Italian Tortellini Soup
Well, it’s that time of year again. The kids are back in school, the leaves are starting to turn, and store shelves are filling up with Halloween candy. It all adds up to one thing – fall is here at last.
Fall weather is soup weather, so to get myself in the mood, I’ve been dusting off some of my favorite soup recipes. And when I ran across my classic Crockpot Sausage and Tortellini Stew, I thought, hey, wouldn’t this be even better with spinach in it?
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So I started tweaking and tinkering, and I came up with new version of this soup that’s just as easy, hearty, and flavorful as the original. And since tortellini cook fast, you don’t even need to haul out the Crockpot – it comes together in 20 minutes right on the stove. Nine minutes to cook your sausage with onion, garlic, and carrots; ten more to simmer the tortellini in broth until it’s tender; and just one minute to stir in the spinach and let it wilt. And presto – dinner, Italian style!
So if the start of a new school year has left you a little pressed for time, try whipping up this Italian Tortellini Soup the next time you’re in a hurry. It’s quick, satisfying, and perfect for a nippy fall evening.
Italian Tortellini Soup
1 lb bulk mild Italian sausage
1/2 cup onion, diced
2 large carrots, chopped
3 cloves garlic, minced
32 oz chicken broth
1 package (12 oz) refrigerated fresh cheese tortellini
2 cups fresh packed spinach
Salt and pepper to taste
Directions:
1. In 5-quart Dutch oven or large pot, cook sausage, onion, carrots and garlic over medium heat, for about 8 minutes, stirring, until sausage is thoroughly cooked. Drain off any access fat.
2. Stir in broth and heat to boiling over medium-high heat.
3. Next, add in your tortellini. Reduce heat to low and cook 10 to 12 minutes or until tortellini are tender.
4. Stir in spinach and cook 1 to 2 minutes more until spinach is wilted. Serve!
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Corey, Darryl, Big D & Little D
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Italian Tortellini Soup
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Ingredients
- 1 LB mild Italian sausage
- 1/2 cup onion diced
- 2 large carrots chopped
- 3 cloves garlic minced
- 32 oz chicken broth
- 1 package 12 oz refrigerated fresh cheese tortellini
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- In 5-quart Dutch oven or large pot, cook sausage, onion, carrots and garlic over medium heat, for about 8 minutes, stirring, until sausage is thoroughly cooked. Drain off any access fat.
- Stir in broth and heat to boiling over medium-high heat.
- Next, add in your tortellini. Reduce heat to low and cook 10 to 12 minutes or until tortellini are tender.
- Stir in spinach and cook 1 to 2 minutes more until spinach is wilted. Serve!
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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This recipe is great, however 32 oz of broth wasn’t enough. The tortellini soaked it all right up 🙁 I will definitely make again though.
How would it be made in a slow cooker?
Half of my family have trouble with creamy type soups. This recipe lets me stop with a perfect, delicious soup. I add the cream to bowls of us that love the creamy flavor. It’s a WIN WIN, and I only have to cook one meal. Yay for me.
That is a great idea Carol!
So yummy! Made this after mouth surgery.
Used sweet Italian sausage and a package of spinach. Probably could have used one more carrot.
Boiled my frozen tortellini separately for step 3 because I didn’t know if it would eat up all the broth.
*used Sweet Italian turkey sausage so it’s a little healthier
Thanks for this recipe!
This soup was delicious! I used chicken Italian sausage instead of pork. I’ll make it again.