Italian Tortellini Soup

Prep Time 15

Cook Time 25

Servings

1 tbsp olive oil
3-4 sausages of choice (optional)*
1 yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, smashed
1½ tsp kosher salt, divided
2 tbsp tomato paste
1 tsp dried oregano
1 tsp fennel seeds
6 cups water
1 parmesan rind (optional)
1 (9 oz) pack cheese tortellini
2 cups frozen spinach or 4 cups chopped fresh spinach or kale
1 cup fresh or frozen peas
Parmesan cheese, for topping
Chopped parsley, for topping (optional)
Olive oil, for topping
* If using a pre-cooked sausage, cut it into rounds and brown on both or just one side. If you use a raw sausage, remove the casing and cook/break into crumbles.

Chop 1 yellow onion
Chop 2 carrots
Chop 2 celery stalks
Smash 2 cloves garlic
Chopped parsley, for topping (optional)
You can make the soup ahead, but I would cook the tortellini separately or remove them from the soup once they are cooked - this way they don’t get all mushy from sitting in the liquid over time.

In a large pot over medium heat, add the oil and sausage (if using). Cook until the sausage is browned and cooked through. Transfer to a plate and set aside.
Add the onion, carrot, celery, garlic, and ½ teaspoon salt and cook for 5 minutes, stirring occasionally.
Stir in the tomato paste, oregano, and fennel and stir constantly for about 30-60 seconds. Add the water, parm rind (if using), and remaining 1 teaspoon salt. Bring to a boil, then reduce to low and simmer for 10 minutes. Add the tortellini and cook according to the package instructions. When there is just 1 minute left, stir in the spinach and peas. Make sure the water comes back to a boil for a whole minute to finish cooking. Stir in the sausage (or top your bowls with sausage, if using).
Serve topped with plenty of parmesan, parsley, and a drizzle of your best olive oil.

Substitutions:

To make vegan, use a vegan tortellini or just use pasta. Top with my Pumpkin Seed Parmesan. Sub a vegan sausage for the sausage, if using, or add a can or two of white beans.
To make gluten-free, use a gluten-free tortellini or use a gluten-free pasta and top with plenty of cheese.
Easily sub the spinach and peas with any other quick cooking spring veggie (asparagus, fennel, other greens, etc…)
Up the protein by adding a can of white beans.

Store leftovers in an airtight container in the fridge for up to 4 days.
- Note: I like to remove the tortellini and store separately from the soup if I don’t eat it all so that they don’t become super mushy.

See note above about storing tortellini separate! Warm up the soup and then stir in the tortellini and sausage, if using (the hot soup should warm them up just enough). Top with lots of parm, herbs, oil, and a squeeze of lemon.