Tortellini Soup with Italian Sausage and Spinach
This Tortellini Soup is a warm and comforting soup that combines the rich flavors of Italian sausage, tender tortellini, vibrant spinach, and succulent tomatoes.
Ingredients
- 2 tbsp olive oil
- 1 pound (450g) Italian sausage , casings removed
- 1 medium onion , chopped
- 6 garlic cloves , minced
- 1 carrot , diced
- 2 celery sticks , chopped
- 2 cans (28oz - 800g) crushed tomatoes
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp (5g) salt
- 1/4 tsp (1g) black pepper
- 4 cups (1liter) vegetable stock
- 9 oz (250g) tortellini , filled with cheese, ham or spinach (your choice)
- 1 cup (240g) cream
- 2 cups (40g) fresh baby spinach
For Garlic Cheese Toasts
- 1 baguette
- 1 cup (100g) cheddar cheese , grated
- dried oregano
- garlic powder
- salt and pepper
- olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened.
- Add the Italian sausage and cook until no longer pink, for about 4-5 minutes. Crumble the meat while cooking.
- Add the carrot, celery and garlic and cook for 5 minutes more, stirring from time to time.
- Stir in the thyme, basil and oregano.
- Add the vegetable stock, crushed tomatoes, salt and pepper and stir. Bring to a boil then reduce heat to low. Cover and simmer for 15-20 minutes until the vegetables are tender.
- Add the cheese tortellini and cream. Cook for 7-10 minutes more minutes or until the tortellini are tender.
- Add the spinach, give them a stir and turn off the heat.
- Serve immediately with Parmesan shavings, fresh basil and garlic cheese toasts.
How to prepare the garlic cheese toasts.
- Cut the baguette into slices and place the slices on a parchment paper lined baking sheet.
- Drizzle or spray each slice with olive oil. Spread grated cheese on top. Season with garlic powder and dried oregano. Sprinkle salt and pepper.
- Bake at 400F (200C) oven for 5-7 minutes or until the cheese is melted.
Video
Notes
Tips for Making in Advance:
- Refrigeration: After preparing the soup base, let it cool to room temperature before refrigerating. Store in an airtight container for up to 24 hours. Add the tortellini, cream and spinach when ready to serve.
- Freezing: If you plan to keep it longer, consider freezing the soup without the tortellini, spinach and cream. Thaw in the refrigerator and add the tortellini, spinach and cream when ready to serve.
Nutrition
Serving: 1 serving out of 6Calories: 666kcalCarbohydrates: 55.2gProtein: 29.3gFat: 38.8gSaturated Fat: 14.3gCholesterol: 109mgSodium: 1425mgPotassium: 1836mgFiber: 8.7gSugar: 24.1gCalcium: 195mgIron: 7mg