30 Min Italian Tortellini Soup

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  • 3 Italian turkey sausage links (4 ounces each), casings removed (I used the “hot” sausage version)
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 package (9 ounces) refrigerated cheese tortellini
  • 1 package (6 ounces) fresh baby spinach, coarsely chopped
  • 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil (or, you can substitute thyme and oregano)
  • 1/4 teaspoon pepper
  • Dash crushed red pepper flakes (optional if not using hot turkey sausage)
  • Shredded Parmesan cheese, optional


Minutes to Prepare: 10 | Minutes to Cook: 20 | Number of Servings: 6

Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink.
Add garlic; cook and stir 2 minutes longer.
Add the broth and tomatoes. Bring to a boil.
Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until pasta is tender, stirring occasionally.
Add the spinach, basil, pepper and pepper flakes; cook 2-3 minutes longer or until spinach is wilted. Serve with cheese if desired.

Nutritional information

Servings Per Recipe: 6 | Serving Size: 1 serving

  • Calories251.9
  • Total Fat8.4 g
  • Saturated Fat2.8 g
  • Polyunsaturated Fat0.2 g
  • Monounsaturated Fat1.0 g
  • Cholesterol53.8 mg
  • Sodium1,136.4 mg
  • Potassium343.5 mg
  • Total Carbohydrate27.4 g
  • Dietary Fiber2.4 g
  • Sugars2.5 g
  • Protein17.3 g

SmartPoints: 7

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