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Sausage Tortellini Soup with Arugula

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A hearty and flavorful soup combining Italian sausage, cheese tortellini, fire-roasted tomatoes, and fresh arugula in a savory broth seasoned with Italian herbs.

Ingredients

Scale
  • 1 pound Italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 cups vegetable broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 9 ounces cheese tortellini (fresh or frozen)
  • 2 cups fresh arugula
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Brown the Italian sausage in a Dutch oven or large stockpot over medium-high heat.
  2. When the sausage is halfway browned, add the chopped onion and cook until the sausage is fully browned and the onion is soft.
  3. Reduce heat to low and add minced garlic, dried basil, oregano, parsley, thyme, and crushed red pepper flakes; cook for about 1 minute to bloom the herbs.
  4. Whisk the tomato paste with a small amount of beef broth to thin it out.
  5. Add the thinned tomato paste, remaining beef broth, vegetable broth, and fire-roasted diced tomatoes to the pot; increase heat to medium and bring to a low boil.
  6. Reduce heat to a simmer and add the cheese tortellini; cook for 10-15 minutes or until tortellini is tender.
  7. Remove from heat and stir in the fresh arugula until wilted.
  8. Season with salt and pepper to taste.
  9. Serve hot, sprinkled with grated Parmesan cheese.

Notes

You can substitute fresh baby spinach for arugula if preferred, removing large stems. Use refrigerated or frozen cheese tortellini for best texture. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently to avoid soggy pasta.

Nutrition

Find it online: https://www.receipster.com/tortellini-soup-sausage-arugula/

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