Craving a cozy and comforting meal that's fast to prepare? Look no further than this upgraded tortellini soup! I took my classic recipe and kicked it up a notch with the addition of savory sausage and sweet potato. The sweet potatoes taste extra sweet compared to the sausage and adds another layer of flavor. The prep and cook time is under 30 minutes. It's the perfect weeknight dinner that's both satisfying and oh-so-easy!
When my kids were teens, they loved this soup. Between you and me, if I'm going to spend my time making soup, it has to have enough sustenance to make it a meal. Add some hearty rolls or baguettes, and it's filling enough for the heartiest appetite. For the rest of us, a side salad can rount out this soup as a meal. Some other delicious soup suggestions include this easy spinach tortellini soup that is ready in less than 20 minutes (4 ingredients)! This was a busy night staple at my house! For a lazy Sunday soup, try this pasta e fagioli for a great filling soup!
Why I love this soup
Flavor in Every Bite: This isn't your average quick soup! The addition of savory sausage and sweet potato adds incredible depth of flavor alongside the cheese tortellini, sausage chunks and rich broth. It's a flavorful experience in every spoonful.
Weeknight Wonder: Busy weeknights? No problem! This soup comes together in about 30 minutes with minimal prep. It's a perfect one-pot solution for a satisfying and flavorful meal.
Healthy Comfort Soup: This recipe is a win-win for taste and nutrition. Spinach adds a lot of nutrition, while the broth and tortellini provide a comforting, warm feeling.
Ingredients
Bratwurst Sausage - It must be my German heritage, but that's the sausage I prefer. I've also made it with mild Italian and that is also a delicious variation.
Chicken broth (total 62 oz)
Chopped and yellow or sweet onions
8 - 10 oz fresh refrigerated tortellini. I buy a 20 oz package in a three cheese flavor from Aldi. Buy your favorite, and if you have a different tortellini preference, that will work too! In a pinch, the dried tortellini will also work, just make sure to adjust the cooking time.
Sweet Potato - cut up in chunks
4 oz fresh spinach. This is often ½ a bag.
Grated Parmesan cheese (optional topping)
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Instructions
Step 1
Brown sausage (round slices) in a frying pan. Let them brown and heat through. I always brown any meat I add to soup. It just always adds to the flavor and doesn't take much time. Set cooked sausage aside.
If I plan ahead, I find it is easier to cook the whole sausage, then slice into coins. I still do brown the sausage pieces for flavor and appearance.
Step 2
In a Dutch oven (or soup pot), use some vegetable oil and saute onions until translucent.
Step 3
Add chicken broth and sweet potato to the onions. Heat to a simmer for about 5 minutes, then add the refrigerated tortellini, cooked sausage and 4 oz (½ the bag) of spinach.
Allow everything to simmer, following the time directions on the tortellini package.
Serving Suggestions
My family likes a sprinkle of shredded parmesan on top of their soup
FAQs
Yes, however, I don't recommend cooking as crumbles. Cook in chunks or small meatball sizes.
Yes, but squeeze out some of the green liquid when the spinach has thawed.
Storage
Refrigerate for up to 3 days in a sealed container. Freeze for up to 3 months. Be aware that the pasta may expand and/or absorb the liquid. You may need to add a little extra soup stock after thawing it.
Other Delicious Soup Recipes
Sausage Spinach Tortellini Soup - Quick and Delicious
Equipment
- 1 medium to large dutch oven or soup pot
- 1 frying pan to cook the sausage
Ingredients
- 1 small onion finely chopped (yellow onion or sweet onion)
- 32 oz vegetable broth can substitute chicken broth
- 3 Bratwurst sausage can substitute mild Italian sausage
- 10 oz three cheese tortellini or can substitute a different flavored stuffed tortellini
- 4 0z fresh spinach (this is often ½ a bag)
- 1 medium sweet potato peeled and cut into ¾ inch chunks
- optional shredded Parmesan as garnish
Instructions
- Fry sausage either whole, then slice OR slice into coins and fry. I brown the sides of the sausage pieces prior to adding to soup. I recommend doing this in a frying pan, separate from the soup dutch oven / soup pot.
- Saute chopped onion until translucent in a small amount of oil.
- Add vegetable stock and bring to a light simmer.
- Add cut up sweet potato and simmer for 5 minutes. Check with a fork to see if it is tender.
- Add tortellini and fresh spinach. Simmer for the amount of time the tortellini package tells you to cook it (usually 3 - 5 minutes).
- Serve with a sprinkle of shredded parmesan cheese.
Notes
If freezing, freeze after soup has cooled. If refrigerated for a few days or frozen, pasta may absorb soup stock and expand. You may need to add some extra stock prior to reheating and serving.
Nutrition (I am not a nutritionist. These are estimates only)
*Originally published October 17, 2017.
Patti @ Garden Matter
We love brats but can you believe I've never tried making soup with them. Genius!
Janet
Looks yummy!
Mary-The Boondocks Blog
I am always on the lookout for good hearty soups and this one sure fits the bill.
sherrygcole
I am going to have to try the Klement's sausage! This soup looks perfect for these cool nights we are having. Thank you for sharing your recipe.