Creamy Tortellini and Sausage Soup

For this soup, I dragged out my giant dutch oven and set about making this Chicken Sausage, Tomato, and Tortellini Soup. Every time I use my dutch oven I feel like a true medieval woman, throwing odds and ends in a giant cauldron, and boiling them together in the back of some filthy old tavern in Europe.

Okay, maybe my imagination gets the best of me sometimes, but there is something incredibly satisfying about making a big ol’ pot of soup. This one is filled with chicken sausage, tomatoes, onion, garlic, zucchini, and baby spinach. It tastes fresh and bright, but a touch of cream, Parmesan, and cheesy tortellini makes this hearty and filling enough to serve year round. If you’re making this long after the basil plants have surrendered, feel free to sub dried herbs and/or replace the fresh spinach with a bag of frozen spinach.

It could easily serve a crowd, but it’s also great for freezing.The key to freezing this soup is to omit the tortellini. On the first night we made this, I only added enough tortellini for our two bowls. When I reheat it, I just dump it back in my cauldron, bring the mixture to a boil, and add the remaining tortellini. This keeps the pasta from getting super soggy, and, let’s be real, nobody likes soggy pasta.

I hope you enjoy this cauldron of goodness as much as our family does!

Creamy Tortellini and Sausage Soup

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• Author: Courtney Rowland
• Total Time: 35 minutes
• Yield: Serves 6-8 1x
• Diet: Omnivore

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Description

Hearty and comforting, this creamy tomato soup with chicken sausage and tortellini is perfect for a chilly evening. A crowd-pleasing recipe thats easy to make.

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Ingredients

Units USM Scale 1x2x3x

• Olive oil
• 1 small yellow onion (chopped)
• 3 cloves garlic (minced)
• 6 chicken sausage links (I used a garlic and mozzarella variety, sliced)
• 4 cups (946 ml) chicken broth
• 1 (28 ounce) can (794 g can) diced tomatoes (undrained)
• 1 (14 ounce) can (397 g can) tomato sauce
• 1 large zucchini (sliced)
• 19 ounces (540 g) frozen tortellini
• 4 cups (473 g) baby spinach
• 1/2 cup (118 ml) heavy cream
• 1/2 cup (59 g) Parmesan cheese
• 1/4 cup (15 g) fresh basil (roughly chopped)
• 2 Tablespoons fresh parsley (roughly chopped)
• Salt and Pepper to taste
• Additional basil and Parmesan cheese for topping

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Instructions

1. Coat the bottom of a large Dutch oven with olive oil and heat over medium heat.
2. Add the onion and saute until softened, about 4 minutes.
3. Add the garlic and saute until fragrant.
4. Add the sliced chicken sausage and cook, stirring occasionally, until heated through.
5. Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil.
6. Add the zucchini and cook for 2 minutes, then add the frozen tortellini and cook for another 5 minutes, or until the tortellini is tender and heated through.
7. Remove the mixture from heat, and stir in the spinach until wilted.
8. Stir in the cream, Parmesan cheese, basil, and parsley.
9. Season to taste with salt and pepper if needed.
10. Serve warm with additional fresh basil and Parmesan cheese for topping, if desired.

Notes

• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you don’t have heavy cream, you can substitute with whole milk or half-and-half, but the soup will be slightly less creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 10
• Sodium: 700
• Fat: 25
• Saturated Fat: 15
• Unsaturated Fat: 8
• Carbohydrates: 50
• Fiber: 5
• Protein: 20
• Cholesterol: 80

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