This Tortellini Soup is a go-to as soon as the weather changes. It’s hearty, and comforting and comes together in 30 minutes. Just be sure not to add the tortellini right before serving.
This soup does keep for leftovers; however, it is much thicker the next day when the tortellini has soaked up the liquids. It’s almost a pasta/stew combo!
I often make this as a double batch to feed a crowd. If you do, I often do 1 lb of ground beef and 1 lb of hot Italian sausage to mix it up. Plus, I always have ground beef on hand if I have to double to batch when family pops by!
Hot or mild Italian sausage
Yellow onion, chopped
Salt, or to taste
Pepper, or to taste
Tomato paste ( 156ml/5.5 oz cans)
Package of three cheese tortellini, or your favourite kind
In a dutch oven or stock pot, brown the Italian sausage. Once browned, add in 1 tbsp of butter, onion, and Italian seasoning onion and saute for 2 – 3 minutes, until the onion is soft.
If you would like your soup slightly thicker, whisk in the flour to the meat/onion mixture and cook for two minutes.
Add your chicken bouillon to the cup of hot water and whisk to combine. Add the bouillon water and the tomato paste to the meat mixture and stir to combine.
Add in the milk and bring to a light boil. Add in salt and pepper to taste Note: If you are not serving the soup immediately, you can remove it from the heat until ready to serve at this time.
You do not want to add in the tortellini too early, or the tortellini will soak up too much of the broth.
Once boiling, add in the tortellini and spinach. Cook for 7 minutes at a low boil or until the tortellini is done. Top bowls of soup with parmesan and serve!