Italian Sausage Tortellini Soup

Natalie Robinson

Italian Sausage Tortellini Soup

This Italian sausage tortellini soup recipe is loaded with flavorful sausage and cheesy pasta in an irresistible creamy tomato broth. It has very little prep time and can be on your table in just 40 minutes!

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

16 ounces Italian sausage see note
1/2 medium onion chopped finely
2 sticks celery chopped finely
2 tablespoons flour
3-4 cloves garlic minced
4 cups chicken broth
1 28 ounce can diced tomatoes with juices
1/4 teaspoon Italian seasoning
2 generous cups refrigerated cheese tortellini
1 cup heavy/whipping cream
2 cups packed fresh baby spinach optional
Salt & pepper to taste

Method

Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
Add the onion and celery to the pot and cook for 4-5 minutes.
Add the flour and garlic and cook for a minute, stirring constantly.
Slowly add the chicken broth and stir until the flour has completely dissolved.
Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in. Increase the heat to high and bring the soup to a gentle boil.
Once it's boiling, add the tortellini and reduce the heat so it's gently simmering. Cook for 5 minutes.
Stir in the cream and cook for another 5 minutes.
Stir in the spinach and season with salt & pepper to taste.

Notes

For the sausages, anything around the 16 ounce/1 pound ballpark is fine - it doesn't need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings.