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Rustic Italian Tortellini Soup

This is my favorite tortellini soup recipe. It's one of those types of soup that are quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good. —Tracy Fasnacht, Irwin, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings (2 quarts)

Ingredients

  • 3/4 pound Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1-3/4 cups water
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese, optional

Directions

  • Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil.
  • Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender. Serve with cheese if desired.
    Freeze option: Place individual portions of cooled soup in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • Using baby spinach saves prep time because you don’t have to remove the tough stems of mature spinach. Some people prefer baby spinach’s tender texture in salads.
  • Check out all of our soup recipes for more great ideas.
  • Nutrition Facts
    1-1/3 cups: 203 calories, 8g fat (2g saturated fat), 40mg cholesterol, 878mg sodium, 18g carbohydrate (5g sugars, 3g fiber), 16g protein.

    Reviews

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    Average Rating:
    • Catherine
      Mar 29, 2020

      This was great. I used spicy Italian sausage and sausage tortellini loved it

    • pippacally
      Mar 12, 2020

      I make this soup often. serve it with rolls and a salad.

    • Ramona
      Dec 20, 2019

      Love this soup!

    • Gary
      Dec 1, 2019

      Excellent, hearty, and easy to make. I added a "dash" of red peppers as directed and it was enough that I will be a bit lighter on my dash next time, it doesn't take much to flavor the soup. Obviously, that is a matter of taste. Definitely one I will make again.

    • Patrick
      Nov 25, 2019

      Pure comfort food, purely perfection. I chose all fresh organic ingredients and used spicy chicken sausage. I seved this soup with some warm buttered Italian bread.

    • Mary
      Nov 24, 2019

      Wonderful Soup very tasty

    • patty
      Nov 20, 2019

      WE LOVE THIS SOUP I HAVE MADE THIS PLENTY OF TIMES

    • Sandy
      Nov 12, 2019

      Simple, easy and fabulous flavor!!! I made it per the recipe and wouldn't change a thing. It was hearty and flavorful - could not stop eating it! Shared with a friend - will put this in the favorites book!! Serving suggestion - good warm crusty bread with roasted garlic and a glass of red wine!!!!

    • Jody
      Oct 27, 2019

      Simple and quick and very tasty. I would use regular chicken broth instead of reduced sodium. It was good using the reduced sodium broth but just a little better after I added some salt.

    • mollie
      Oct 25, 2019

      Husband and I love this recipe. Easy to make!