Sausage and Tortellini Soup

One of the other comforting meals I made last week (see my entry on Beef Empanadas) also came from my new America’s Test Kitchen recipe booklet: It was a sausage and tortellini soup.

I wasn’t expecting the soup to have much flavor, but after I tasted it my eyes grew wide. This soup is bursting with a rich, meaty flavor from the Italian sausage and the cheese tortellini.  The soup looks and tastes as if it was made with rendered bacon fat and a Parmesan cheese rind. It also tastes as though it had simmered for hours. In fact, I don’t think it took much more than 30 minutes to cook. I highly recommend this recipe.

Sausage and Tortellini Soup with Spinach


1 Tbsp olive oil (I omitted the olive oil; the soup gets enough fat from the sausage)

1 lb. sweet or hot Italian sausage

1 onion, chopped fine

2 cloves of garlic, minced

6 cubs low-sodium chicken broth

1 bay leaf

1 (9 oz.) package fresh cheese tortellini

3 C baby spinach

salt & pepper


1. Heat oil in a Dutch oven over medium-high heat until just smoking (I omitted this step). Cook sausages, rolling occasionally, until browned all over, about 10 minutes. Transfer to a paper towel-lined plate and pour off all but 1 Tbsp fat from pot. (I didn’t bother to pour off the extra fat.)

2. Cook onion in sausage fat until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and bay leaf, scraping up any browned bits, and bring to a boil.

3. Cut browned sausages into 1/2-inch rounds and add to pot. Stir in tortellini and simmer over medium heat until tender, 6 to 8 minutes. Stir in spinach until just wilted, about a minute. Season with salt and pepper. Discard bay leaf. Serve.


2 thoughts on “Sausage and Tortellini Soup

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