Easy Tortellini Soup Recipe

Ingredients

• 1 tablespoon Olive Oil (for sautéing the sausage)
• 1 pound Italian Sausage (remove from casings and crumble; any pork, chicken, beef or mixed Italian sausage works)
• 3 cloves Garlic (peeled and minced)
• 1 medium Onion (half chopped for the soup, half saved for later use)
• 4 cups Chicken Stock (low‑sodium preferred)
• 14 ounce can Diced Tomatoes (canned diced tomatoes, with juice)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 9 ounce Cheese Tortellini (cheese‑filled, fresh or refrigerated)
• 2 cups Fresh Baby Spinach (washed and trimmed)
• 2 tablespoons Fresh Basil (chopped)
• 2 tablespoons Parmesan Cheese (shredded, for garnish)

Instructions

1. Heat Oil

   Add 1 tablespoon of olive oil to the Dutch oven and heat over medium‑high until it shimmers.

   Time: PT2M

   Temperature: medium‑high

2. Brown the Sausage

   Add the 1 lb of Italian sausage, breaking it out of its casing. Use a wooden spoon to crumble and stir constantly for about 5 minutes until fully browned and cooked through.

   Time: PT5M

   Temperature: medium‑high

3. Prep Garlic and Onion

   While the sausage browns, smash 3 garlic cloves, peel and mince them. Chop half of a medium onion; set the other half aside for later use.

   Time: PT5M

4. Sauté Aromatics

   Add the chopped onion and minced garlic to the pot. Cook, stirring occasionally, for about 5 minutes until the onion is translucent and the garlic is fragrant.

   Time: PT5M

   Temperature: medium

5. Add Liquids and Seasoning

   Stir in 4 cups chicken stock, the 14‑oz can of diced tomatoes (with juice), 1 tsp salt, and 0.5 tsp black pepper. Increase heat to bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: medium‑high

6. Simmer the Soup

   Once boiling, reduce heat to medium and let the soup simmer uncovered for 15 minutes, stirring occasionally.

   Time: PT15M

   Temperature: medium

7. Cook Tortellini

   Increase heat to medium‑high and add 9 oz cheese tortellini. Cook according to package directions, about 4–5 minutes, stirring occasionally so the pasta stays submerged.

   Time: PT5M

   Temperature: medium‑high

8. Add Spinach and Basil

   Stir in 2 cups fresh baby spinach and 2 tbsp chopped basil. Cook for 1 minute until the spinach wilts.

   Time: PT1M

   Temperature: medium

9. Season to Taste

   Taste the soup and adjust seasoning with additional salt, a squeeze of lemon juice, or a dash of Tabasco if desired.

   Time: PT1M

10. Serve

    Remove the pot from heat. Ladle soup into bowls and garnish each serving with shredded Parmesan cheese.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

35g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Italian Sausage: chorizo, kielbasa, any seasoned sausage
• Instead of Garlic: garlic powder (1/8 tsp)
• Instead of Onion: shallot
• Instead of Chicken Stock: vegetable stock, water + bouillon cube
• Instead of Diced Tomatoes: crushed tomatoes, fresh diced tomatoes
• Instead of Cheese Tortellini: meat tortellini, ravioli
• Instead of Fresh Baby Spinach: kale, arugula
• Instead of Fresh Basil: dried basil (1 tsp)
• Instead of Parmesan Cheese: Pecorino Romano, pre‑grated Parmesan

Equipment Needed

• Dutch Oven
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Ladle (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Heat oil until shimmering
• Brown the sausage completely
• Sauté onion and garlic until softened
• Bring soup to a rolling boil
• Cook tortellini to al dente

Chef Tips from the Video

• Use high‑quality Italian sausage with plenty of herbs for maximum flavor.
• Fresh basil added at the end preserves its bright aroma; avoid cooking it too long.
• A drizzle of extra‑virgin olive oil just before serving adds a silky finish.
• For extra richness, stir in a tablespoon of heavy cream right before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3‑4 days.

Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months. Defrost in refrigerator before reheating.

Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.

Make-Ahead Tips

• Prepare the soup base (stock, tomatoes, sausage) a day ahead and refrigerate; add tortellini and spinach just before serving.
• If freezing, keep the tortellini separate and add it after reheating to prevent it from becoming mushy.

Frequently Asked Questions