Easy Chicken Sausage Tortellini Pasta Soup Recipe Will Be On Repeat Soups Dinner Lunch Chicken Recipes

I've made this tortellini sausage soup recipe twice this week. Everyone loved this quick and easy pasta soup recipe! This savory soup recipe is wonderful because you can change the type of the sausage, tortellini and vegetables to make the soup different every time you cook it.

You don't need too many ingredients to make this hearty tortellini soup recipe. Here is your shopping list: olive oil, chicken sausage, a fennel bulb, garlic, chicken broth, fresh or frozen tortellini, chopped vegetables and grated Parmesan cheese for serving.

Serve this warming, comforting soup for dinner or for lunch. Add some warm bread on the side and you are in business!

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Cuisine: American
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 3 tablespoons extra-virgin olive oil
• 12 - 16 ounces chicken sausage, any flavor, cut into 1/2-inch pieces
• 1 large fennel bulb, coarsely chopped, fronds finely chopped
• 4 garlic cloves, chopped
• 2 quarts (8 cups) chicken broth
• 10 ounces fresh or frozen cheese, spinach or mushroom tortellini
• 2 cups chopped vegetables (snap peas or snow peas, green beans, asparagus, kale, spinach or frozen peas, etc.)
• grated Parmesan cheese, for serving (optional) 

Helpful Products

• Soup Pot
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Grater

Recipe Notes

• You can use precooked sausage, but if using raw sausage, make sure to cook it through in the first step.

• The fennel fronds are the leafy tops of fennel.

• Store the soup in the fridge in an airtight container for up to three days.

Here's how to make it: 

1. Add sausage to a large soup pot or Dutch oven on medium-high. Cook for about 7 to 9 minutes, or until sausage is cooked through and brown.
2. Add chopped fennel bulb (not fronds), garlic and a good pinch of salt and pepper. Sauté for another 6 to 7 minutes, or until the fennel is soft, scraping the bottom of the pan a few times along the way.
3. Add the chicken broth and bring to a rolling boil. Reduce the heat and simmer for about 5 minutes. Taste the broth and add more salt and pepper if needed.
4. Add the tortellini and vegetables and cook for 3 to 5 minutes or until tortellini is cooked. If using frozen tortellini add that first and then add the vegetables when there are 3 minutes remaining of the cook time.
5. Serve with a sprinkle of the fennel fronds and a touch of Parmesan.

Nutrition Facts Per Serving

Calories: 214

Total Fat: 10.4g

Saturated Fat: 1.4

Cholesterol: 16mg

Sodium: 251mg

Total Carbohydrate: 22.2g

Dietary Fiber: 1.7g

Total Sugars: 0.5g

Protein: 8.9g

Vitamin D: 0mcg

Calcium: 24mg

Iron: 1mg

Potassium: 145mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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