Description
This hearty Tortellini Soup with Italian Sausage & Spinach is a comforting and flavorful meal perfect for any day. Featuring tender tortellini pasta, savory Italian sausage, fresh spinach, and a rich tomato broth infused with garlic and basil, this soup is complemented by cheesy crostini slices for a delightful crispy finish.
Ingredients
Soup Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground Italian sausage
- 1/2 cup diced onion (about 1/2 medium sized onion)
- 1 tablespoon minced garlic
- 28 ounces canned crushed tomatoes
- 32 ounces vegetable broth (or chicken broth)
- 2 tablespoons fresh chopped basil
- Salt and pepper to taste
- 9 ounces refrigerated tortellini
- 2 cups packed fresh spinach
Crostini Ingredients
- 6 baguette slices (about 1/3 of a baguette)
- 1 tablespoon butter
- 2 tablespoons freshly shredded Parmesan cheese
Instructions
- Prepare the Soup Base: Heat a large heavy-bottomed pan over medium-high heat. Add the vegetable oil and diced onion, sautéing until the onions start to soften, about 3-4 minutes.
- Cook the Sausage and Garlic: Crumble the Italian sausage into the pan along with the minced garlic. Cook, stirring occasionally, until the sausage is no longer pink and fully cooked about 4-5 minutes. Drain any excess grease from the pan to keep the broth from being greasy.
- Add Liquids and Seasonings: Stir in the crushed tomatoes, vegetable or chicken broth, fresh chopped basil, salt, and pepper. Bring the mixture to a boil, then cover and reduce heat to low. Let the soup simmer gently for about 20 minutes to allow flavors to meld.
- Incorporate Tortellini and Spinach: Add the refrigerated tortellini and the fresh spinach to the pot. Continue to simmer for another 5-10 minutes, or until the pasta is tender and the spinach has wilted, stirring occasionally to prevent sticking.
- Make the Crostini: While the soup simmers, slice the baguette into 1/2 inch thick slices. Butter one side of each slice. Heat a skillet over medium heat, place the slices butter-side down, and cook until golden brown. Flip the slices, sprinkle the top side with shredded Parmesan, and cook until the other side is golden and the cheese starts to melt. Transfer to a plate and cover loosely with foil if the cheese needs more time to melt.
- Serve: Ladle the soup into bowls, garnish with additional freshly shredded Parmesan if desired, and serve immediately with the warm cheesy crostini on the side.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth if not vegetarians.
- Fresh tortellini cooks quickly; do not overcook as it can become mushy.
- Drain the cooked sausage well to avoid greasy soup broth.
- The crostini can be prepared ahead and warmed before serving.
- Adjust salt and pepper according to taste after simmering, as the broth may concentrate flavors.
