Cheese Tortellini Soup Recipe
Our warm and cozy Cheese Tortellini Soup recipe is super easy to make and perfect for a weeknight dinner that everyone will love!
Ingredients
- 1 pound sweet Italian sausage
- 1 tablespoon butter sub plant-based butter
- 2 teaspoons garlic minced
- 1/2 sweet yellow onion minced
- 2 carrots peeled & chopped
- 2 celery stalks sliced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 23.5 oz jar Primal Kitchen Vodka Sauce
- 5 cups chicken broth
- 1 20oz package cheese tortellini
- 2 cups fresh spinach or kale roughly chopped
- garnish: freshly grated parmesan cheese
Instructions
- Cook Sausage: Bring a large dutch oven to a medium-high heat. Add 1 pound sweet Italian sausage and break apart. Move around the large pot to fully brown. If there is a lot of grease, feel free to drain some off.
- Add Veggies: Add 1 tablespoon butter to the large pot and let melt. Then add the 2 teaspoons garlic, diced onion, carrots, and celery. Season with 1/2 teaspoon kosher salt, 1/8 teaspoon ground black pepper, and 1 teaspoon Italian seasoning. Move everything around the pot to cook for 3-4 minutes.
- Sauce + Broth: Gradually pour in the vodka sauce and chicken broth. Let it all simmer for 3-5 minutes to let the flavors come together. Taste and adjust any seasonings, if desired.
- Finish: Add cheese tortellini and spinach to the soup, give it all a mix, and let it continue to simmer for 3-5 minutes or until the tortellini are fully cooked.
- Serve: Ladle soup into individual bowls and top with some parmesan cheese top!
Notes
- Dairy Free: pick-up a dairy-free cheese tortellini, use a plant-based butter, and omit the parmesan cheese or use a vegan parmesan cheese.
- Storage: leftover soup can be stored in an airtight container in the fridge for 4-5 days.
- *Primal Kitchen Vodka Sauce: feel free to swap out or any other favorite marinara sauce you want - this is just what we tested this recipe with and it was SO good!
Nutrition
Calories: 170kcal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 1020mg | Potassium: 361mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2445IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
