Sausage and Cheese Tortellini Soup – Stovetop

As my husband says, you can’t go wrong with cheese tortellini. Earlier this week, I couldn’t decide which of the sausage and cheese tortellini soup recipes on Pinterest I wanted to try. None seemed healthy in any form or fashion so I couldn’t use that as a determinant. But delicious? All sounded highly delicious. The two recipes I was vollying between are this sausage and tortellini soup from Party in My Kitchen and this Crockpot sausage and tortellini soup from Little Fellows.

Ultimately, my pantry and fridge made the decision for me. I had cream cheese and did not have evaporated milk. I went with the Little Fellows recipe as a base but made a few changes. Now, y’all know I love coming home to a good slow cooker meal, but I forgot to brown my sausage before work which really messed up my whole slow cookin’ process. Luckily, I knew it would only take a short time to cook it on the stove top. Besides, much of the time, I find soup and chili just as easy to prepare on the stove than in the slow cooker. Not to mention, I’ve learned the hard way that pasta in the slow cooker often equates to a mushy mess in my kitchen.

Sausage and Cheese Tortellini Soup - Stovetop Soup - Easy Soups - Weeknight Meals - The Gifted Gabber

First, I browned one roll of Jimmy Dean ground sausage (regular flavor) in a large pot. Then, I drained the sausage in a colander before adding it back to the pot. Over the sausage, I poured four cups of tomato broth I added two undrained cans of diced tomatoes, a little garlic and pepper, and two large handfuls of fresh spinach.

I brought it all to a boil before placing on the lid and bringing the soup to a simmer. After about 10 minutes, I added the chunked cream cheese and stirred it around until it was mostly melted. Then, I replaced the lid and let the covered soup simmer for about 10 minutes longer.
Next, I added the bag of frozen cheese tortellini. I simmered the soup, uncovered, a few minutes longer until the tortellini started to rise and bob around near the top of the liquid. Dinner was ready!
Oh, my! This sausage and cheese tortellini soup will be part of my Soup Sunday rotation from now on. I can’t vouch for the quality of the slow-cooker version but the stove top version did not disappoint! And the rainy, chilly weather was the perfect backdrop to this tasty soup.
Sausage and Cheese Tortellini Soup - Stovetop Soup - Easy Soups - Weeknight Meals - The Gifted Gabber
Sausage and Cheese Tortellini Soup - Stovetop Soup - Easy Soups - Weeknight Meals - The Gifted Gabber

Sausage and Cheese Tortellini Soup – Recipe Review

Prep Time: 15 minutes

Cook Time: 30 minutes

Sausage and Cheese Tortellini Soup – Recipe Review

Ingredients

  • 1 roll of Jimmy Dean ground sausage
  • 4 cups of tomato broth (made from Caldo de Tomate; however, chicken broth would work fine)
  • 2 cans of diced tomatoes
  • 2 cups of fresh spinach
  • 2 tsp. Penzey's Forward spice (but I could have used garlic and pepper instead)
  • 1 package of cream cheese, chunked
  • 1 bag of frozen cheese tortellini

Instructions

  1. Brown sausage in large pot.
  2. Drain sausage and return to pot.
  3. Add the 4 cups of tomato broth or chicken broth, the undrained tomatoes, the spices, and the fresh spinach.
  4. Bring to a boil.
  5. Turn heat down to low and allow covered pot to simmer for about 10 minutes.
  6. Add the chunked cream cheese to the pot and stir until the cheese is mostly melted and blended.
  7. Cover the pot and simmer for 10 minutes.
  8. Add the tortellini and allow the soup to cook, uncovered, for about 5 to 7 minutes or until the tortellini begins to bob around the top of the pot.
  9. Serve with crackers or cornbread.
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Update: I have updated the original photos of this post. The following picture is one of the original photos.

Sausage and Cheese Tortellini Soup - Stovetop

5 comments

  1. Casey says:

    we had this for dinner tonight and it was DELICIOUS! My husband, who doesn’t like chunks of tomatoes, even said “this is good, even the tomatoes!” We will definitely be eating this again!
    Thanks Amy for the recipe!

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