How To Make Sausage Tortellini Soup?
This is just the summary version of the recipe. See the recipe card below for ingredients and full directions.
Brown the Italian Sausage in a Dutch Oven or stockpot over medium-high heat. When it is halfway browned, add the onion and cook until the sausage is done browning and the onion has softened.
Then, reduce the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper, cooking for a minute. Whisk the tomato paste with a bit of beef broth to thin it out. Then add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Then, reduce the heat to a simmer.
Add the cheese tortellini and let everything simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Remove the mixture from the heat and stir it in the arugula. Salt and pepper to taste, and sprinkle each bowl with a bit of Parmesan cheese.
Preparation Tips
- You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
- Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
- Try to purchase good quality Italian sausage from a local meat market. If it is only available in links, cut the casings off.
- For Italian sausage substitutes, try chicken, ground beef, or pork sausage.
- Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them to the fat from the Italian sausage and cook for about a minute. This technique is known as blooming.
- A tablespoon of Italian seasoning can be substituted for the dried herbs.
How to Cook it in a Crock Pot
Start by browning the sausage. When it is about halfway browned, add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper. Cook for 1 minute, stirring constantly. Transfer to a crockpot.
In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste to the crock pot. Cook on low for about 4 hours or high for 2 hours.
Increase temperature to high. Then add the tortellini, cooking for about 30 minutes or until tender. Add the arugula and cook for about 10 minutes. Finally, ladle into bowls and top with 1 tablespoon of grated parmesan cheese.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Be careful not to overcook the pasta when reheating so it does not have a soggy texture. Reheat on low on the stovetop or in the microwave at reduced power.
Sausage Tortellini Soup Recipe
Ingredients
- 1 lb. ground Italian Sausage
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches red pepper flakes
- 2 cups low sodium beef broth
- 1 1/2 tablespoons tomato paste
- 1 14.5 ounce can fire roasted tomatoes
- 4 cups vegetable broth or low sodium chicken broth
- 10 ounces refrigerated cheese tortellini
- 3 cups arugula or spinach
- Grated Parmesan Cheese
- Fresh thyme optional
- Fresh basil optional
Instructions
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Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is about halfway browned, add the onion and cook until the sausage is done browning and the onion has softened.
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Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
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In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
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Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness.
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Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
Notes
- You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
- Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
- Try to purchase good quality Italian sausage from a local meat market. If it is only available in links, cut the casings off.
- For Italian sausage substitutes, try chicken, ground beef, or pork sausage.
- Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them to the fat from the Italian sausage and cook for about a minute. This technique is known as blooming.
- A tablespoon of Italian seasoning can be substituted for the dried herbs.
