Spinach and tortellini soup is simple and delicious. Like, unbelievably simple and delicious. You will need zero skills to warm your loved ones with this comforting dish. This recipe isn’t great just because it tastes great, its great because it can be made in 30 minuets, letting you have this recipe on the busiest weeknights.
Ingredients
Eight simple and easy to find ingredients are all you need for this succulent soup. Your local grocer is bound to have everything you need, even after the shopping frenzy that happens in the leadup to a big winter storm.
- Italian Sausage- Choose bulk sweet Italian sausage and steer clear of hot sausage
- Cheese Tortellini- Frozen works great, but you can use fresh ones too
- Baby Spinach- Finally freed from your refrigerator’s drawer of good intentions (the crisper)
- Yellow Onion- Slightly sweeter than white onions, but if you have a white onion use it
- Garlic- Always use your heart when measuring garlic
- Chicken Broth- This is a soup after all
- Red Pepper Flakes- Just a pinch for a little spice
- Parmesan Cheese- The fresher the better. I usually go for a blend of parmesan, Romano, and asiago
These eight are all you’ll need, but feel free to add some diced red peppers, diced tomatoes, salt and pepper, and parmesan cheese.
How to make Spinach and Tortellini Soup
Have I already said that this soup is simple?
First, take a large stock pot and brown you sausage in it. Break the sausage into chunks, but don’t crumble it too finely. While the sausage is browning, chop your onion and garlic, then add them to the pot. Cook this for a couple minutes to let the onions soften and the garlic to release its flavor.
Next, add your chicken broth and red pepper flakes. Bring it to a boil then carefully add your frozen tortellini. Now you’re going to let the tortellini cook while waiting for the broth to come back to a boil.
Now its time for your spinach. Add hefty handfuls of the ruffage right into the boiling broth. The spinach will wilt quickly, so don’t be alarmed if it looks like you have way more spinach than your pot can handle. All that’s left now is to serve it.
How to serve the soup
Serve it up hot! I like to top it with parmesan cheese and serve it along side a hearty and toasted bread. More than anything, warm is the way to go with a simple soup like this. You’re never going to melt away those mid winter blues with cold soup, so don’t even try it.
This soup will keep for a couple days in the fridge, but plan to eat it as soon as you make it. Too much time floating in broth will ruin the texture of the tortellini.
Spinach and Tortellini Soup with Sausage
Ingredients
- 1 Lb Italian Sausage (Sweet, Bulk)
- 5-6 Oz Fresh Baby Spinach (One Bag)
- 16 Oz Cheese Tortellini (Frozen)
- 1 Medium Yellow Onion (Chopped)
- 4 Cloves Garlic (Chopped)
- 64 Oz Chicken Broth
- 1/2 Tsp Red Pepper Flakes
- Grated Parmesan Cheese (For Serving)
- Salt and Pepper (To Taste)
Instructions
- In a large stock pot over medium heat, begin to brown your Sausage, breaking it into bite size pieces. Once the pink color begins to disappear, add your Onion and Garlic. Continue to cook for 4 Minutes.
- Add the Chicken Broth and Red Pepper Flakes then bring to a boil. Add the frozen Tortellini and cook 3 Minuets. Allow the soup to heat back up to a simmer.
- Just before you're ready to serve, add the Spinach and allow it to wilt into the soup. (about 1 minute) Add Salt and Pepper to taste.
- When ready to serve, scoop the soup into a bowl and top with Parmesan Cheese. Serve immediately with a toasted hearty bread