Sausage and Tortellini Soup Recipe

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while still providing flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option.

Parmesan cheese

🥗Healthier: Nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

tortellini

🥗Healthier: whole wheat tortellini

💰Cheaper: pasta shapes

Whole wheat adds fiber; other pasta shapes are often less expensive.

In a large soup pot, or heavy-bottomed Dutch oven, brown the ground sausage over medium-high heat until crispy. Remove with a slotted spoon to a paper towel lined bowl to drain and set aside.

Reduce heat to medium and add the carrot and onion, sprinkle with a pinch of kosher salt, stirring to coat. Add a splash of the chicken stock to help deglaze the pan. Cook the vegetables until they just begin to become tender, about three minutes. Stir in the garlic and cook until fragrant, about 1 minute more. Add the remaining stock and diced tomatoes. Taste, and adjust seasoning, adding more kosher salt. Increase the heat to medium-high and bring the soup to a boil.

Stir in the tortellini and cooked sausage, making sure everything is well combined. Cook until tortellini are tender, about five minutes. Taste and finish with another sprinkling of kosher salt.

Remove from heat and stir in the heavy cream.

Serve with a sprinkling of parmesan cheese, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens