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Tortellini Sausage Soup


  • 2 tsp olive oil (more as needed)
  • 1 package Italian sausage links (chicken or pork)- spicy if you want a kick, crumbled
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 34 large cloves garlic, minced
  • 1 can diced tomatoes (I like fire roasted)
  • 1 tsp Italian seasoning
  • 1/2 tsp sea salt
  • 4 cups low-sodium chicken broth
  • 1 10-oz package tortellini
  • 2 cups baby spinach
  • Juice of ½ lemon
  • Fresh grated parmesan (optional)


  • Heat oil to medium-high in a soup pot or dutch oven.
  • Add crumbled sausage and cook until browned. Remove and set aside.
  • If needed, add additional drizzle of oil. Add onions and cook until starting to turn translucent. Stir in carrots and celery and cook until starting to soften, 2-3 minutes.
  • Stir in garlic. Add in tomatoes, Italian seasoning, salt and broth. Bring to a simmer. Cover and simmer 8-10 minutes, until vegetables are soft.
  • Still at a rolling simmer, add in tortellini and cook for 4-6 minutes until tortellini is soft. Stir in spinach and lemon juice.
  • Season to taste and serve with fresh grated parmesan on top.