Tortellini Soup with Sausage
A rustic, healthy soup recipe ready in 30 minutes, this tortellini soup with sausage is loaded with flavor for a cozy dinner!
Servings: 6 Servings
Calories: 358kcal
Ingredients
- 2 Tbsp avocado oil
- 1 small yellow onion chopped
- 2 large stalks celery chopped
- 5 cloves garlic minced
- 1 medium-sized zucchini chopped
- 2 vine-ripened tomatoes chopped
- 6 cups chicken broth
- 1 tsp dried oregano
- 1 tsp dried parsley
- ¾ tsp sea salt to taste
- ¼ tsp black pepper
- 1 12-oz package pre-cooked Italian sausage links, sliced*
- 1 9-oz package tortellini**
- 2 cups baby spinach
Instructions
- Heat the avocado oil over medium heat in a large pot such as a thick-bottomed stock pot (I use my Dutch oven). Add the chopped onion, celery, and garlic and sauté, stirring occasionally, until the onion is translucent and very fragrant, about 5 to 8 minutes.
- Transfer the zucchini, tomatoes, chicken broth, oregano, parsley, salt and pepper to the pot and stir well. Bring the mixture to a full boil and cook, stirring occasionally, for 15 minutes, until the zucchini is tender.
- Stir in the sliced sausage, tortellini, and baby spinach. Return the soup to a gentle boil and allow it to cook for at least another 5 minutes, or until the sausage and tortellini are heated through and the spinach has wilted.
- Serve tortellini soup in big bowls with freshly grated parmesan cheese and enjoy!
Notes
*Pick your favorite pre-cooked sausage. I love chicken mild Italian sausage for this soup, but any variety of sausage will work. You can also use a 1-pound chub of ground sausage instead of sausage links.
**I use gluten-free cheese tortellini, but you can go with your favorite tortellini. I do recommend sticking with cheese tortellini for the most delicious result.
Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1(of 6) | Calories: 358kcal | Carbohydrates: 28g | Protein: 21g | Fat: 15g | Fiber: 4g | Sugar: 5g