Sausage Tortellini Soup Recipe

This hearty and flavorful soup combines savory Italian sausage, cheesy tortellini, and a rich tomato broth. It’s a comforting one-pot meal that’s perfect for chilly nights!

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy, casings removed)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes or tomato sauce
• 4 cups chicken broth
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 9 oz cheese tortellini (fresh or frozen)
• 2 cups fresh spinach or kale, roughly chopped
• 1/2 cup heavy cream or half-and-half (optional, for creaminess)
• Grated Parmesan cheese (for garnish)
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Cook the Sausage
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the Italian sausage (casings removed) and cook, breaking it into small pieces with a spoon, until browned and cooked through. Drain excess grease if needed.
2. Sauté the Aromatics
   • Add the chopped onion to the pot and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic and cook for 1 minute until fragrant.
3. Build the Soup Base
   • Pour in the crushed tomatoes (or tomato sauce) and chicken broth. Stir to combine.
   • Add the Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well.
   • Bring the mixture to a gentle simmer and let it cook for 10-15 minutes to allow the flavors to meld.
4. Add the Tortellini and Spinach
   • Stir in the cheese tortellini and cook according to the package instructions (usually 5-7 minutes for fresh or 7-9 minutes for frozen).
   • During the last 2-3 minutes of cooking, add the fresh spinach or kale and stir until wilted.
5. Finish with Cream (Optional)
   • If using, reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup gently, but avoid boiling to prevent curdling.
6. Serve
   • Ladle the soup into bowls.
   • Garnish with grated Parmesan cheese and fresh basil or parsley.

Tips

• For a lighter version, skip the heavy cream or substitute it with a splash of milk.
• Use spicy Italian sausage for an extra kick of flavor.
• If you prefer a thicker soup, let it simmer uncovered for a few extra minutes.
• Serve with crusty bread or garlic bread for dipping.

Enjoy your Sausage Tortellini Soup—it’s a hearty, satisfying meal that’s sure to become a favorite!

Chicken Tortellini Soup with Parmesan

This soup brings all the flavors of classic chicken Parmesan into a comforting bowl. It’s hearty, cheesy, and perfect for a cozy dinner. Finish it off with melted mozzarella or Parmesan for that signature chicken Parm touch!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce or crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cups cooked shredded chicken (rotisserie chicken works great!)
• 9 oz cheese tortellini (fresh or frozen)
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 cup shredded mozzarella cheese (for topping)
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic and cook for 1 minute until fragrant.
2. Build the Soup Base
   • Pour in the tomato sauce or crushed tomatoes and stir to combine.
   • Add the chicken broth, Italian seasoning, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well.
   • Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
3. Add the Chicken and Tortellini
   • Stir in the shredded chicken and cheese tortellini. Cook according to the tortellini package instructions (usually 5-7 minutes for fresh or 7-9 minutes for frozen). Stir occasionally to prevent sticking.
4. Incorporate Parmesan Cheese
   • Reduce the heat to low and stir in the grated Parmesan cheese until melted and combined.
5. Optional: Melt Cheese on Top
   • If you’d like to mimic the cheesy topping of chicken Parmesan, preheat your broiler.
   • Ladle the soup into oven-safe bowls or a baking dish.
   • Sprinkle shredded mozzarella cheese generously over the top of each bowl.
   • Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
6. Garnish and Serve
   • Remove from the broiler (if using) and garnish with fresh basil or parsley and an extra sprinkle of Parmesan cheese.

Tips

• For a richer flavor, use a combination of tomato sauce and crushed tomatoes.
• If you don’t have cooked chicken, you can quickly poach 2 chicken breasts in the broth before shredding.
• Serve with garlic bread or a simple green salad for a complete meal.

Enjoy your Chicken Parmesan Tortellini Soup—it’s like a hug in a bowl! 🍲🧀

Creamy Tomato Tortellini Soup Recipe

This comforting and creamy tomato tortellini soup combines the richness of tomato soup with the heartiness of cheesy tortellini. It’s perfect for a cozy meal!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (15 oz) tomato sauce or crushed tomatoes
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar (optional, to balance acidity)
• 1 cup heavy cream or half-and-half
• 9 oz cheese tortellini (fresh or frozen)
• 1/4 cup grated Parmesan cheese (optional, for garnish)
• Fresh basil or parsley, chopped (for garnish)

Instructions

1. Sauté the Aromatics
   • Heat olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic and cook for 1 minute until fragrant.
2. Build the Tomato Base
   • Pour in the tomato sauce or crushed tomatoes and stir to combine.
   • Add the chicken broth, Italian seasoning, salt, pepper, and sugar (if using). Stir well.
   • Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.
3. Cook the Tortellini
   • Add the cheese tortellini to the soup and cook according to the package instructions (usually 5-7 minutes for fresh tortellini or 7-9 minutes for frozen). Stir occasionally to prevent sticking.
4. Add Creaminess
   • Reduce the heat to low and stir in the heavy cream or half-and-half. Warm the soup gently, but avoid boiling to prevent curdling.
5. Adjust Seasoning
   • Taste the soup and adjust the seasoning with more salt, pepper, or Italian seasoning if needed.
6. Serve
   • Ladle the soup into bowls.
   • Garnish with grated Parmesan cheese and fresh basil or parsley.

Tips

• For a lighter version, substitute the heavy cream with whole milk or a splash of cream.
• Add a pinch of red pepper flakes for a hint of spice.
• Serve with crusty bread or a side salad for a complete meal.

Enjoy your creamy, comforting tomato tortellini soup!

Tortellini & Artichoke Soup

Servings

4–5 servings (about 6–7 cups of soup)

Ingredients

• 2 tablespoons olive oil (or butter)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth (use more if you prefer a thinner soup)
• 1 (12-ounce / ~340 g) jar marinated artichoke hearts, drained and roughly chopped
• 9 ounces (250 g) cheese tortellini (fresh or refrigerated; if using dried, adjust cooking time)
• 2 cups fresh spinach, roughly chopped (or baby spinach, whole leaves)
• Zest of 1 lemon (use a fine grater or microplane)
• Salt and pepper, to taste
• Optional Garnish: grated Parmesan cheese, lemon wedges, fresh parsley or basil

Step-by-Step Instructions

1. Sauté the Aromatics:
   • In a large soup pot or Dutch oven, warm the olive oil over medium heat.
   • Add the chopped onion. Sauté for about 4–5 minutes, until the onion becomes translucent.
   • Stir in the minced garlic and cook for an additional 1 minute, watching carefully so the garlic doesn’t burn.
2. Add Broth and Artichokes:
   • Pour in the 4 cups of broth (chicken or vegetable).
   • Add the chopped marinated artichoke hearts to the pot.
   • Stir well, bring the liquid to a gentle boil, then reduce the heat to a simmer.
3. Cook the Tortellini:
   • Add the tortellini (fresh or refrigerated). If you’re using dried tortellini, you may need to simmer them a couple of minutes longer.
   • Let the soup simmer according to the tortellini package instructions (usually 5–7 minutes for fresh; about 8–10 minutes for dried), or until the tortellini are tender.
4. Add Spinach:
   • Once the tortellini is nearly done, stir in the fresh spinach.
   • Cook just until the spinach wilts, 1–2 minutes.
5. Finish with Lemon Zest and Seasoning:
   • Turn off the heat and stir in the lemon zest for a bright, zesty finish.
   • Taste the soup and adjust seasoning with salt and pepper as needed. (Note that marinated artichoke hearts can add some saltiness, so taste first before adding more salt.)
6. Garnish and Serve:
   • Ladle the soup into bowls.
   • Top with grated Parmesan cheese (optional but highly recommended).
   • If desired, add a sprinkle of fresh parsley or basil and a squeeze of fresh lemon juice for extra brightness.

Serving Suggestions

• Pair it with crusty bread or garlic bread.
• Serve alongside a simple green salad for a light, balanced meal.

Recipe Tips & Variations

• Protein Boost: Stir in shredded cooked chicken or chickpeas if you want extra protein.
• Spice It Up: Add a pinch of red pepper flakes if you prefer a mild kick.
• Broth Consistency: For a thicker soup, let it simmer an extra 5–10 minutes before adding the tortellini. For a lighter soup, add an extra cup or two of broth.
• Marinated Artichoke Hearts: You can reserve a couple of tablespoons of the marinade and add it to the soup for extra tangy flavor.

Enjoy this bright, tangy, and comforting Tortellini & Artichoke Soup—a perfect melding of briny artichokes, cheesy pasta, and fresh lemon zest!

Half Baked Tortellini Soup: The Perfect All-Season Comfort

If you’re craving bold flavors and hearty warmth in your meals, this Half Baked Tortellini Soup is just what you need. Inspired by the rustic charm and coziness of Half Baked beloved recipes, this soup combines creamy textures, savory herbs, and tender tortellini. It’s as easy to make as it is delicious, making it a staple for weeknight dinners or a relaxed weekend feast.

Ingredients

• 1 lb ground Italian sausage (or try ground chicken/turkey for a lighter twist)
• 1 tbsp olive oil
• 1 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp crushed red pepper flakes (for a spicy kick)
• 1 can (14 oz) fire-roasted tomatoes, undrained
• 4 cups chicken broth
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• 1 package (9 oz) cheese tortellini (fresh or frozen)
• 2 cups fresh spinach or kale, chopped
• 1 tbsp balsamic vinegar (adds a delightful acidity)
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese and fresh basil, for garnish

Instructions Half Baked Tortellini Soup

1. Cook the Sausage

In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, crumbling it as it cooks. Once done, transfer to a plate and set aside.

2. Sauté the Aromatics

Using the same pot, add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in minced garlic, thyme, basil, and red pepper flakes, cooking for another 1-2 minutes until aromatic.

3. Build the Soup Base

Stir in fire-roasted tomatoes, chicken broth, and balsamic vinegar. Bring to a boil, then simmer for 10 minutes to meld the flavors.

4. Add the Tortellini and Greens

Add cheese tortellini and cook per package instructions (around 5-7 minutes). Mix in chopped spinach or kale and let it wilt.

5. Finish with Cream

Stir in heavy cream or coconut milk. Reintroduce the cooked sausage to the pot, seasoning with salt and pepper.

6. Serve and Garnish

Ladle the soup into serving bowls, garnishing with freshly grated Parmesan cheese and chopped basil. Accompany with crusty bread or garlic knots for a delightful meal.

Why You’ll Love This Soup:

• Rich and Creamy: Heavy cream coupling with cheese tortellini delivers a luscious texture.
• Rustic Flavors: Balsamic vinegar and fire-roasted tomatoes provide depth and sophistication.
• Versatile: Easily substitute sausage with plant-based protein or customize with different greens.

Storage and Reheating:

• Refrigerate: Preserve leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm over medium heat on the stove, adding a splash of broth if it needs thinning.

Conclusion Half Baked Tortellini Soup

Dive into a bowl of cozy, rustic goodness with this Half Baked Tortellini Soup. Its rich, creamy broth, paired with tender tortellini, will certainly feel like a warm hug on a chilly day. Try it out and share your in the comments below!

Experience the warmth of Half Baked Tortellini Soup with creamy, rustic flavors perfect for every season. Easy and flavorful for any dinner night.

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• Featured Image: A cozy bowl of tortellini soup garnished with Parmesan and basil, exuding warmth and comfort.
• In-Blog Image: A process shot of onions and garlic being sautéed, showcasing the fresh ingredients used in the recipe.

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