Gluten-Free Tortellini Soup Recipe
I can’t think of many things on a cold winter day better than a bowl of cheesy tortellini, Italian sausage and spinach in a creamy and luxurious tomato broth. Not only is this Creamy Tortellini Soup comforting and delicious, it comes together in only 20 minutes.
Servings: 4
Calories: 886kcal
Ingredients
- 1 lb Italian Sausage
- 1 Yellow Onion diced
- 1 pinch Sea Salt
- 3 cloves Garlic minced
- 1 teaspoon Oregano dried
- ¼-1/2 teaspoon Fennel if your sausage contains fennel you might want to use ¼ tsp.
- ¼ teaspoon Crushed Red Pepper Flakes adjust as needed if you are using spicy sausage
- 2 tablespoon Tomato Paste
- 14.5oz can Fire Roasted Diced Tomatoes
- 2 cups Chicken Broth
- 9 oz Refrigerated Package Of Cheese Tortellini
- 1 cup Coconut Milk full fat
- 3 cups Spinach fresh
- 1-2 tablespoon Parmesan Cheese grated
Instructions
- In a medium to large stock pot or dutch oven over medium heat, place the sausage in the pan and break it up with your spatula. Cook until the sausage has browned and cooked through. With a slotted spoon, remove the sausage and set aside. You may also want to remove a little (but not all) of the rendered fat, roughly 1-2 tbsp.1 lb Italian Sausage
- Reduce the heat to low and add the diced onions and pinch of salt to the pot. Saute for 5-7 minutes or until the onions are soft.1 Yellow Onion, 1 pinch Sea Salt
- Add the garlic, oregano, fennel, crushed red pepper and tomato paste and combine. Cook for 1-2 minutes or until fragrant.3 cloves Garlic, 1 tsp Oregano, ¼-1/2 tsp Fennel, ¼ tsp Crushed Red Pepper Flakes, 2 tbsp Tomato Paste
- Add the broth and diced tomatoes and bring the soup to a boil.14.5oz can Fire Roasted Diced Tomatoes, 2 cups Chicken Broth
- Reduce the heat slightly so the soup is simmering, and add the tortellini and sausage. Cook the tortellini about 1 minute shy of the package directions, as they will continue to cook in the broth.9 oz Refrigerated Package Of Cheese Tortellini
- Reduce the heat to low and add the coconut milk and spinach, stirring to combine. Simmer for 1-2 minutes to allow the spinach to wilt and the flavoring to combine. Serve immediately with freshly grated parmesan cheese on top.1 cup Coconut Milk, 3 cups Spinach, 1-2 tbsp Parmesan Cheese
Notes
Exert Tips And Tricks
- Undercook the tortellini slightly. I cook Taste Republic gluten-free tortellini about 1 minute shy of the package directions. It keeps cooking in the hot broth, and this helps it stay tender instead of getting too soft.
- Cook the tomato paste before adding the broth. Give it 1-2 minutes in the pot with the garlic and spices. This takes away the raw tomato taste and gives a 20-minute soup much deeper flavor.
- Use full-fat coconut milk. The extra fat is what gives the broth its smooth, creamy texture. Light coconut milk makes the soup thinner and won’t give you quite the same result.
- Keep the heat low once the coconut milk goes in. You only need to warm the soup through at this point. A hard boil isn’t needed and can change the texture of the creamy broth.
- Taste before adding more salt. Italian sausage, chicken broth, tortellini, and Parmesan can all bring plenty of salt to the pot. I season the onions lightly, then taste again right before serving.
Nutrition
Calories: 886kcal | Carbohydrates: 78g | Protein: 31g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 89mg | Sodium: 3679mg | Potassium: 697mg | Fiber: 13g | Sugar: 37g | Vitamin A: 8213IU | Vitamin C: 41mg | Calcium: 541mg | Iron: 12mg
