Sausage Tortellini Soup

A white bowl with Sausage Tortellini and Spinach soup in it, on a white background.

Sausage Tortellini Soup

The soup has become a family favorite. It's loaded with diced veggies, cheese tortellini, crumbled sausage, and lots of spinach. The flavor is amazing and it stores really well too!

Course Soup

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 601kcal

Author Whitney Wright

Ingredients

1 lb regular pork sausage
1 small yellow onion, diced, about 1 cup (or half a medium onion)
3 large carrots, peeled and diced
4 garlic cloves, minced
1/3 cup flour
7 cups low sodium chicken broth
24 oz refrigerated cheese tortellini*
1 tsp kosher salt
1 tablespoon Italian seasoning
1/2 tsp ground black pepper
6 oz fresh spinach, chopped
2 1/4 cups half and half

Instructions

In a medium/large size pot, add the sausage. Cook over medium heat until browned. Once sausage is cooked through, use a slotted spoon and transfer the meat to a paper towel lined plate.
Add the onion and carrots to the pan. Saute until the vegetables are tender, about 4-5 minutes. Add the minced garlic, stir frequently, cooking for 1 minute more. Whisk in the flour. Cook for 1 minute, whisking constantly. Slowly add the chicken stock. Whisk to combine. Bring the mixture to a boil. When it reaches a boil, reduce heat to low, and cover. Simmer for 5 minutes.
Add the cheese tortellini, salt, Italian seasoning, black pepper, spinach, cooked sausage, and half and half. Cook for 4-5 minutes or until the cheese tortellini is warm. Serve immediately.

Notes

*Costco sells refrigerated cheese tortellini. I always use one of those when make this meal.

Leftovers will be less soupy due to the tortellini soaking up the liquid. It's still so yummy! Just a heads up that it will be more like a pasta sauce than a soup. Eat as is (which I love!) or make it soupy again by adding more chicken stock, half and half, and a bit of Italian seasoning.

Recipe Source: adapted from Life Made Simple.

Nutrition