I implore you to make this soup, don’t disappoint me. It’s not asking for much. It’s likely you have at least half of the ingredients in your home already. You will thank me after one bite, however you won’t be able to stop eating this. Sorry about that. It’s addictive.
I know I tell you all to make things all the time, but this…really, you must. If not just for the fact it’s so easy to put together. It’s just ridiculously tasty.
And by the way, does anyone remember when the refrigerated tortellini’s came on the scene? I feel like one day they just appeared in grocery stores and have lived on ever since. They certainly weren’t around when I was a kid, or at least we never bought them.
Anyway, this soup…it’s the weekend, just do it.
I made the sausage into little “balls”. Well, I started to roll them in little balls and quickly got bored. So I started smushing little bits together and throwing them into the hot frying pan. They cook really quickly, but do make them in two batches. Save the grease for sauteing your onion.
The meat is the most labor intensive part of this meal and even that is really nothing. This couldn’t be simpler to throw together and is pure, pure comfort food.
Sausage Tortellini Soup
- 1 (16 oz) Jimmy Dean All Natural Regular Pork Sausage*
- 1-1/2 cups chopped onion
- 3 cloves garlic, pressed
- 4 cups (32 oz) chicken stock (not broth)
- 2 (14.5 oz) cans diced tomatoes
- 1 (5 oz) can tomato paste
- 1 Tablespoon dried oregano leaves
- 1 Tablespoon dried basil leaves
- 1 Tablespoon sugar
- 1/2 teaspoon dried red chili peppers
- 1 teaspoon coarse ground black pepper
- 3/4 teaspoon kosher salt
- 10 oz cheese tortellini
- 3 oz fresh baby spinach leaves
- Heat a skillet over medium heat. Make little balls of sausage by just squishing them together with your hands and dropping them into hot pan (see picture). Do this in two batches. Brown all sides and completely cook them through. Remove onto a paper-towel lined plate. Saute onions in the fat leftover from the pork until soft; about 8 minutes. Add pressed garlic and saute for 30 seconds more.
- Meanwhile, add chicken stock, diced tomatoes, tomato paste, oregano, basil, sugar, chili peppers, pepper and salt to a large, heavy bottomed soup pot and bring to a boil. Add onion-garlic mixture and simmer for 10 minutes, uncovered. With a potato masher, crush down into soup, slightly breaking up tomatoes and onions. You will not be able to do a lot of crushing but a little will be just fine.
- Add tortellini and cook according to package directions, usually about 7-9 minutes. Add in cooked sausage and stir in spinach until just wilted.
- Serve immediately.
- *For total deliciousness, I highly recommend using this sausage. It is already seasoned and imparts the perfect flavor to the soup. It's widely available in the United States.
- Serving size: 1-1/2 cups
- Calories: 433
- Fat: 20.4 g
- Saturated fat: 7.3 g
- Unsaturated fat: 0.1 g
- Carbohydrates: 41.1 g
- Sugar: 14 g
- Fiber: 6.3 g
- Protein: 22.1 g
- Cholesterol: 60.7 mg
I won’t mention how good this is with a hunk of crusty bread.
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Five Years Ago: White Bean Dip