Tortellini Tomato Soup with Italian Sausage

tortellini tomato soup with italian sausage

I was getting sad about the end of summer, but then I remembered soup. THIS soup, specifically. I’m a fan of tomato soup to begin with; I love the creaminess and richness of the tomatoes. But then add in spicy Italian sausage, cheesy tortellini, fresh spinach and basil, and you have everything you need. Plus this soup scores bonus points – it’s all cooked in one pot and easy to prepare. If you’re feeling especially indulgent, heat up some stovetop Parmesan crostini for dipping.

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Heat a large, heavy bottomed pan over medium heat. I like to use enameled cast iron when making soup. Saute the onions in some olive oil until they become translucent, about 3 minutes.

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Crumble in a pound of Italian chicken sausage and break up any large clumps. Italian Chicken Sausage combines the fennel, garlic and herbs of traditional Italian sausage with the added taste of red peppers and low fat, skinless chicken. It’s a win-win for me; I prefer the taste and it cuts the fat content in half. Go ahead and use pork Italian sausage if that’s your preference. Stir until the meat is no longer pink. Toss in the minced garlic and stir. Some of my favorite recipes start with this combination.

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Slowly pour in your favorite crushed tomatoes and vegetable broth and stir. Make sure to scrape up any brown bits sticking to the bottom of the pan.

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Add in your freshly chopped basil, red pepper, salt, and black pepper. Adjust these seasonings to your likeness. Add another 1/8 teaspoon of red pepper flakes if you like tomato soup on the spicy side. Stir everything together and bring to a boil. Reduce the heat to low, cover, and let simmer for 1 hour. The longer you let simmer, the deeper the flavor.

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Add in the tortellini and spinach the last ten minutes of cooking time, or until the pasta is tender. Be sure not to overcook the tortellini.

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I like making Parmesan crostini to dip with this soup. Slice a baguette and butter one side. Heat on a hot skillet until golden brown, flip, and top with freshly grated Parmesan. Transfer to a plate and cover loosely with foil if cheese has not completely melted. Top the soup with a hot crostini and let it soak up all that tomato goodness.

This recipe makes a good amount of soup, probably enough for 8. I like to transfer it to an airtight container and freeze. It keeps in the freezer for 2-3 months. Recipe adapted from Yellow Bliss Road.

Tortellini Tomato Soup with Italian Sausage
I'm a fan of tomato soup to begin with; I love the creaminess and richness of the tomatoes. But then add in spicy Italian sausage, cheesy tortellini, fresh spinach and basil, and you have everything you need.
Servings
8 people
Servings
8 people
Tortellini Tomato Soup with Italian Sausage
I'm a fan of tomato soup to begin with; I love the creaminess and richness of the tomatoes. But then add in spicy Italian sausage, cheesy tortellini, fresh spinach and basil, and you have everything you need.
Servings
8 people
Servings
8 people
Ingredients
  • 1 tbsp olive oil
  • 1 pound Italian chicken sausage ground
  • 3/4 cup onion diced
  • 3 cloves garlic minced
  • 1, 28 ounce can crushed tomatoes
  • 1, 32 ounce box vegetable broth
  • 2 tbsp basil freshly chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/8 tsp red pepper flakes
  • 1 package tortellini with cheese
  • 1 1/2 cups spinach fresh
  • 1 baguette
  • butter for spreading
  • Parmesan cheese freshly grated, for topping
Instructions
  1. Heat a large, heavy pan over medium heat. Heat olive oil and add in onion. Saute until onions are translucent.
  2. Crumble Italian chicken sausage with the onion. Break up and clumps and cook until sausage is no longer pink. Add in garlic and stir.
  3. Stir in crushed tomatoes, vegetable broth, basil, red pepper, salt and black pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 1 hour.
  4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
  5. For crostini, slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and cover loosely with foil if cheese has not completely melted. Serve over soup.

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