Sausage Tortellini Soup

 Noble Pig Sausage Tortellini Soup
Dear Universe,

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.

Noble Pig Italian Sausage Tortellini Soup sausage browning
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.  

Noble Pig Italian Sausage Tortellini Soup perfect weeknight dinner
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.

Print Recipe

Sausage Tortellini Soup

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6

Ingredients

  • 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

Directions

  • 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
Noble Pig Italian Sausage Tortellini Soup perfect dinner
I won’t mention how good this is with a hunk of crusty bread.

Three Years Ago: Healthier Crispy Chicken Fingers with Honey-Mustard Sauce
Four Years Ago: Classic Split Pea
Five Years Ago: White Bean Dip

Post a Comment

18 Comments and 8 Replies

  1. This looks delicious! It’s snowing right now and this would be absolutely perfect for lunch. Thank you Cathy for another delightful recipe; you are the best!

  2. Kristin 2

    Wow! This looks so good! And your commentary is hilarious! :-) Happy Friday!

  3. Anne from Olympia 3

    This little piece of the Universe is making this soup this weekend.

  4. It’s snowing outside right now. I could go for a big bowl of this with some crusty bread! :D

  5. I literally want to reach into that photo with a spoon and grab some! Cathy, it looks delicious!

  6. Letticia Garcia 6

    Do you think Italian sausages would work? If not will look for the jimmy dean! lol
    Yummy food as always!

  7. Connie 9

    This looks delish! I’m definitely going to be making this one. I was just wondering about your comment to use stock, not broth. I always thought they were one in the same, or at least interchangeable?

    • Cathy 10

      They are interchangeable but have a very different flavor. Stock has more of a richly, robust, meaty flavor. Stock is made from more boney parts while broth uses meat. It’s very different. Stock is widely available in stores now.

      • Connie 11

        Thanks for the response! I’ll look for stock at the store. ;)

      • Jamie 12

        I’m with Connie. I didn’t realize there was a difference! I’ll have to check my soup isle and pay more attention when I go shopping!

        • Jamie 13

          Got around to making this last night. SOOO good. My husband brought left overs for lunch today. I keep a box of our favorite recipes printed on recipe cards and the first thing he said when he got home was, “that soup is making it into the recipe box, right?”

          Thanks for another great meal.

  8. katie 14

    I love tortellini soup. Love the idea of adding in bits of sausage to make it heartier!

  9. Tallie Noble 15

    I made this soup tonight and it is delicious! My husband is loving it and loving me for making it! Thank you so much for the recipe!!!

  10. Hi Cathy! So glad I found this recipe tonight! :) This looks awesome!!! I can almost smell the soup cooking on the stovetop! Mmmm … those seasonings from the sausage and the added oregano and basil – I can’t wait to try this! I can see why you would beg the universe to make this – deeeelish!

  11. Michael Foley 18

    This came across my Facebook Feed the day after I made some Dominican Sausage, all the leftovers went in and it was REALLY good.

  12. This looks yummy Cathy. I made myself a tortellini ratatouille soup with mini meatballs tonight and it was heaven. Now I have to make yours with the sausage. Cold weather= comfort food. Thanks as always for sharing:)

  13. dawn bertch 20

    i’m making this right now. it smells so amazing.

  14. Ann 22

    This looks amazing! I am trying to do this whole fill my freezer thing so do you think it freezes well or would the pasta double in size?

  15. Kathy Davis 24

    This is very good. I couldn’t find fresh tortellini, so used frozen and it worked fine. The flavors are very hearty and the soup tastes like it cooked a lot longer than it did and it looked exactly like the picture. We had enough left for another dinner. Making the little meatballs was time consuming and messy, but it was worth it. I agree, Jimmy Dean has the best seasoning.

  16. Kathleen Allgood 25

    Absolutely delicious! I even used dried cheese tortellini (keeping soup warming while pasta reconstituted) instead of fresh & it turned out great. Included a parmesan rind while cooking to deepen flavors -yum!

  17. Pingback: Kicked Up Broccoli-Cheese Soup | Noble Pig

  18. William Shuey 27

    I have made this in a variety of ways. I have made it with spicy Italian sausage to add a little kick. I have also made it with sweet Italian sausage as well and it turned out really really good.

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