by Diana Rattray
This tortellini soup is easy and makes a hearty everyday lunch or dinner. It’s an excellent choice for a busy weeknight meal.
The soup features Italian sausage, spinach, and tortellini. Aromatics, beef broth, tomatoes, and carrots add to the flavor and texture. A crusty loaf, biscuits, or focaccia would be wonderful with this soup, or serve it with seasoned croutons.
PrintTortellini Sausage Soup
Enjoy this tasty tortellini and sausage soup for lunch or weeknight supper. Italian sausage, spinach, and tomatoes flavor the soup.
- Prep Time: 12
- Cook Time: 55 minutes
- Total Time: 1 hour 7 minutes
- Yield: 8 servings 1x
- Category: Pasta, Italian Sausage
- Cuisine: Italian
Ingredients
Scale
- 1 package frozen spinach, about 10 ounces
- 1 pound mild or hot Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 to 4 cups beef stock, preferably low sodium or unsalted
- 1 large can (28 ounces) crushed Italian plum tomatoes
- 1 medium carrots, diced
- salt and pepper, to taste
- 1 package (20 ounces) cheese tortellini, fresh or frozen
Instructions
- Remove sausage from casing and brown in a Dutch oven or stockpot over medium heat, breaking it up as it cooks. Drain the sausage and discard excess fat. Add the onions and garlic to the sausage and cook for about 2 to 3 minutes longer.
- Meanwhile, thaw the frozen spinach in a colander under cool running water and then squeeze out as much moisture as possible.
- Add the spinach. beef stock, tomatoes, and carrots to the pot. Bring to a boil; reduce the heat to low and simmer for about 45 minutes to 1 hour, or until vegetables are tender.
- Add the tortellini and cook for the length of time indicated on package directions.
- Slow Cooker
- For the slow cooker, follow the first three steps and then transfer to the slow cooker and cook on low for 6 to 8 hours.
- Cook the tortellini following the package directions. Drain and add to the slow cooker about 10 minutes before the soup is done.
