Real Recipes From Real Home Cooks ®

hearty tortellini soup

Recipe by
Teresa G.
Here, KY

While the granddaughters were here, the 12 year old requested tortellini soup. So, she and I went into the kitchen and created a delicious soup from what I had on hand in the pantry and freezer. She took notes, made suggestions and helped with every step. It was such a hit that I promised her I would post the recipe for her so that she could make it for herself when she goes back home. I love my little sous chef!

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For hearty tortellini soup

  • 1 Tbsp
    olive oil
  • 1 lb
    ground italian sausage
  • 1 md
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 1 or 2 pinch
    black pepper, freshly ground
  • 1 or 2 pinch
    crushed red pepper flakes
  • 1 can
    tomato puree (15 oz.)
  • 1 lg. can
    whole peeled tomatoes, 28 oz. cut up in can
  • 1 can
    beef broth (14.5 oz.)
  • 1 can
    chicken broth (14.5 oz.)
  • 2 to 3 c
    water (depending on how thick you like it)
  • 1/2 tsp
    balsamic vinegar
  • 1 Tbsp
    italian herbs seasoning
  • 1/4 to 1/2 tsp
  • 10 oz
    dry cheese tortellini
  • 1 1/2 c
    chopped spinach or kale (frozen or fresh)
  • 1 tsp
    freshly grated parmesan cheese, per serving for garnish

How To Make hearty tortellini soup

  • 1
    Pour 1 tablespoon olive oil into a dutch oven or large pot over medium-high heat. Add 1 pound ground Italian sausage; stirring frequently, cook until no pink remains.
  • 2
    Add chopped onion, stirring frequently until onion is translucent.
  • 3
    Add 2 cloves minced garlic, freshly ground black pepper and crushed red pepper flakes; stir and cook for about 30 seconds.
  • 4
    To the pot, add 1 can tomato puree, 1 can chopped tomatoes, 1 can beef broth, 1 can chicken broth, 2 cups water, 1/2 teaspoon balsamic vinegar, 1 tablespoon Italian herbs seasoning, and salt.
  • 5
    Bring to a boil, reduce heat, cover and simmer for about 5 minutes or so.
  • Cooking tortellini soup.
    Uncover, stir, increase heat to medium-high, then stir in 10 ounces of dry cheese tortellini. Bring to boil, reduce heat to medium. Cook, stirring occasionally, for 10 minutes, until pasta is tender.
  • 7
    Add 1 1/2cups chopped spinach or kale when the pasta is almost finished cooking, increasing heat a bit if needed.
  • Hearty tortellini soup in bowl.
    Serve hot, garnished with freshly grated parmesan cheese.