Tuscan Tortellini Vegetable Soup
This is a hearty soup loaded with cheesy tortellini, San Marzano tomatoes, spinach, zucchini, carrots, onion, peppers and turkey sausage. Perfect for a cold winter day!
Servings 10 servings
Calories 410kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound turkey sausage , mild or spicy, removed from casings
- 1 onion , chopped
- 3 carrots , chopped
- 1 red or yellow bell pepper , chopped
- 1 poblano pepper , chopped
- 1 zucchini , cut into quarter-moon slices about ¼-inch thick
- 1 tablespoon garlic , minced
- 1 teaspoon each dried basil , oregano and parsley
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup dry white wine or red wine
- 28- ounce can whole San Marzano tomatoes
- 1 quart low-sodium chicken broth
- 1 cup tomato sauce
- 2 tablespoons tomato paste
- 2 cups chopped roma tomatoes
- 15- ounce can white beans , drained and rinsed
- 20- ounce package refrigerated cheese tortellini
- ½ cup heavy cream (optional)
- 5- ounce package baby spinach
- ½ cup freshly grated parmesan cheese , plus extra when serving
- ¼ cup each fresh parsley , oregano and basil, chopped, plus extra for garnish
- Kosher salt and pepper
Instructions
- Heat olive oil in large Dutch oven or stock pot over medium-high heat. Add sausage and sauté until browned, about 8 minutes. Break up large pieces with a wooden spoon.
- Use a slotted spoon to transfer to a bowl when done. Cover with foil and set aside.
- Add onion and carrots to the sausage drippings. Season with salt and pepper. Cook 5 minutes until starting to soften.
- Stir in peppers and zucchini. Cook another 5 minutes.
- Add garlic, dried herbs and red pepper flakes. Cook 1-2 minutes, stirring frequently.
- Deglaze pot with white wine. Cook 2 minutes.
- Add San Marzano tomatoes and juice to the vegetables. Gently break up the tomatoes with a wooden spoon or potato masher.
- Stir in broth, tomato sauce and tomato paste. Bring to a soft boil.
- Return the sausage to the pot. Add the chopped tomatoes, beans and tortellini. Cook just until the tortellini has softened, about 5 minutes.
- Turn heat to low. Stir in the cream and wilt in the spinach a couple handfuls at a time.
- Add parmesan cheese, fresh herbs and season with salt and pepper, to taste.
- Ladle into bowls and pass the parm. Enjoy!
Notes
*You can make the soup a day ahead. Cover and refrigerate. Either rewarm on low heat or microwave individual portions so the tortellini doesn’t become mushy. Also, you can freeze the soup up to 3 months.
Nutrition
Serving: 1 serving | Calories: 410kcal | Carbohydrates: 48g | Protein: 27g | Fat: 13g | Cholesterol: 60mg | Sodium: 920mg | Potassium: 1038mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5576IU | Vitamin C: 52mg | Calcium: 243mg