Tortellini Soup

I love soups. Right now it’s early spring in California, but it feels a bit wintery with some rainy days here and there and 60 degree weather. I know what you’re thinking if you live in some frigid state somewhere up north. But here, 60s means it’s soup weather.

Here’s a soup that is easy and versatile. You can make different variations of it every time. This time I added some sausage, carrot and spinach because that’s what I happened to have in my fridge. You can make it with just broth or add any veggies you like. It’s really up to you and super easy to make for a quick weeknight meal .


  • 4 Italian chicken sausage links, sliced
  • 1 diced carrot
  • 1/2 diced onion
  • 1 diced celery stick
  • 1 8 oz can tomato sauce
  • 1 carton chicken broth
  • Chopped fresh herbs (ex. parsley, basil, thyme, etc) or Italian seasoning
  • 1 lb cheese tortellini
  • Salt and pepper to taste
  • Fresh spinach leaves, desired amount


  1. Heat a soup pot and spray with some cooking spray or add a tiny bit of olive oil. Brown the sausage.
  2. Add carrots, onion, and celery stick and cook for a few minutes until the onion is translucent.
  3. Add the tomato sauce and broth. Season with salt and pepper to taste. *Sometimes the sausage is bit a salty so you may not need much salt.
  4. Add the chopped fresh herbs. Bring the soup to a boil, then reduce heat to a simmer. Cook until the carrots are tender.
  5. Add the tortellini and spinach and cook for 4-5 minutes on medium heat.
  6. Serve and enjoy.

Hit this up with some discussion. ;)

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