Name: Sausage Tortellini Soup
Ingredients: 1 lb. ground turkey bacon: A leaner alternative to traditional sausage, turkey bacon provides a savory base for the soup.; 1 medium onion, chopped: Adds depth and sweetness to the flavor profile of the soup.; 3 cloves garlic, minced: Infuses the broth with rich aromatic qualities.; 1 tsp dried basil: Brings a hint of sweetness and pairs beautifully with tomatoes.; 1 tsp dried oregano: Provides an herbal earthiness essential for Italian dishes.; 1 tsp dried parsley: Offers freshness and enhances the soup’s visual appeal.; ½ tsp dried thyme: Adds a subtle earthiness that complements the other flavors.; 2 pinches red pepper flakes: Introduces a gentle spice that warms the palate.; 2 cups low sodium beef broth: Enhances the richness of the soup, using low sodium for a healthier option.; 1 ½ tbsp tomato paste: Thickens and adds acidity for balanced flavor.; 1 can fire-roasted tomatoes (14.5 oz): Provides a smoky note that heightens the soup’s flavor.; 4 cups veggie or low sodium chicken broth: Acts as the base for the soup, adding more nutrient density.; 10 oz refrigerated cheese tortellini: The star of the dish, bringing creaminess and substance in each bite.; 3 cups arugula 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.

Description

Warm up with our Sausage Tortellini Soup, packed with hearty sausage, tender tortellini, and fresh veggies. A cozy meal for any night.

Ingredients

Scale

1 lb. ground turkey bacon: A leaner alternative to traditional sausage, turkey bacon provides a savory base for the soup.
1 medium onion, chopped: Adds depth and sweetness to the flavor profile of the soup.
3 cloves garlic, minced: Infuses the broth with rich aromatic qualities.
1 tsp dried basil: Brings a hint of sweetness and pairs beautifully with tomatoes.
1 tsp dried oregano: Provides an herbal earthiness essential for Italian dishes.
1 tsp dried parsley: Offers freshness and enhances the soup’s visual appeal.
½ tsp dried thyme: Adds a subtle earthiness that complements the other flavors.
2 pinches red pepper flakes: Introduces a gentle spice that warms the palate.
2 cups low sodium beef broth: Enhances the richness of the soup, using low sodium for a healthier option.
1 ½ tbsp tomato paste: Thickens and adds acidity for balanced flavor.
1 can fire-roasted tomatoes (14.5 oz): Provides a smoky note that heightens the soup’s flavor.
4 cups veggie or low sodium chicken broth: Acts as the base for the soup, adding more nutrient density.
10 oz refrigerated cheese tortellini: The star of the dish, bringing creaminess and substance in each bite.
3 cups arugula 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

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