Rustic Italian Sausage and Tortellini Soup
Hearty and flavorful, Rustic Italian Sausage and Tortellini Soup is an easy recipe for fall and winter. Simple to make, and a fall soup that’s sure to please!
Soup is one of the best meals around. I love a big pot of soup simmering on the stove–there’s something just so cozy about it. Â Serve with crusty bread, and it’s the perfect lunch or dinner. Â Or both! We love
This is a yummy new soup that was gobbled up at our house, and it’s full of some of my favorite things. It’s hearty without being heavy, filling, flavorful, and a little bit spicy—and SO delicious!
This particular recipe is definitely a new favorite. Â It has already made it to my recipes binder, which is saved only for our tried and true recipes. Â It’s easy, comes together quickly, and is tantalizingly good. Â It’s adapted from a Taste of Home recipe, and we made a few changes to our liking.
Table of contents
Ingredients
I doubled the recipe, but still only used one package of tortellini. It works for our family of eight, with leftovers for lunch the next day. Red pepper flakes in the recipe add a lovely bite, but can be adjusted those to your family’s “spicy” level. We leave them in–our kids are used to spicy foods and like them. Â If you leave out the red pepper flakes, you may need to up the other spices.
- Jimmy Dean pork sausage
- Garlic cloves (or minced garlic)
- Chicken broth
- Diced tomatoes
- Cheese tortellini
- Baby spinach
- Basil
- Red pepper flakes
- Italian seasoning
- Parmesan cheese, grated
How to make
Crumble sausage into a large pot. Cook and stir over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer. Stir in the broth, water, and tomatoes, then bring to a boil.
Add the tortellini, and return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally.
Reduce heat, then add the spinach, basil, pepper, Italian seasoning, and pepper flakes.
Cook 2-3 minutes longer or until spinach is wilted. Serve with Parmesan cheese! Serves 4-6.
It really is so easy, comes together quickly, and is a perfect soup for a busy night or cozy weekend. I like to serve with crusty bread or rolls.
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Storage and Freezing
Store leftover soup in the refrigerator, in an airtight container for 3-4 days.
Freezing tortellini can be done, but it often will be mushy once thawed out. My suggestion is to take out any of the tortellini, and freeze the soup base only. When reheating, you can add in fresh tortellini. The tortellini you take out of the soup can be eaten on it’s own!
Rustic Italian Tortellini Soup
Ingredients
- 1 pound Jimmy Dean ground pork Italian sausage
- 6 garlic cloves minced
- 2 cans 14-1/2 ounces each reduced-sodium chicken broth
- 1-3/4 cups water
- 1 can 14-1/2 ounces diced tomatoes, undrained
- 1 package 9 ounces refrigerated cheese tortellini
- 1 package 6 ounces fresh baby spinach, coarsely chopped
- 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- 1 tsp. Italian seasoning more or less to taste
- Grated Parmesan cheese
Instructions
- Crumble sausage into a large pot. Cook and stir over medium heat until meat is no longer pink.
- Add garlic; cook 1 minute longer. Stir in the broth, water, and tomatoes, then bring to a boil.
- Add the tortellini, and return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally.
- Reduce heat, then add the spinach, basil, pepper, Italian seasoning, and pepper flakes.
- Cook 2-3 minutes longer or until spinach is wilted. Serve with Parmesan cheese! Serves 4-6.
*originally posted 2014