One of my favorite recipes, this Tuscan tomato tortellini soup with Italian sausage is just incredible. A hearty meal served with cheese and spinach pasta.
I was totally inspired to try something like this for our next pasta dinner. For my recipe, I added some fresh Tuscan kale and spinach to the tomato tortellini soup with Italian sausage. I always try to get some healthy greens into each meal. I also toasted up some nice crunchy sourdough bread and dinner was ready in no time!
This tomato soup had me reminiscing about my enjoyable vacation in Italy way too long ago, eating my way through each city! The ripe San Marzano diced tomatoes, tender onions, garlic, red pepper flakes, and oregano make a beautiful fragrant soup with a hint of lingering heat.
Instead of cream, tangy plain Greek yogurt gives the soup the creaminess it needs without all of the extra fat while adding some protein. The savory Italian sausage is an excellent addition to the soup and makes the dish a little more hearty.
Not having the time to make fresh pasta, I bought some beautiful organic spinach and cheese tortellini from Pasta Prima (my favorite pasta company from Northern California). The mini pasta bites cooked up within minutes and were the perfect addition to the soup. Topped with freshly grated Parmesan cheese and chopped basil, we were ready to Mangia Mangia!
Fill a nice big bowl with this creamy tomato soup and tender spinach and ricotta cheese tortellini, it will leave you satisfied and asking for more! Not to mention is so simple to make, definitely something to fill that weekday dinner slot. If you’re looking for more Italian inspired dishes, try my recipe for hearty spaghetti and meatballs, or some delicious savory butternut squash soup.
What is the best way to use dried herbs in cooking?
If you have fresh herbs to add to your recipe, go for it! However, it’s nice to have some concentrated, flavorful herbs in your pantry. I always have dried thyme, basil, and oregano on hand as I make a lot of Italian soups and sauces. Try to buy dried herbs in small amounts and use them within a few months so they still give a flavorful punch. Before adding them to your dish, crush them in your palm by rubbing them gently with your finger to release the aromatic oils. Give them some time to rehydrate and infuse their flavor by adding them at the beginning or middle of cooking. Typically 1 teaspoon of dried herbs is equal to 1 tablespoon (3 teaspoons) of cut fresh herbs. (Source: Better Homes and Gardens)
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Tortellini Soup with Italian Sausage
- 2 tablespoons olive oil
- ¼ cup yellow onion, chopped, cut into ¼-inch dices
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 28 ounces tomatoes, can of diced San Marzano recommended
- 2 cups chicken stock, or broth
- ½ teaspoon kosher salt, more as needed
- ⅛ teaspoon black pepper, more as needed
- ¼ cup plain greek yogurt
- 12 ounces italian sausage, uncooked
- 9 ounces tortellini, (1 package) I use Pasta Prima Spinach and Cheese
- 2 cups tuscan kale, chopped, cut into ¼-inch strips
- 2 cups spinach
- 2 tablespoons basil, chopped
- ¼ cup parmesan cheese, grated
- In a large pot heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook until tender, frequently stirring for about 3 minutes. Stir in dried oregano and crushed red pepper flakes.
- Add the entire can of diced tomatoes and chicken stock. Bring soup to a boil, and then reduce to a simmer on low for 15 minutes.
- In a large frying pan, heat 1 tablespoon olive oil over medium heat. Separate the sausages into marble-sized pieces, removing them from the casings as you form each small ball, discard the casing. Add sausage to the frying pan, brown and cook, occasionally stirring until the meat is cooked all the way through, about 7 minutes. Turn off the heat and set aside.
- Once the soup is done simmering, use a hand immersion blender (or blender) to puree the soup until smooth. Stir in the Greek yogurt and whisk until combined. Add the salt and pepper, adjusting the seasoning as needed. Keep the soup at a simmer to stay warm.
- Bring a medium-sized pot with 4 quarts of water to a boil. Add the tortellini to the boiling water and stir immediately. Boil pasta gently for 4 to 6 minutes or until desired tenderness is achieved. Scoop the tortellini out of the water and strain.
- Add the chopped kale to the soup, stir and simmer for 4 minutes. Add the tortellini and sausage to the soup. Add the spinach to the soup and stir until the leaves have just wilted, about 2 minutes.
- Transfer soup to serving bowls and top with fresh chopped basil and grated Parmesan cheese.
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