Italian Sausage Tortellini Soup

$- 1 pound Italian sausage (mild or spicy) - 1 medium onion, chopped - 3 garlic cloves, minced - 6 cups chicken or vegetable broth - 2 medium carrots, sliced - 2 stalks celery, chopped - 1 can (14.5 oz) diced tomatoes, with juice - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - 1 package (9 oz) refrigerated cheese tortellini - 2 cups baby spinach or kale, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Fresh grated Parmesan cheese (for serving) Each ingredient plays a key part in this soup. - Italian sausage gives the soup its rich flavor. You can choose mild or spicy based on your taste. - Onion and garlic add depth and aroma. They form the base of the soup. - Broth is the heart of the soup. It brings everything together and adds moisture. - Carrots and celery provide sweetness and crunch. They add texture and balance the flavors. - Diced tomatoes give a burst of acidity and brightness. They enhance the overall taste. - Herbs like oregano and basil bring freshness. They add a classic Italian flair to the soup. - Tortellini makes the dish hearty. It absorbs the flavors from the broth. - Spinach or kale adds color and nutrients. They make the soup feel lighter and healthier. - Parmesan cheese on top adds creaminess. It enhances the flavor when served hot. You can swap some ingredients based on your needs: - Sausage: Use ground turkey or chicken for a lighter option. - Broth: Vegetable broth works well for a vegetarian version. - Tortellini: Gluten-free tortellini is great for a gluten-free option. - Spinach/Kale: Swiss chard or arugula can replace spinach or kale. - Tomatoes: Fresh tomatoes can work instead of canned if you prefer. With these options, you can make this soup fit your tastes and needs. Enjoy making your Italian Sausage Tortellini Soup! Start by gathering all your ingredients. Chop the onion, slice the carrots, and chop the celery. Mince the garlic. Crumble the Italian sausage from its casing. Measure out the broth and tomato. This prep makes cooking smooth and easy. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for 3-4 minutes, until soft. 3. Stir in the minced garlic and cook for 1 minute. 4. Add the crumbled sausage to the pot. Cook for 5-7 minutes, until browned. 5. Stir in the sliced carrots and chopped celery. Cook for an additional 3 minutes. 6. Pour in the broth and diced tomatoes. Bring to a simmer. 7. Season with oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10 minutes. 8. Add the cheese tortellini and cook according to package instructions. About 3-5 minutes until they float. 9. Stir in the spinach or kale. Cook for 2 more minutes until wilted. 10. Taste the soup and adjust the seasoning if needed. Serve hot, topped with grated Parmesan cheese. Prep time takes about 15 minutes. Cooking time is around 20 minutes. The total time is 35 minutes. Make sure to keep an eye on the tortellini to avoid overcooking. Enjoy your delicious soup warm and fresh! When making Italian sausage tortellini soup, avoid overcooking the tortellini. Cook them just until they float. This keeps them soft and chewy. Another mistake is not seasoning enough. Taste the soup as you go. Adjust with salt and pepper. Don’t skip the garlic; it adds a great flavor base. To boost flavor, sauté the onion and garlic in olive oil until they are golden. This adds depth. You can also use homemade broth for rich taste. Adding fresh herbs at the end, like basil or parsley, brightens the soup. For a kick, toss in a bit more red pepper flakes. You can make this soup a day ahead. Let it cool and store in the fridge. The flavors deepen overnight. When reheating, do it slowly on the stove. If it thickens too much, add a splash of broth. Avoid microwaving, as it can change the texture of the tortellini. {{image_2}} You can make this soup vegetarian or vegan easily. To start, swap the Italian sausage for plant-based sausage or mushrooms. Both add great flavor. Use vegetable broth instead of chicken broth for the base. For a creamy touch, try adding coconut milk or cashew cream. You can also add extra veggies like zucchini or bell peppers for more texture. This way, you still enjoy a hearty soup without meat. If you need a gluten-free option, choose gluten-free tortellini. Many brands offer tasty alternatives made from rice or chickpeas. Always check the labels to be sure. You can also make your own tortellini with gluten-free flour. Just like the regular version, this soup will still be comforting and filling without gluten. This soup varies by region in Italy. In some areas, people add beans like cannellini for extra protein and fiber. Others might toss in different greens, like escarole or Swiss chard, for a unique flavor. In northern Italy, you might find a creamier version with a splash of cream or milk. Each twist gives the soup a new character, so feel free to explore! After enjoying your soup, let it cool. Pour the leftover soup into airtight containers. Make sure to leave some space at the top. This space helps the soup expand when frozen. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. To freeze the soup, use freezer-safe containers or bags. Label them with the date. The soup can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. You can also use the microwave for quick thawing. Once thawed, reheat on the stove over low heat. Stir often until it is hot throughout. When stored properly in the fridge, the soup is safe to eat for three days. If frozen, it is best to eat it within three months for the best taste. After this time, the flavor may fade. Always check for any off smells or changes in color before eating. If anything seems off, it’s best to throw it away. Yes, you can use frozen tortellini. It works just as well. Just add it when you simmer the soup. Frozen tortellini usually takes a bit longer to cook. Check the package for the time. They will float when they are done. You can add cooked chicken, white beans, or even chickpeas. These ingredients mix well with the flavors. If you want more meat, try adding diced ham or cooked bacon. Each option adds tasty protein and makes the soup heartier. To thicken the soup, you can add some cornstarch mixed with water. About one tablespoon of cornstarch works well. Stir it in while the soup simmers. Another option is to let the soup cook longer to reduce the broth. You can also mash some of the beans or veggies to create a thicker texture. This blog post covered the key ingredients for making a great soup. I explained each ingredient's role and offered useful substitutions. The step-by-step guide made cooking easy, while tips helped avoid common mistakes. I shared ways to enhance flavor and options for different diets. Lastly, I covered how to store leftovers and answered frequently asked questions. With these tips and tricks, you can cook a delicious and satisfying soup every time. Enjoy your next bowl!$

Warm up your dinner routine with this Hearty Italian Sausage Tortellini Soup recipe! Packed with flavorful ingredients like Italian sausage, fresh vegetables, and cheesy tortellini, it’s a wholesome meal that delights. Perfect for a cozy night in, this soup is quick to make and ready in just 35 minutes. Click through to explore the full recipe and bring a taste of Italy to your table tonight!

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Ingredients

1 pound Italian sausage (mild or spicy, depending on preference)

1 medium onion, chopped

3 garlic cloves, minced

6 cups chicken or vegetable broth

2 medium carrots, sliced

2 stalks celery, chopped

1 can (14.5 oz) diced tomatoes, with juice

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional for extra heat)

1 package (9 oz) refrigerated cheese tortellini

2 cups baby spinach or kale, chopped

Salt and pepper to taste

2 tablespoons olive oil

Fresh grated Parmesan cheese (for serving)

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until soft and translucent.

Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.

Remove the casing from the Italian sausage and crumble it into the pot. Cook for about 5-7 minutes until browned, breaking it up with a wooden spoon as it cooks.

Stir in the sliced carrots and chopped celery, allowing them to cook for another 3 minutes.

Pour in the chicken or vegetable broth, diced tomatoes (with their juice), and bring the mixture to a simmer.

Season with dried oregano, basil, red pepper flakes (if using), and salt and pepper. Simmer for about 10 minutes to blend the flavors.

Add the cheese tortellini to the pot and cook according to package instructions, usually about 3-5 minutes, until they float to the surface.

Stir in the spinach or kale and cook for another 2 minutes, until wilted.

Taste and adjust seasoning if necessary. Serve hot, garnished with freshly grated Parmesan cheese.

Prep Time: 15 mins | Total Time: 35 mins | Servings: 6

- Presentation Tips: Serve the soup in deep bowls, and sprinkle with extra Parmesan cheese and a drizzle of olive oil for added flavor. Consider adding a sprig of fresh basil on top for color.