Last updated on September 27th, 2017 at 05:44 pm
This one-pot Italian Tomato Tortellini Soup is easy to make, healthy and hearty. Italian sausage, spinach and cheese tortellini make this a great and quick meal for all to enjoy.
It’s Monday and it’s super cold! We were expecting snow this weekend but all we got were a few snow flakes and freezing temperatures. Needless to say, the plans for making snow angels were shattered and the snow gear stayed hung in the closet. I think the hubs was the most disappointed of all! My native Californian dude gets excited about extreme weather conditions!
Mondays are always crazy busy for me and having an easy meal to cook for the family is a must! A one-pot, quick, easy and kid friendly meal is like a dream!! Since it has been freezing cold, I am always in the mood for soup! Warm, comforting, hearty, delicious soup! My solution?
Italian Tomato Tortellini Soup
For this hearty soup, I used packaged cheese tortellini from the refrigerated section of the supermarket. I bet other tortellini flavors like spinach and cheese or cheese and artichoke would also be fantastic in this soup.
I also used mild Italian sausage. Feel free to use hot sausage if you prefer a spicier version. Chicken or turkey sausages are both great options as well. I also added a big bunch of fresh spinach leaves! They do wilt a bit with the heat so don’t be afraid to add the whole amount. To finish it all, I topped the soup with big shavings of Parmesan cheese and then shredded cheese and then more cheese (this is totally optional but oh so delicious!)
- Homemade chicken stock is flavorful and always the best option. Here’s my recipe for Basic Chicken Stock.
- For this particular recipe, I was out of homemade chicken stock and used store bought canned chicken broth instead. For this reason, I decided to add 1 teaspoon of chicken bouillon to the soup to accentuate the flavors. Even though I never used chicken bouillon in commercial kitchens (mostly because we always have real stocks available), I grew up seeing my grandma adding it to soups and stews. Sometimes, if I feel a particular food needs a little oomph I add a bit of the magic powder to it. Not often, but once in a while. I know some people will frown upon it, but honestly I don’t mind it if it is once in a blue moon.
- Here are a few of my favorite recipe soups:
Slow Cooker Enchilada Soup (only 10 minutes prep time)
Ginger and Turmeric Carrot Soup
Chicken Tortilla Soup
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- 1 pound Italian Sausage
- 1 teaspoon Italian seasoning
- 1 28-ounces can crushed tomatoes
- 5 ½ cups chicken stock or vegetable stock
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoons chopped basil
- 2 cups fresh spinach
- 1 9 ounces package of cheese tortellini
- Parmesan cheese for serving, optional
Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium high heat. Add the chopped onions, carrots, celery and garlic. Sautee stirring frequently, until the onions become translucent about 2-3 minutes.
Add the Italian sausage and cook stirring frequently (braking up any big chunks) until the sausage is no longer pink.
Add the crushed tomatoes and the chicken or vegetable stock. Bring to a boil. Season with salt and pepper.
Lower the heat to low and simmer, covered for 20 - 25 minutes.
Add the spinach and tortellini and cook for about 6-7 minutes. Adjust seasoning if needed. Serve immediately topped with Parmesan cheese (optional).
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