Rustic Italian Tortellini Soup

Rustic Italian Tortellini Soup

Photo by Cynthia Q.

  • Prep Time


  • Total Time


  • Servings



  • This is my favorite soup recipe. It's quick to fix on a busy night and full of healthy, tasty ingredients. It originally called for spicy sausage links, but I've found that turkey sausage, or even ground turkey breast, is just as good.

  • 3

    Italian turkey sausage links (4 ounces each), casings removed

  • 1

    medium onion, chopped

  • 6

    garlic cloves, minced

  • 2

    cans (14-½ ounces each) reduced-sodium chicken broth

  • 1-¾

    cups water

  • 1

    can (14-½ ounces) diced tomatoes, undrained

  • 1

    package (9 ounces) refrigerated cheese tortellini

  • 1

    package (6 ounces) fresh baby spinach, coarsely chopped

  • 2-¼

    teaspoons minced fresh basil or ¾ teaspoon dried basil

  • ¼

    teaspoon pepper

  • Dash crushed red pepper flakes

  • Shredded Parmesan cheese, optional


Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Stir in the broth, water and tomatoes. Bring to a boil. Add tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Reduce heat; add the spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.


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