Description
What makes this soup truly irresistible is its perfect balance of convenience and flavor. The beauty lies in how the spicy sausage infuses every spoonful with warmth, while the tortellini adds that satisfying bite that makes this more than just a soup – it’s a complete, soul-warming meal.
Ingredients
Base Ingredients:
- 1 pound Italian sausage (sweet or spicy, based on preference)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 32 ounces chicken broth (low-sodium preferred)
- 14.5-ounce can diced tomatoes, with juice
- 9-ounce package fresh or frozen cheese tortellini
Seasonings & Aromatics:
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Fresh Finishing Touches:
- 2 cups fresh baby spinach
- 1/2 cup heavy cream (optional, for creamier texture)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
- Additional Parmesan for serving
Smart Substitutions: For a lighter version, use turkey sausage and substitute half-and-half for heavy cream. Gluten-free tortellini works beautifully, and vegetarians can swap sausage for mushrooms and use vegetable broth. If you can’t find fresh tortellini, dried works perfectly – just add a few extra minutes to the cooking time.
Instructions
Remove the sausage from its casings and add to a large Dutch oven or heavy-bottomed pot over medium-high heat. Break it apart with a wooden spoon as it cooks, creating bite-sized pieces. Cook for 5-6 minutes until beautifully browned and no pink remains. The key here is getting a good sear on the meat – this creates the flavor foundation for your entire soup. Don’t rush this step; let those delicious brown bits develop on the bottom of the pot.
Add the diced onion to the pot with the sausage and cook for 3-4 minutes until it starts to soften and become translucent. The onion will pick up all those lovely browned bits from the sausage. Add the minced garlic and cook for another 30 seconds until fragrant – your kitchen should smell absolutely amazing at this point.
Toss in the carrots, celery, and red bell pepper. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. This step adds layers of flavor and creates a more complex, satisfying soup. The vegetables should still have a slight bite to them – they’ll continue cooking in the broth.
Pour in the chicken broth and diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot – those bits are pure flavor gold. Add the Italian seasoning, oregano, bay leaves, and red pepper flakes if using. Season with salt and pepper to taste, keeping in mind that the Parmesan added later will contribute saltiness too.
Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer. Add the tortellini and cook according to package directions, typically 7-9 minutes for fresh and 10-12 minutes for frozen. The tortellini should be tender and float to the surface when done. Taste and adjust seasoning as needed.
Remove the bay leaves and stir in the fresh spinach – it will wilt almost immediately, adding beautiful color and nutrition. If using heavy cream, stir it in now for a luxuriously creamy texture. Finally, fold in half of the Parmesan cheese and fresh basil, reserving the rest for garnish.
Nutrition
- Calories: 420