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Rustic Tortellini Soup

Rustic Italian Tortellini Soup

5 from 1 vote
Kierste Wade | Old Salt Farm
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6


  • 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


  • 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.
Course :Soup, Soup/Stew
Cuisine :Soup
Keyword :Fall Recipes, Fall Soups, Soup, Soup Recipes, Winter Recipes
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