WHAT’S FOR DINNER?

Italian Sausage and Spinach Tortellini Soup

/5
COOK TIME
30 min
TOTAL TIME
40 min plus simmer time
SERVINGS
4-6 servings

I happened upon this soup on Pinterest this Fall from Yellow Bliss Road. I was looking for something hearty, but easy. And I had a bunch of frozen spinach I wanted to use up. This soup is a big payoff (yummy) with minimal effort (everything in the pot and simmer). My kind of dinner.

I made this on Halloween when our families were all over and everyone loved and commented on how delicious it was, it was gone quickly. I also love throwing slices of thick french bread in the oven until crisp, sprinkle some parmesan on top and put it straight into the soup. Like a big parmesan crouton.

This soup is perfect for these cold, cold days. Tomato base, a bit of spice from the sausage, tortellini and the hearty spinach all come together to make this yummy, super yummy, soup. Give this a try and let me know what you think!

Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Italian Sausage and Spinach Tortellini

This soup is perfect for these cold, cold days. Tomato base, a bit of spice from the sausage, tortellini and the hearty spinach all come together to make this yummy, super yummy, soup.

Prep time: 10 min  |  Cook time: 30 min  |  Total: 40 min plus simmer time

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Ingredients

1 tablespoon vegetable oil

1 pound ground Italian Sausage

1/2 cup diced onion about 1/2 medium sized onion

1 tablespoon minced garlic

128 oz can crushed tomatoes

132. oz. box of vegetable or chicken broth

2 tablespoons chopped basil

1 teaspoon salt

1/2 teaspoon pepper

1 9- ounce package refrigerated tortellini

2 cups packed fresh spinach

Shredded/Grated parmesan for topping

Instructions

  1. Heat a large, heavy bottomed pot over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
  2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
  3. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
  4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender. Serve with shredded Parmesan.

Notes

Be sure not to add the pasta or spinach until shortly before serving or they will get mushy.

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