This classic Italian soup has fresh flavours of the Roma tomatoes, and basil that makes this soup so delicious and comforting. The spinach and feta chicken sausage is mild in flavour and is a lovely addition to this hearty soup.
Yes this Hungarian gal has cooked many cultural dishes, and I have to say I have a diverse palate. But my heart of cooking does belong to my heritage. With that said, I haven’t made this soup in years, and I have almost forgotten how delicious it is and I seem to enjoy it any time of the year. Although, when I do make it, I like to use fresh basil. It adds so much flavour and richness to this soup and that’s what you want. I decided to add the chicken sausage for a milder flavour, and I just so happen to have it in my freezer. The Italian sausage has much more flavour and spiciness to it, and makes a wonderful addition to this soup as well.
Soups are so versatile and very much like stews and chili’s that you can change up some of ingredients to your preference, as long as you keep the base of the flavours. Traditionally, you would use a cheese or meat tortellini, and often in a tomato broth, and you always start with a good quality olive oil and fresh garlic. This soup I add a chicken spinach and feta sausage, since I had it on hand, and I have made it with Italian sausage or without meat. This soup has enough wonderful flavours that you will thoroughly enjoy without the meat, and it’s so easy to make any day of the week.
Recipe Ingredients:
Extra virgin olive oil: I like to use a good quality olive oil imported from Italy, Spain or Greece
Chicken Sausage: sometimes I like to substitute chicken sausage for this recipe, however, feel free to use an Italian sausage, and I would remove the casing. The chicken sausage was very easy to slice since it was very lean
Shallot: a mild onion used for this soup
Garlic: I add three cloves and thought it added enough flavour; however, you can add less or more
Tomatoes: to get a rich, thick soup, the crush Roma tomatoes are the best option; however if you have fresh Roma tomatoes from the garden, then I would highly recommend using them, keeping in mind you would have to remove the skins, seeds and processing them in a blender
Broth: I used a vegetable broth, but chicken can be easily substituted
Basil: adds SO much flavour to this soup, and I highly recommend using fresh
Seasonings: salt and pepper
Chili pepper flakes: adds a slight heat to the soup, again optional
Spinach: adds colour and nutritional value to this soup; I like use organic spinach
Tortellini: my suggestion would be to use a cheese tortellini, and I had frozen on hand, but fresh or package would work just fine; with packaged tortellini, I would boil them first before adding to the soup
Cream: I only added a 1/4 cup to give it enough creaminess, but I know many recipes call for more, so I would say it’s personal preference
Parmesan cheese: is a must for flavour and a perfect finish to this soup
Parsley: if I can add parsley to a dish I will, it’s so fresh and flavourful and healthy too
How to make this delicious soup:
- In a large pot or cast iron pot over medium to high heat, add oil and sliced Italian chicken sausage, and sauté until cooked and a little crispy. Transfer to plaste.
- Add another tablespoon of olive oil to the pot, and sauté the shallot for a couple minutes, then add garlic and cook for about one minute. Stir in crushed tomatoes, vegetable/chicken broth, basil, salt, pepper and chili pepper flakes is using. Bring the soup to boil, then reduce heat and simmer for about 20-30 minutes.
- Add spinach and tortellini and simmer for about 10 minutes, until pasta is tender. Stir in the cream and once all combined and serve immediately.
- The soup should be thick with a rich creamy tomato texture. It’s a satisfying soup with the cheese/meat tortellini and all it needs is a few slices of your favourite Italian bread.
Garnish with Parmesan cheese, chopped parsley and fresh basil. Serve this delicious soup with toasted garlic ciabatta slices, baguettes or focaccia. Enjoy!
STORE in the refrigerator for up to 3 days or freeze in an airtight freezer safe container for up to 2 months.
Did you make this delicious soup? I love to hear your comments…..
TRY MY OTHER DELICIOUS SOUP RECIPES...
Tortellini Soup with Sausage and Spinach
Equipment
- large heavy-bottom pot or cast iron pot
Ingredients
- 1 tbsp extra virgin olive oil
- 3 links chicken spinach sausage, sliced (or pork sausage)
- 1 tbsp extra virgin olive oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1-28 oz can crush tomatoes
- 4 cups vegetable/chicken broth
- 8-10 large basil leaves, roughly chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp chili pepper flakes (optional)
- 2 cups fresh organic spinach
- 9 oz tortellini, frozen (or fresh)
- 1/4 cup 10% cream
- 1/4 cup Parmesan cheese, shredded for garnishing
- 1/4 cup parsley, chopping for garnishing
Instructions
- Heat oil in a large pot or cast iron pot over medium to high heat. Add the sliced sausage, and sauté until cooked and a little crispy. Remove and set aside.
- Add the one tablespoon of olive oil, and sauté the chopped shallot for about 2 minutes, then add garlic and cook for another minute.
- Stir in crushed tomatoes, vegetable/chicken broth, basil, salt, pepper and chili pepper flakes is using.
- Bring the soup to boil, then reduce heat and simmer for about 30 minutes.
- Add spinach and tortellini and simmer for about 10 minutes, until pasta is tender. Stir in the cream and once all combined and serve immediately.
- Serve with Parmesan cheese and fresh parsley.
