Sausage Tortellini Soup
This easy Sausage Tortellini Soup is a cozy one-pot meal that comes together quickly, making it ideal for busy weeknights. It’s a complete, satisfying dinner that the whole family will love.
Ingredients
- 8 ounces sweet chicken Italian Sausage (or pork sausage, I like Premio, removed from casing)
- 1 stalk celery (chopped)
- 1/2 small onion (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 32 ounce container unsalted chicken bone broth (such as Pacific)
- 1 1/2 cups water
- 1 small Parmigiano Reggiano Rind (optional)
- 1/2 tablespoon Chicken Better than Bouillon (*)
- 1/4 teaspoon fresh black pepper
- 9 ounces three cheese tortellini (Buitoni)
- 1 cups baby spinach
- Parmigiano Reggiano (grated for serving (optional))
Instructions
- Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften.
- Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil.
- When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft.
- Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.
- Stir to combine then serve with freshly grated Parmigiano Reggiano (if using)!
Notes
*If you use chicken broth with salt, omit the the Better Than Bouillon.
I found the soup needed 1/2 tablespoon of Better Than Bouillon, but if you want to lower the sodium you can omit it.
Nutrition
Serving: 1-3/4 generous cups, Calories: 372kcal, Carbohydrates: 34.5g, Protein: 29g, Fat: 13.5g, Saturated Fat: 4g, Cholesterol: 88mg, Sodium: 990mg, Fiber: 3g, Sugar: 5.5g
- WW Points: 9