Spring is in the air, but we have had a recent cold spell that has left me still craving warm, hearty winter foods! This soup recipe was recommended to me by best friend after she recently made it. After she told me that her husband declared “It was one of the best things she had ever made for dinner” I knew we had to try it!
This soup did not disappoint, and the fact that it is so easy and can be made in one pot is a huge bonus. Spicy sausage and cheesy tortellini in a warm, creamy broth with some spinach thrown in for color and nutrition. I served it with some crusty bread, and my family really enjoyed this dinner and I am sure yours will too!
A few notes about this recipe: My grocery store caries 1 pound packs of Italian sausage that contain 4 links of the sweet version and 2 links of the spicy version, I found this to be just the right amount of spice for our family. You could certainly use all spicy to increase the heat, or all sweet to tone it down a bit. Also, I love Better than Bouillon bases and use them to make broth all the time. That is what I used in this recipe, but feel free to use bouillon cubes or even chicken broth in place of the water and adjust the seasoning as needed.
One-Pot Sausage and Tortellini Soup
- 1 pound package of Italian sausage, casings removed
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 5 cups water
- 5 teaspoons chicken base, such as Better than Bouillon Reduced Sodium (or 6 chicken bouillon cubes)
- 1 15 oz. can evaporated milk
- 20 oz. package refrigerated cheese tortellini
- 4 cups of baby spinach, roughly chopped
- Parmesan cheese, freshly grated, to taste
Crumble the sausage into a large pot or Dutch oven. Add the chopped onion and cook on medium heat until onion is soft and sausage is browned, chopping the sausage with a spatula as it cooks. Add the minced garlic and Italian seasoning and cook another 30 seconds.
Add the water, chicken base and evaporated milk. Increase heat to high and bring to a boil, reduce heat to medium and simmer for 10 minutes.
Add the tortellini and cook for 5 minutes. Add the baby spinach and let simmer for an additional 2-3 minutes, until tortellini is tender. Portion into soup bowls and sprinkle with Parmesan cheese to taste.
Source: Adapted from Party in my Kitchen.Pin It