Rustic Italian Tortellini Soup


Rustic Italian Tortellini Soup

Prep Time 20 mins
Cook Time 20 mins
Course Soup
Cuisine Italian


  • 3/4 pound Italian turkey sausage links casings removed
  • 1 medium onion chopped
  • 6 garlic cloves minced
  • 15 oz reduced-sodium chicken broth
  • 1-3/4 cups water
  • 15 oz Diced tomatoes undrained
  • 9 oz Cheese tortellini
  • 6 oz Baby spinach coarsely chopped
  • 2-1/4 teaspoons fresh basil minced
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes
  • Shredded Parmesan cheese


  • 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.


Borrowed from: Taste of Home
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