Scrumptious Tortellini Soup

This scrumptious Tortellini Soup recipe is loaded with Italian Sausage, tomatoes, fresh cheese tortellini, arugula, and a perfect blend of herbs and spices. Fall is here, and with it comes all kinds of incredibly delicious soups. I love to serve this family favorite with a garden salad tossed with a light vinaigrette and French baguettes with soft, creamy butter.

If your family is anything like mine, then soup is the main meal category for most of fall and winter. It is my favorite time of the year, and soup warms our minds, bodies, and souls.

Of course, we eat soup year-round. I always say, “Isn’t that what they make air conditioning for? Do you love soup as much as we do?” This soup, Cabbage Roll Soup, Meatball Soup, Chicken and Rice Soup, and Vegetable Beef Soup are just a few of our many favorites.

HOW DO YOU MAKE TORTELLINI SOUP?

Start by browning the Italian Sausage in a Dutch Oven or stockpot over medium-high heat. When it is almost fully browned, add the onion and cook until the sausage is done browning and the onion has softened.

Then, turn the heat down to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper. If more fat is needed, add a little more olive oil. Now cook for 1 minute, stirring constantly. Next, whisk the tomato paste with a bit of beef broth to thin it out.

Then add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Then, reduce the heat to a simmer. 

Next, add the cheese tortellini and let everything simmer for about 10-15 minutes or until the tortellini are cooked to your desired tenderness. Then, remove from the heat and stir in the arugula.

Finally, salt and pepper to taste and sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil. 

RECIPE NOTES AND TIPS FOR TORTELLINI SOUP:

You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.

Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.

Try to purchase a good Italian sausage from a local meat market. If it is only available in links, cut the casings off.

For other protein, try chicken, ground beef, or pork sausage.

Omit the meat and use only vegetable broth for a vegetarian tortellini soup.

This soup is quick and easy with a short cooking time that is doable on a weeknight.

Feel free to substitute veggies like mushrooms, kale, fresh baby spinach, carrots, or celery.

Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them right before the liquids and stir for about 1 minute. A tablespoon of Italian seasoning can be substituted for the dried herbs.

Buy the freshest dried herbs you can get. If they don’t have much smell to them anymore, they have lost their potency, and they will not lend much to the recipe. It is time to replace them.

The red pepper flakes add a very minuscule amount of heat, but if adding it leaves you apprehensive, then omit it.

To make this a creamy tortellini soup recipe, add 3/4 cup heavy cream as the last step over very low heat or no heat.

Store leftovers in an airtight container in the fridge for up to 3 days. Be careful not to overcook the pasta when reheating so it does not have a soggy texture. Reheat on low on the stovetop or in the microwave at reduced power. 

WHAT TO SERVE WITH SAUSAGE TORTELLINI SOUP:

• crusty French or Italian bread
• Spinach Salad with Warm Honey Mustard Vinaigrette
• garden salad with a light vinaigrette
• Cheese Garlic Bread
• breadsticks
• mozzarella grilled cheese
• Garlic Rosemary Herb Focaccia
• Fruit Salad
• bread bowls
• Cheese Straws

INGREDIENTS:

• 1 lb. ground Italian Sausage
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• 2 pinches red pepper flakes
• 2 cups beef broth
• 1 1/2 tablespoons tomato paste
• 1 (14.5 ounces) can fire roasted tomatoes
• 4 cups vegetable broth or low-sodium chicken broth
• 10 ounces refrigerated tortellini
• 3 cups arugula (or spinach)
• Grated Parmesan Cheese
• Fresh thyme (optional)
• Fresh basil (optional)

INSTRUCTIONS:

1. Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is almost entirely browned, add the onion and cook until the sausage is done browning and the onion has softened. Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
2. In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
3. Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness. Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.