This Tortellini Soup with Sausageand Spinach is a comforting and hearty soup that combines the rich flavors of sausage, tender tortellini pasta, and vibrant spinach in a flavorful broth! Perfect for chilly evenings or as a nourishing meal any time of the year!
Prep Time: 5 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 40 minutesminutes
Servings:4servings
Ingredients
1tbspolive oil
8ozground Italian sausage
1brown onion, finely diced
2garlic cloves, sliced
½tspfennel seeds
½tspred pepper flakes
4cupslow sodium chicken broth
salt
cracked black pepper
3cupspacked baby spinach
8ozcheese tortellini
shredded parmesan , to serve
Instructions
Heat the oil in a large, lidded saucepan or Dutch oven over a medium high heat. When the oil is shimmering, add the sausage, breaking it up with the back of the wooden spoon as you cook it for about 10 minutes until it has started to brown and any excess water has evaporated.
Stir in the diced onion, and cook for a further 6-8 minutes until it has softened. Stir in the garlic and cook for another minute or two until soft and fragrant. Stir in the fennel seeds and red pepper flakes, and allow them another minute of cooking.
Pour in a little of the chicken broth and use it to scrape any brown bits off the bottom of the pan. Add the rest of the broth and season it with a little salt and pepper. Bring to the boil, the reduce the heat to medium low. Simmer with the lid on for 10 minutes.
Gradually stir in the spinach until it all fits under the surface of the soup, then add the tortellini. Return the lid and cook for a further 5 minutes until the pasta is tender.
Season to taste with more salt and pepper if needed, before serving in warm bowls topped with shredded parmesan.
Notes
Leftovers will keep in the fridge for up to 3 days, but you will need to add a splash more water to the soup when re-heating to make up for the liquid that has been absorbed by the pasta.