Italian Sausage Tortellini Soup

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5 from 10 votes

Italian Sausage Tortellini Soup

Sausage Tortellini Soup is a delicious option for lunch or dinner. It can be made with spicy or sweet Italian sausage!

Prep Time15

Cook Time55

Course: Main Course, Meals

Cuisine: Italian

Keyword: Soup

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 onion large white or yellow, halved and sliced
2 Tablespoons butter for caramelizing onions
1 Pinch salt for caramelizing onions
2 Tablespoons apple cider vinegar optional, for deglazing
1 Pound Italian sausage mild or spicy, casings removed
3 Cloves garlic minced
2 Tablespoon Italian seasoning
1 Teaspoon paprika
1/2 Teaspoon red pepper flakes adjust to your spice preference
3 carrots peeled and sliced into thin rounds
6 Cups chicken broth
8 Ounces tortellini fresh or frozen cheese or spinach and cheese
2 Cups ripe tomatoes diced
2 to 3 Tablespoons tomato paste add more for a thicker soup
2 Cups baby spinach and baby kale leaves fresh
Salt and black pepper to taste

Instructions

Slice the ends off the onion, removing the root and stem.
Cut the onion in half, lengthwise from root to stem, placing the flat side of the onion down on the cutting board.
Slice the onion halves into approximately ¼” wide slices from end to end
In a large pot or Dutch oven (do not use non-stick surfaces, as the onions will not caramelize as well), melt 2 or 3 tablespoons of butter over a medium heat.
Add the sliced onions to the pot, stirring occasionally, for about 15 to 20 minutes, keeping the onions spread out evenly across the pan.
Once the onions start getting soft, golden, and begin to brown, you may need to turn the heat down a bit, so they don’t burn. It is normal for them to stick to the pan, this is part of the caramelizing process.
Add a pinch of salt and continue to stir occasionally, making sure the onions continue to brown evenly.
As the onions begin sticking to the pan, scrape them off with a metal spatula every few minutes.
Once all of the onions have turned a golden brown color, add 2 tablespoons of apple cider vinegar, scraping up any browned bits from the bottom of the pan. This is called deglazing and adds a lovely tangy flavor to the soup.
Push the caramelized onions to one side of the pot and add the Italian sausage to the other side. Chop the sausage into small pieces with your metal spatula and cook until browned. This should take 5 to 7 minutes.
Stir in the minced garlic, Italian seasoning, paprika, and red pepper flakes. Cook for an additional 1 to 2 minutes until fragrant.
Stir in the sliced carrots and cook for 3 to 5 minutes to soften slightly.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 10 to 15 minutes, or until the carrots are tender.
Add the fresh or frozen cheese tortellini and fresh tomatoes to the simmering soup.
Simmer for the time indicated on the tortellini package, typically 5 to 7 minutes, or until the tortellini is tender.
Note: If you're cooking ahead and planning to store before eating, you can slightly undercook the tortellini, so they finish cooking when you reheat it.
Stir in the tomato paste, adjusting to your taste. This adds depth and richness to the soup.
Season with salt and black pepper to taste.
Just before serving, add the fresh baby spinach and kale. Gently stir, so as not to disrupt the tortellini, then place the lid on the pot, so the greens wilt.
Ladle into serving bowls and garnish with shaved or shredded Parmesan cheese and/or fresh basil leaves.
If storing leftovers, remove the tortellini with a slotted spoon and store separately from the soup, so that they remain fresh and intact. Otherwise, they will get soggy and fall apart if left in the soup. Reintroduce the tortellini to the soup before serving again. Don't overheat.

Notes

Caramelizing the onions: Don't use a nonstick pan for this - it makes the onions more difficult to brown and caramelize.
Keep an eye on them: You want the onions brown but not burned, so watch the heat.
Deglazing the pan: This means adding a splash of vinegar or similar and scraping up any browned bits stuck on to the pan bottom. It adds a lot of flavor, so I wouldn't skip it!

Nutrition

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