Tortellini Soup with Italian Sausage & Spinach #easyrecipe #soup

Tortellini Soup with Italian Sausage & Spinach #easyrecipe #soup

Tortellini Soup with Italian Sausage and Spinach is Tomato Soup taken up an entire bundle of indents with hot Italian Sausage, Spinach and Tortellini. Completed off with a firm, gooey crostini, This is unquestionably not your regular canned assortment soup, and it's an incredible one pot feast that is ideal for a virus winter night!

I have dependably been a devotee of tomato soup. I cherish the smoothness, the rich tomato flavor and splendor of the tomatoes. So envision my pleasure when I joined those flavors I adore with fiery Italian Sausage, Spinach and Cheesy Tortellini!

Also try our recipe Creamy Spinach Artichoke Soup

Tortellini Soup with Italian Sausage & Spinach #easyrecipe #soup

Tortellini Soup with Italian Sausage & Spinach is Delicious comfort food perfect for those cold evenings. Easy enough for a weeknight meal.


  • 1 tablespoon vegetable oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced onion about 1/2 medium sized onion
  • 1 tablespoon minced garlic
  • 1-28 oz can crushed tomatoes
  • 1-32. oz. box of vegetable broth chicken works too
  • 2 tablespoons fresh chopped basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 9- ounce package refrigerated tortellini
  • 2 cups packed fresh spinach


  • 1 Baguette
  • Butter
  • Fresh Grated Parmesan Cheese

  1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
  2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
  3. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  5. Serve with shredded Parmesan.
  1. Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

For a creamier soup, add a half cup of Greek yogurt or sour cream.

Read more our recipe Chicken Zucchini Enchiladas

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