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  • Writer's pictureCheyenne

Sausage Tortellini Soup


1 tbsp oil

1 onion, finely chopped

6 cloves garlic, minced

1 lb Italian sausage

28 oz crushed tomatoes

4 cups chicken broth

1 tsp salt

½ tsp black pepper

½ tbsp dried basil

1 package cheese tortellini

2 cups fresh spinach


  1. To large pot, heat oil. Once hot add in onions and garlic. Sauté a few minutes until onions become translucent and raw garlic smell is gone

  2. Next, add in your Italian sausage and use a wood spoon or spatula to break it up in to chunks. Brown sausage until it is completely cooked

  3. Pour in the crushed tomatoes, chicken stock, salt, pepper, and basil. Bring it up to a boil, and then allow it to simmer for around 20 minutes. In that time your soup should thicken up a bit

  4. Now at the end, we’ll add in our tortellini. I grabbed mine straight from the freezer. No need to thaw it. Also add in your spinach. Let everything continue to simmer for another 10 minutes

  5. Check the consistency of your soup. We like ours to be a little thicker, but you can add another 1-2 cups of chicken broth to thin yours out if you like

  6. Served with warm, buttered French bread

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