Description
Hearty Sausage Tortellini Soup with Italian sausage, vegetables, and cheesy tortellini in a creamy tomato broth. Perfect comfort food!
Ingredients
Scale
- 1 pound Italian sausage (sweet or hot, casings removed)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 6 cups chicken broth (low sodium)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes. Remove sausage with a slotted spoon and set aside.
- Add the diced onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Pour in the crushed tomatoes and tomato sauce. Stir, scraping up any browned bits from the bottom of the pot.
- Pour in the chicken broth. Add the dried oregano, dried basil, and red pepper flakes (if using). Stir well.
- Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes.
- Return the browned sausage to the pot. Stir to combine.
- Season with salt and pepper to taste.
- Add the cheese tortellini to the soup. Cook according to package directions, usually about 3-5 minutes, or until tender and floating.
- Stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the cream is fully incorporated.
- Taste and adjust seasoning as needed.
- Ladle into bowls. Garnish with chopped fresh parsley and extra grated Parmesan cheese. Serve immediately.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper for a spicier soup.
- Add more vegetables: Spinach, kale, zucchini, or bell peppers can be added along with the tortellini.
- Use different types of sausage: Sweet, mild, or hot Italian sausage, chicken sausage, or turkey sausage can be used.
- Make it vegetarian: Omit the sausage and use vegetable broth.
- Add a can of beans: Cannellini or kidney beans can be added for extra protein and fiber.
- Use different types of pasta: Penne, rotini, or ditalini can be used instead of tortellini.
- Slow Cooker Instructions: Brown sausage and sauté vegetables. Transfer to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add tortellini and heavy cream during the last 30 minutes.
- Make Ahead: Soup can be made ahead and stored in the refrigerator for up to 3 days. Add tortellini just before serving.
- Freezing: Soup can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop. Add tortellini just before serving.
- Serving Suggestions: Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes