Italian Tortellini Soup

Italian Tortellini SoupFlorida doesn’t have much in the way of winter, but there are a few weeks when a nice, hearty soup makes a great dinner. This was fast to throw together and everyone ate it up. I adapted this from SparklePeople. You could use hot Italian Sausage for a spicier version.

Italian Tortellini Soup
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 6
  • 1 package Sweet Italian Turkey Sausage, casings removed
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 1 package cheese and meat tortellini
  • 1 package (9 oz) fresh baby spinach
  • 2 tsp minced fresh basil or ¾ tsp dried basil
  • ¼ tsp ground pepper
  • Shredded Parmesan cheese
  1. Crumble sausage into a Dutch oven over medium-high heat
  2. Add the onion.
  3. Cook stirring now and then until meat is no longer pink.
  4. Add garlic; cook and stir 2 minutes
  5. Add the broth and tomatoes.
  6. Bring to a boil.
  7. Stir in tortellini; return to a boil.
  8. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
  9. Add the spinach, basil, peppers.
  10. Cook 2-3 minutes longer or until spinach is wilted.
  11. Serve topped with Parmesan.

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