Sausage Tortellini Soup

Sausage Tortellini Soup lazuli Farms

Here in our farmhouse kitchen, I LOVE a big bowl of soup!

I am a huge fan of soup and could probably eat soup every single day!  My family on the other hand, is much more picky about soup.

There's only a few soup recipes that they CHEER for when I say what's on the menu for supper.

THIS recipe is one of them!

The tortellini sausage soup combines flavourful sausage with cheese filled tortellini.  Use homemade broth to add lots of nutrition to your soup!

Best sausage for the soup?

A mild italian or hot italian, rosemary garlic, onion, or a bratwurst sausage would be a great choice for this recipe.

Sausage Tortellini Soup Recipe

Ingredients:

  • 12 to 16 ounces sausage – rosemary garlic or mild Italian or sausage of your choice
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 can diced tomatoes, 796 mL
  • 2 cans water
  • 2 cups bone broth
  • 2 tbsp Italian spice, or 2 tsp oregano, 1 tsp rosemary, 1 tsp basil, 1 tsp garlic powder, 1 tsp onion powder
  • 1 package cheese tortellini
  • 1 cup spinach, chopped or microgreens, optional

Instructions:

Preheat oven to 350 F. 

Using kitchen shears, cut raw sausage into bite size pieces into a large enamel Dutch oven. Add diced onions and peppers. Bake in oven for 25-35 minutes, stirring halfway through, until sausage is cooked through, and onions and peppers are softened.  You can alternatively cook the sausage, onions, and peppers on the stovetop (cook onions & peppers over medium heat until soft, then add sausage and cook until cooked through).

Move Dutch oven to stovetop. Add tomatoes, water, broth, and seasoning. Bring to a boil over medium high heat, then turn down to simmer. Simmer on low for 20-30 minutes. Add tortellini to soup. Turn up heat to medium high and cook until tortellini is soft, approximately 10 minutes.  For last 5 minutes add chopped spinach or microgreens.

Serve with crusty bread and fresh veggies. Enjoy!

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