Sausage Tortellini Soup
A quick and easy dinner made with frozen cheese tortellini and Italian sausage! Lots of great flavors in this recipe and it’s ready in 30 minutes or less.
There are a few soups that I find myself making over and over again, simply because it’s fun to eat soup and because they are so easy.
Sausage Tortellini Soup is the newest member of that club, and even though it’s only 7 ingredients (not counting oil and s&p), every single one of them adds flavor.
Start by browning some sausages. You can use traditional Italian sausage, chicken sausage, or even Bratwurst. Use some of that grease to cook onion and garlic, then stir in chicken broth and a bay leaf.
Slice the sausage and add it back to the pot along with a bag of cheese tortellini. Simmer until everything is heated through, then stir in some spinach.
Voila! Dinner is hearty, delicious, and most importantly, done.
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Sausage Tortellini Soup
A quick and easy dinner made with frozen cheese tortellini and Italian sausage! Lots of great flavors in this recipe and it's ready in 30 minutes or less.
- 1 tablespoon olive oil
- 1 pound Italian sausage hot or sweet
- 1 onion finely chopped
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 bay leaf
- 1 (9-ounce) package dried cheese tortellini
- 3 cups (3 ounces) baby spinach
- salt and freshly ground black pepper
In a Dutch Oven, heat the olive oil over medium high heat until it just smokes. Add sausages and cook until browned allover, about 10 minutes. Transfer the sausages to a paper towel lined plate, drain all but approximately 1 tablespoon of fat.
Add the onion to the pot and cook until softened over medium heat, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add the broth and the bay leaf, scraping the bottom of the pot to pull up any browned bits. Bring to a boil.
Slice the sausage into 1/2 inch slices, and add to the pot. Add the tortellini and simmer until pasta is tender, about 10 to 12 minutes. Add in the spinach and cook until wilted, about 1 minute. Discard the bay leaf and season with salt and freshly ground black pepper to taste. Serve.
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