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Tuscan Tortellini Soup

This comforting Tuscan Tortellini Soup is a delightful blend of fresh vegetables, savory Italian sausage, and tender cheese tortellini. It's a perfect one-pot dish that will warm you up on a chilly day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 set Measuring cups and spoons
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium zucchini, diced
  • 1 medium red bell pepper, diced
  • 1 pound Italian sausage (mild or spicy, based on preference)
  • 4 cups chicken broth
  • 1 can diced tomatoes (14.5 ounces, undrained)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 200 grams cheese tortellini (about 7 ounces)
  • 2 cups fresh spinach, chopped
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, and sauté for about 3 minutes until the onion becomes translucent.
  • Add the diced carrot, zucchini, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.
  • Remove the casing from the Italian sausage and crumble it into the pot. Cook until browned, about 5-7 minutes, stirring frequently to break up the sausage.
  • Pour in the chicken broth and add the canned tomatoes, dried oregano, and dried basil. Stir well and bring it to a boil.
  • Reduce the heat to low and add the cheese tortellini. Allow the soup to simmer for about 10 minutes until the tortellini is cooked through.
  • Stir in the chopped spinach and season the soup with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach is wilted.
  • Serve hot, topped with grated Parmesan cheese if desired.

Notes

Feel free to use any vegetables you prefer or have on hand.
This soup can be stored in the refrigerator for up to 3 days.
For a vegetarian version, substitute the sausage with diced mushrooms or a meat alternative and use vegetable broth.