why make this recipe
Sausage Tortellini Soup with Spinach is a delicious and hearty meal that warms you up on a chilly day. It combines the flavors of Italian sausage with cheesy tortellini and fresh spinach, making it both tasty and nutritious. This soup is easy to prepare, which makes it perfect for busy weeknights. Plus, it offers comfort in every bowl, ensuring every bite is satisfying and fulfilling.
how to make Sausage Tortellini Soup with Spinach
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 pound Italian sausage, sliced
- 2 sweet potatoes, diced
- 6 cups chicken or vegetable broth
- 1 package (about 9 ounces) three-cheese tortellini
- 3 cups fresh spinach
- 1 cup cream
- Salt and pepper to taste
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.
- Next, add the sliced Italian sausage and cook for about 5-7 minutes, stirring occasionally until browned.
- Toss in the diced sweet potatoes and stir, cooking for another 3-4 minutes.
- Carefully add the broth to the pot and bring to a boil. Then reduce the heat to let it simmer for about 10 minutes, until the sweet potatoes are tender.
- Add the tortellini and spinach, cooking for another 5-7 minutes until the tortellini is tender and the spinach is wilted.
- Take the soup off the heat and swirl in the cream. Season with salt and pepper to taste.
- Ladle into bowls and enjoy! You can top with extra cheese or fresh parsley if desired.
how to serve Sausage Tortellini Soup with Spinach
Serve the soup hot in bowls. It goes well with crusty bread or a side salad. For an added touch, sprinkle some grated Parmesan cheese or freshly chopped parsley on top before serving for extra flavor.
how to store Sausage Tortellini Soup with Spinach
If you have leftover soup, let it cool completely before storing it. Place it in an airtight container and store it in the refrigerator for up to three days. You can also freeze the soup for up to three months. Just make sure to leave some space in the container, as the soup will expand when frozen.
tips to make Sausage Tortellini Soup with Spinach
- You can use any type of Italian sausage that you prefer, including spicy or mild.
- For a lighter version, substitute the cream with half-and-half or skip the cream entirely.
- Adding more vegetables, like carrots or zucchini, can boost the nutrients and flavors of the soup.
- If you want a thicker soup, let it simmer a bit longer to reduce the broth.
variation
If you want to switch things up, you can use different types of pasta instead of tortellini. Or, try using ground sausage instead of sliced for a different texture. To make a vegetarian version, simply replace the sausage with a plant-based alternative and use vegetable broth.
FAQs
1. Can I use frozen tortellini?
Yes, you can use frozen tortellini! Just add it to the soup for the last few minutes of cooking, as it will cook quickly.
2. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator. The flavors will even improve overnight.
3. How do I reheat leftover soup?
To reheat, simply place the soup in a pot over medium heat until warmed through. You can also microwave it in a bowl, stirring occasionally until hot.
Sausage Tortellini Soup with Spinach
A delicious and hearty soup combining Italian sausage, cheesy tortellini, and fresh spinach, perfect for chilly days and busy weeknights.
For the soup base
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 1 pound Italian sausage, sliced
- 2 medium sweet potatoes, diced
- 6 cups chicken or vegetable broth
For the finishing touches
- 1 package three-cheese tortellini (about 9 ounces)
- 3 cups fresh spinach (Washed)
- 1 cup cream
- to taste Salt and pepper
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until translucent and fragrant, about 3-4 minutes.
- Next, add the sliced Italian sausage and cook for about 5-7 minutes, stirring occasionally until browned.
- Toss in the diced sweet potatoes and stir, cooking for another 3-4 minutes.
- Carefully add the broth to the pot and bring to a boil. Reduce the heat and let it simmer for about 10 minutes, until the sweet potatoes are tender.
- Add the tortellini and spinach, cooking for another 5-7 minutes until the tortellini is tender and the spinach is wilted.
- Take the soup off the heat and swirl in the cream. Season with salt and pepper to taste.
Serving
- Ladle into bowls and enjoy! Serve hot with crusty bread or a side salad. For extra flavor, top with grated Parmesan cheese or freshly chopped parsley.
For a lighter version, substitute the cream with half-and-half or skip the cream entirely. You can use any type of Italian sausage you prefer, including spicy or mild. Adding more vegetables, like carrots or zucchini, can boost the nutrients and flavors of the soup. If you want a thicker soup, let it simmer longer to reduce the broth.
