Tortellini Soup With Spinach & Chicken Sausage

This Tortellini Soup With Spinach & Chicken Sausage is such a comforting dinner for soup season on chilly winter nights!  The creamy spiced broth has notes of tomato and onion, and the mixture of cheesy tortellini, spinach, and chicken sausage makes it filling and packed with cozy flavors.  The sprinkle of shredded parmesan cheese on top perfectly ties it all together!

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RECIPE NOTES:

Servings: As a main dish, this recipe makes approximately 5 large servings.  However, when eaten as a side, or even as a smaller snack-sized meal, it could potentially be stretched to a few additional servings!

Spice: I love the flavor of this soup with a touch of spice from the red pepper flakes!  If you’re very sensitive to spice, feel free to reduce the quantity.

Storage: Leftovers from this soup can easily be stored airtight in the refrigerator, and reheated in the microwave when needed!

INGREDIENT NOTES:

Extra Virgin Olive Oil: The extra virgin olive oil is used to coat the pot and cook the slices of chicken sausage, garlic, onion, and dried spices together before any liquid is added.

Mushroom Chicken Sausage: I love using these mushroom-flavored chicken sausages because the flavor complements the other ingredients so well!  If you don’t have them available near you, there are several other brands that make similar flavors!  This is also a great source of added protein that makes the soup more filling.  Be sure to use an option that is pre-cooked to reduce prep time!

Garlic: I used 3 small cloves of garlic for this recipe, and I pressed them in a garlic press for convenience and texture!

Yellow Onion: The yellow onion adds so much flavor to this soup!  Dicing it works perfectly for the prep to create pieces that are small and subtle.

Dried Basil, Dried Oregano, & Red Pepper Flakes: These dried spices go a long way in seasoning the sausage, garlic, and onion before the broth is added.  The red pepper flakes add a nice little kick!  I love this flavor and think it adds a lot of depth to the soup, but if you’re extra sensitive to spice, you could try reducing it by half.

Chicken Broth: Be sure to use a traditional, not a “low sodium”, variety of chicken broth.  The salt is a must for flavor!

Tomato Paste: You want to use a tomato paste where the only ingredient is “tomatoes”.  It adds substantial flavor to the overall broth.  I used one that was labeled “Double Concentrated”.

Baby Spinach: Baby spinach is one of my favorite leafy greens to add to soups because it’s so mild.  It also really complements the flavor of the tortellini!

Speaking of tortellini…

Tortellini: I used this “Kale & Cheese” tortellini because I love the flavor of the added leafy greens mixed in with the cheese!  Feel free to experiment with other cheese + greens varieties of tortellini, such as spinach & cheese, or simply a cheese-only version if that’s what’s available!

• NOTE: My original recipe calls for one 9 oz package of tortellini, which I still totally stand by for nice ingredient ratios and a slightly more brothy soup.  HOWEVER, if you’re feeling extra hungry, you’d like the soup to stretch a tad longer, or the tortellini is your favorite part and you’d enjoy a bit extra, I’ve recently tested doubling the amount to two 9 oz packages of tortellini.  I thought this was both equally delicious and extra satisfying, and may make it my new default!

Half & Half: The half & half adds just the right amount of subtle creaminess to the soup without making it overly thick.

Fresh Basil: The use of fresh basil in addition to the dried basil is a must for the best flavor!

Salt & Black Pepper: The salt and black pepper can be added to taste.  Feel free to be cautious as more can always be added to the individual servings if desired!

(TOPPING) Shredded Parmesan Cheese: The sprinkle of shredded parmesan cheese on top of this soup adds so much satisfaction-wise!  It ties all the flavors together.

Kitchen Equipment:

• Knife & Cutting Board

• Garlic Press

• 1 Large Dutch Oven Or Pot (I used a 5.25 Quart Dutch Oven)

• A Ladle

Servings: Approx. 5 Large

Ingredients: 

• 2 Tablespoons Extra Virgin Olive Oil, divided
• 12 oz Pre-Cooked Mushroom Chicken Sausage, thinly sliced
• 3 Small Garlic Cloves, pressed
• 1 Medium Yellow Onion, diced
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano 
• 1/2 Teaspoon Red Pepper Flakes
• 8 Cups Chicken Broth
• 2 + 3 Tablespoons Double Concentrated Tomato Paste, divided
• 3 Packed Cups Baby Spinach
• 1 (9 oz) Package Refrigerated Cheese Tortellini, I used this “Kale & Cheese” variety**
• 1 Cup Half & Half
• 4 Tablespoons Chopped Fresh Basil
• Salt & Black Pepper, to taste

**Or double to two (9 oz) packages of tortellini if preferred; See Ingredient Notes above

TO SERVE

• Shredded Parmesan Cheese, to taste
• Extra Salt & Black Pepper, optional, if needed, to taste

Directions:

PREP

Slice the sausage, press the garlic, dice the onion, and chop the fresh basil

Set all aside

COOK

Heat 1 Tablespoon of the olive oil in a large Dutch oven or pot over low-medium heat

Add the sausage slices and stir with the olive oil until they just begin to brown

Add the garlic, onion, dried basil, dried oregano, and red pepper flakes, along with the other 1 Tablespoon of olive oil and 2 Tablespoons of water – Cook until the onions become translucent, stirring frequently (Add in a 3rd Tablespoon of water towards the end to keep the mixture from sticking to the pot)

Pour in the chicken broth, the first 2 Tablespoons of tomato paste, and 1/2 Cup of water, and bring it to a light boil

Next, add the spinach and let it wilt

Add in the tortellini and cook it in the boiling broth mix for the amount of time stated on the package

Reduce the heat to low, and stir in the half & half and fresh basil

Stir in the additional 3 Tablespoons of tomato paste

Season with salt and black pepper to taste (Feel free to play it safe with less, as more can always be added when serving!  I like to taste test from the pot when adding.)

Serve topped with a sprinkle of shredded parmesan cheese, along with extra salt/black pepper if needed to taste

Enjoy!

[Store soup airtight in the refrigerator.]