Italian Tortellini Soup Recipe With Sausage & Greens Will Warm You Up by Jan Mostrom

We’ve had our first rounds of cold weather and head colds at our house. The first thing I want to do is make soup. So far I’ve made a few of my standards – lemon chicken ginger soup and tomato soup – and I have a new one to add into my rotation. This sausage tortellini soup recipe might sound heavy, but it’s actually not. The pasta soup is warm and comforting and can be made lighter by using poultry or vegan sausage.

To make this hearty comfort food recipe you will need Italian sausage, onion, garlic, dried basil, dried thyme, dried oregano and parsley flakes, crushed red pepper flakes (optional, for some heat), beef broth, tomato paste (read about the health benefits of tomato paste), a can of fire-roasted tomatoes, vegetable or chicken broth, refrigerated cheese tortellini, fresh arugula or spinach (read about the health benefits of leafy greens) and fresh herbs for garnishing.

Serve the Italian-inspired pasta soup for lunch or dinner with your favorite side dishes. We like homemade breadsticks and a fresh salad.

Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 1 pound Italian sausage (or your favorite sausage)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon each: dried basil, thyme, oregano and parsley
• 2 pinches crushed red pepper flakes (optional)
• 2 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 14.5 ounces (1 can) fire-roasted tomatoes
• 4 cups vegetable broth or low-sodium chicken broth
• 10 ounces refrigerated cheese tortellini
• 3 cups fresh arugula or spinach
• Parmesan cheese, grated
• freshy thyme and basil, for garnish (optional)

Recipe Notes

• You can use any sausage you like, ground or link. I used link chicken Italian sausage.

• If you don’t have all the herbs listed you can substitute 1 teaspoon Italian seasonings for any of the individual herbs (1 teaspoon Italian seasoning for 1 teaspoon basil, thyme, oregano or parsley).

• You can use other hearty greens, if desired.

• You can freeze this soup for up to three months. Thaw in the fridge and then reheat.

Here's how to make it: 

1. Heat a large stockpot or dutch oven on medium-high heat. Add the ground or sliced link sausage and brown. If you are using chicken or vegan sausage, add about 1 yablespoon olive oil to avoid sticking.
   
2. After about 2 to 3 minutes when the sausage is a bit brown add the chopped onion and cook until the onions are soft and translucent.
   
   
3. Reduce the heat to low and add the garlic, dried parsley, thyme, oregano, basil and crushed red pepper flakes. Stir for 1 minute.
   
4. Add the tomato paste, beef broth, chicken or vegetable broth and the can of tomatoes with the juices. Stir to combine. Turn the heat up to medium and bring the soup to a boil.
   
   
5. Once the soup reaches a slow boil, turn the heat to simmer and add the tortellini. Cook for 10 to 15 minutes so that the tortellini is cooked through. Make sure to stir the soup a few times to make sure the tortellini doesn’t stick to the bottom of your pan.
   
6. Turn the stove off and add the arugula or spinach and stir. Taste to see if salt, pepper or more crushed red pepper flakes are needed.
   
   
7. Serve the soup in bowls topped with the fresh Parmesan and fresh herbs, if desired.
   

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