Sausage and Tortellini Soup with Spinach

I have been feeling under the weather these last few days and soups, as always, have been making me feel better. Aside from making my favorite,  Tinolang Manok (Chicken in Papaya Soup), I also made this sausage and pasta soup. It is a nice change from the usual type of soup that I would normally make. It simply consists of slices of sausages, cheese tortellini and spinach. This delicious soup does not only warm my body but also my spirit.

Cooking Tips for Perfect Soup

To make this sausage and tortellini soup even better, consider browning the sausage before adding it to the pot. This step enhances the flavor by creating a nice crust on the sausage, giving the soup a deeper taste. If you have time, let the onions and garlic sauté for a few minutes before adding in the broth. This brings out their natural sweetness and adds an aromatic base to your soup. When cooking the tortellini, follow the package instructions carefully. Overcooking can lead to mushy pasta, which can ruin the texture of your soup. Lastly, if you like a little heat, sprinkle in some red pepper flakes while the soup simmers. This adds a nice kick without overpowering the other flavors.

Ingredient Notes

Choosing the right sausage can make a huge difference in your soup. Italian sausage, whether sweet or spicy, works great here. If you prefer a lighter option, chicken sausage is a fantastic substitute. For the tortellini, fresh or frozen will both do the trick. Fresh tortellini cooks quickly and adds a delightful texture, while frozen is convenient and just as tasty. Spinach is the go-to green for this recipe, but feel free to swap it out with kale or Swiss chard if you have those on hand. Just keep in mind that tougher greens may require a longer cooking time to soften. If you’re feeling adventurous, add in some chopped carrots or bell peppers for extra nutrition and color.

Serving Suggestions

This soup is hearty enough to stand on its own, but pairing it with a side can elevate your meal. A slice of crusty bread or a warm baguette is perfect for dipping and soaking up all that delicious broth. If you want to keep it light, a simple side salad with a tangy vinaigrette complements the flavors nicely. You can also sprinkle some grated Parmesan cheese on top of each bowl for an added layer of flavor. For a bit of freshness, a squeeze of lemon juice just before serving can brighten everything up. If you have any leftovers, consider serving them over a bed of greens for a quick lunch the next day.

Frequently Asked Questions

What can I use instead of Italian sausage?

If you’re looking for a substitute, chicken sausage works really well and keeps things lighter. You can also try using turkey sausage or even plant-based sausage if you want a vegetarian option.

How should I store leftovers of this soup?

Let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for about 3 to 4 days, or you can freeze it for up to 3 months.

Can I make this soup ahead of time?

Yes, making this soup ahead of time is a great idea! Just keep the tortellini separate until you’re ready to serve, as it can get mushy if it sits in the soup for too long.

What can I serve with this soup?

This soup pairs perfectly with a nice crusty bread or a side salad for a complete meal. Grated Parmesan on top adds a lovely finish, too!

What are common mistakes when making this soup?

One common mistake is overcooking the tortellini, which can turn it mushy. Also, skipping the browning step for the sausage can mean missing out on that delicious flavor boost.

Sausage and Tortellini Soup with Spinach

Liza A

Savor the warmth of this hearty sausage and tortellini soup, packed with tender pasta and fresh spinach in a savory broth that’s easy to whip up and utterly comforting.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Italian

Servings 4 -6 servings

Calories 350 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil
• 1 pound hot or mild Italian sausage 3 pieces
• 1 onion chopped
• 2 garlic cloves minced
• 6 cups chicken broth
• 1 bay leaf
• 1 9-ounce package cheese tortellini (dried or fresh)
• 3 ounces 3 cups baby spinach
• Salt and pepper

Instructions

 

• Heat 1 tablespoon oil in Dutch oven over medium high heat. Add sausages and cook, rolling occasionally, until browned all over, about 8-10 minutes. Transfer to paper towel-lined plate.
• Using the same pot (add more oil if needed),add onion and cook over medium heat until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in broth and bay leaf, scraping up any browned bits, and bring to boil.
• Slice sausage ½ inch thick and add to the pot. Stir in tortellini and simmer over medium heat until pasta is tender, 10-12 minutes. Stir in spinach and cook until just wilted, about 1 minute. Discard bay leaf. Season with salt and pepper to taste.
• Serve and enjoy!

Notes

Recipe source: America’s Test Kitchen: The Best Simple Recipes

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 60mgSodium: 800mgFiber: 3gSugar: 2g

Keyword comfort food, easy dinner, Sausage soup, spinach, tortellini

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