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tuscan tortellini sausage soup
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Tuscan Tortellini Mushroom + Sausage Soup

Stella Drivas
This Tuscan tortellini mushroom + sausage soup is a delicious and cozy comfort meal. Everything comes together in one pot for easy cleanup!
Servings: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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Equipment

Ingredients
 

  • 2 tbs olive oil, divided
  • 1 lb (0.45 kg) sweet Italian sausage, casings removed
  • 1 medium onion, diced
  • 4 portobello mushroom caps, sliced thin
  • 4 cloves garlic, minced
  • 1/3 cup (40 g) sun dried tomatoes, minced
  • 2 tbs flour
  • 2 tsp Italian herb blend
  • 3/4 tsp each paprika, garlic powder + onion powder
  • 1 tsp salt
  • black pepper, to taste
  • 7 cups (1.75 l) low sodium chicken broth
  • 18 oz (0.50 kg) cheese tortellini
  • 1 handful baby spinach, rough chop
  • 1/3 cup (33 g) grated parmesan cheese
  • 1/3 cup (80 ml) heavy cream

Instructions
 

  • Heat 1 tbs of olive oil in a large pot over medium-high heat. Once hot, add in your sausage links and break apart until no longer pink inside for about 6-7 minutes. Transfer sausage to a paper towel lined plate and set aside. Next, heat the remaining tbs of olive oil in the pot and sauté your onions for 1-2 minutes. Add in the mushrooms and sauté for 3-4 minutes. Stir in the garlic for 30 seconds. Stir in the sun dried tomatoes for 1 minute. Then, add back in the sausage and sprinkle in the flour. Mix in the seasonings listed above. Pour in the broth 2 cups at a time stirring constantly. Bring to a boil and then lower heat to a simmer. Cover the pot and cook for 20 minutes.
  • Add in the tortellini and cook for another 7-10 minutes or until pasta is al dente. Lastly, remove the pot from heat and stir in the spinach, parmesan and heavy cream.
  • I like to garnish this with freshly grated parmesan or chili pepper flakes.

Notes

You may also like this Tuscan White Bean Sausage Soup
  1. Store leftovers in an airtight container in your fridge for up to 3 days.
  2. You can use kale instead of baby spinach. 
  3. You can use 3 tablespoons of tomato paste instead of the sun dried tomatoes.
Calories: 726kcal, Carbohydrates: 50g, Protein: 33g, Fat: 45g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.002g, Cholesterol: 110mg, Sodium: 1519mg, Potassium: 816mg, Fiber: 5g, Sugar: 5g, Vitamin A: 790IU, Vitamin C: 11mg, Calcium: 221mg, Iron: 4mg
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