a cozy meal on a chilly day.
Ingredients
- 1 lb. ground Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches red pepper flakes (optional)
- 2 cups low sodium beef broth
- 1 ½ tablespoons tomato paste
- 1 (14.5-ounce) can fire-roasted tomatoes
- 4 cups vegetable broth or low sodium chicken broth
- 10 ounces refrigerated cheese tortellini
- 3 cups arugula or spinach
- Grated Parmesan cheese (for serving)
- Fresh thyme (optional, for garnish)
- Fresh basil (optional, for garnish)
Instructions
- Brown the Sausage:
In a large Dutch oven or stockpot, cook the ground Italian sausage over medium heat until browned. Add the chopped onion midway through and continue cooking until the sausage is fully browned and the onion is softened. - Add the Aromatics:
Reduce heat to low and add minced garlic, dried basil, oregano, parsley, thyme, and red pepper flakes. Stir for about 1 minute until fragrant. - Incorporate the Tomato Paste:
In a small bowl, whisk tomato paste with about ½ cup of beef broth. Add this mixture to the pot along with the remaining beef broth, vegetable (or chicken) broth, and fire-roasted tomatoes. Bring the soup to a low boil over medium heat. - Cook the Tortellini:
Once the soup reaches a boil, reduce heat to a simmer. Add the cheese tortellini and cook for 10-15 minutes, or until the tortellini are tender. - Finish the Soup:
Stir in arugula or spinach until wilted. Adjust seasoning with salt and pepper if needed. - Serve:
Ladle the soup into bowls and top with grated Parmesan cheese. Garnish with fresh thyme or basil if desired.
Notes
- Variations: Substitute turkey sausage for a lighter version, or use other greens like kale or Swiss chard.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat on the stovetop.
- Serving Suggestions: Serve with crusty bread or a simple green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: Approximately 380 kcal
- Sugar: 6 grams
- Fat: 22 grams
- Carbohydrates: 29 grams
- Fiber: 3 grams
- Protein: 16 grams
Keywords: Sausage Tortellini Soup