Tortellini Soup

  • prep time10 min
  • total time 40 min
  • serves 8

With a mixture of turkey sausages, cheese tortellini, and spinach, bowl of this tasty soup can be ready in only 40 minutes and is only 220 calories. This recipe is also great to freeze and keep for a rainy day when you need something delicious!

Courtesy of Amanda Riva of The Hot Plate.

196 Ratings
Directions for: Tortellini Soup


1 Tbsp extra virgin olive oil

1 small onion, finely chopped

1 stalks celery, thinly sliced

1 clove garlic, minced

1 Tbsp oregano

1 tsp dried thyme

1 pinch dried red chili flakes

1 ½ cup white kidney beans, drained and rinsed

1 28 oz tin whole peeled tomatoes, crushed

4 cup reduced sodium chicken broth

½ lb(s) turkey sausages, meat removed from casing

3 cup fresh or frozen cheese tortellini

2 cup packed baby spinach

freshly ground black pepper

fresh basil, for serving

freshly grated Parmesan cheese, for sprinkling


1. Heat oil in a large pot over medium heat. Add chunks of the sausage meat and cook until it begins to brown. Add the onion, celery and garlic; stir until softened, about 4 minutes. Add the oregano, thyme and chili flakes; stir for 1 minute.

2. Add the white kidney beans, stock and tomatoes; stir to combine. Bring the mixture to a boil and reduce the heat to a simmer. Add the tortellini, spinach and pepper. Simmer for 15-20 minutes until tortellini are cooked and spinach has wilted.

3. Serve with freshly torn basil and Parmesan cheese.

See more: Italian, Cheese, Main, Soup, Dinner, Herbs, Turkey, Winter, Fall, Vegetables, Healthy, Lunch

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