Tortellini Soup


  • 2 Tbsp olive oil
  • 1 lb sweet sausage casing removed
  • ½ cup diced onions
  • ¼ diced carrots
  • ¼ cup diced celery
  • 1 tsp minced garlic
  • 1 tsp oregano
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 8 oz crushed tomatoes
  • 9 oz refrigerated cheese tortellini
  • 5oz spinach, stems removed and leaves chopped
  • 1/4 cup heavy cream


  1. In a pot, add 2 tablespoons of olive oil and bring it to medium heat. Then remove the casing of 1 lb. sweet Italian sausage and place it into the hot oil. Use a wooden spoon to break up the meat and stir until it’s fully cooked.
  2. Now add onion, celery and carrots. Sauté about 5 minutes or until cooked through. Next add garlic, salt and oregano and cook for 1 minute.
  3. Sprinkle in 1/4 cup flour and mix it for a few minutes to cook out the raw flour taste.
  4. Then add 6 cups of chicken broth along with 8 oz of crushed tomatoes. Give the soup a quick stir and bring the pot to a boil.
  5. Now add 9 oz of refrigerated 3 cheese tortellini and let them cook for about 5-7 minutes. Then reduce the heat to a simmer.
  6. Add spinach. Stir for about 1-2 minute then pour in 1/4 heavy cream and stir for an additional minute.
  7. Optional: top with parmesan.

*If using frozen tortellini defrost first*