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Sausage, Spinach & Tortellini Soup

  • 30 m
  • 40 m
Julia Levy
“Full of a comforting tomato base and plenty of fresh spinach, the spicy sausage is a zingy, flavorful addition to this easy soup recipe. If you want to make the soup ahead of time, save the tortellini for shortly before serving so that it doesn't get soggy and break apart.”


    • 1 tablespoon olive oil
    • 12 ounces hot or mild Italian turkey sausage, casings removed
    • 1½ cups chopped yellow onion (from 1 medium onion)
    • 1 tablespoon minced garlic
    • ¼ cup (2 ounces) dry white wine or rosé
    • 1 (28 ounce) can no-salt-added crushed tomatoes
    • 4 cups unsalted chicken broth
    • 1 (9 ounce) package refrigerated three-cheese tortellini
    • ⅛ teaspoon kosher salt
    • 3 cups packed fresh spinach, roughly chopped
    • 2½ tablespoons chopped fresh basil


  • 1 Heat oil in a large saucepan over medium-high. Add sausage; cook, stirring to crumble, until lightly browned, about 7 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine; cook, undisturbed, until mostly evaporated, about 1 minute. Add tomatoes and broth; bring to a boil over high. Reduce heat to medium; simmer, partially covered, 15 minutes. Increase heat to medium-high; add tortellini and salt. Bring to a simmer over medium-high. Reduce heat to medium; simmer, stirring occasionally, until tender, about 7 minutes. Add spinach, stirring gently until wilted, about 1 minute. Remove from heat; stir in basil.
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