RecipeCastle

Sausage Tortellini Soup

Sausage Tortellini Soup

Ingredients

  • 1 lb.ground turkey bacon: A leaner alternative to traditional sausage (turkey bacon provides a savory base for the soup.)
  • 1medium onion (chopped: Adds depth and sweetness to the flavor profile of the soup.)
  • 3 clovesgarlic (minced: Infuses the broth with rich aromatic qualities.)
  • 1 tspdried basil: Brings a hint of sweetness and pairs beautifully with tomatoes.
  • 1 tspdried oregano: Provides an herbal earthiness essential for Italian dishes.
  • 1 tspdried parsley: Offers freshness and enhances the soup's visual appeal.
  • ½ tspdried thyme: Adds a subtle earthiness that complements the other flavors.
  • 2 pinchesred pepper flakes: Introduces a gentle spice that warms the palate.
  • 2 cupslow sodium beef broth: Enhances the richness of the soup (using low sodium for a healthier option.)
  • 1 ½ tbsptomato paste: Thickens and adds acidity for balanced flavor.
  • 1can fire-roasted tomatoes (14.5 oz: Provides a smoky note that heightens the soup’s flavor.)
  • 4 cupsveggie or low sodium chicken broth: Acts as the base for the soup (adding more nutrient density.)
  • 10 ozrefrigerated cheese tortellini: The star of the dish (bringing creaminess and substance in each bite.)
  • 3 cupsarugula or spinach: Adding greens for nutrition (you can substitute arugula with spinach if preferred.)
  • —Grated Parmesan cheese: For garnishing (adding a creamy, salty finish to the soup.)
  • —Fresh thyme & basil (optional: For extra freshness and visual appeal, these herbs can be used as garnish.)

Instructions

  1. 1

    Brown the turkey bacon: In a large pot over medium heat, add 1 lb. ground turkey bacon. Cook until browned, stirring occasionally for about 5-7 minutes.

  2. 2

    Add the onion: Incorporate 1 medium onion, chopped, and sauté until the onion is softened and translucent, approximately 3-4 minutes.

  3. 3

    Stir in garlic and herbs: Add 3 cloves garlic, minced, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp dried parsley, ½ tsp dried thyme, and 2 pinches red pepper flakes; stir and cook for 1 minute until fragrant.

  4. 4

    Incorporate tomato paste and broth: Whisk together 1 ½ tbsp tomato paste with 2 cups low sodium beef broth and add this mixture to the pot along with 4 cups veggie or low sodium chicken broth and 1 can fire-roasted tomatoes (14.5 oz). Bring this to a low boil.

  5. 5

    Add tortellini: Once boiling, gently stir in 10 oz refrigerated cheese tortellini and reduce the heat to a simmer. Cook for 10-15 minutes or until the tortellini is tender and cooked through.

  6. 6

    Mix in the greens: Stir in 3 cups arugula or spinach until wilted, season with salt and pepper to taste, and top with grated Parmesan cheese for serving.