Sausage Tortellini Soup (30 Minute Meal)

Soup is the perfect belly-warming meal in a bowl and this sausage tortellini soup is both quick and delicious.

It’s a one-pot soup packed with Italian sausage, cheese tortellini, and a handful of veggies. It comes together in no time and satisfies even the heartiest of appetites!

Sausage Tortellini Soup in bowls

A Hearty Favorite

  • This soup is ready in just over 30 minutes start to finish.
  • We love the robust flavor of Italian sausage but you can swap it out for your favorite ground meat.
  • This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale.
  • Just one pot means less mess, less dishes.

ingredients for Sausage Tortellini Soup on a marble board

Ingredients

MEAT Ground Italian sausage is used in this recipe. If you use other ground meats, you’ll want to boost the seasonings a bit! Fennel is the spice that gives Italian sausage it’s flavor so add a little if you have it.

BROTH I prefer a low sodium beef broth in this recipe but any kind will work.

VEGGIES Onion adds flavor. The canned tomatoes add great texture and flavor the broth and zucchini adds freshness.

TORTELLINI Because of the Italian sausage makes this soup meaty, we prefer cheese tortellini in this recipe but feel free to use your favorite. Mini ravioli works too.

Pro Tip: Adding a little bit of cornstarch to the broth doesn’t thicken it but it does add a silky feel!

How to Make Sausage Tortellini Soup

You’ll love how easy it is to make this tasty Italian-style soup!

  1. Cook sausage & onion. Drain fat, if needed.
  2. Add broth, tomatoes, & seasonings; simmer to blend flavors.

sausage & tomatoes in a pot for Sausage Tortellini Soup

  1. Add tortellini & zucchini and simmer until tender.
  2. Season with salt & pepper to taste and serve.

ingredients for Sausage Tortellini Soup in a pot

Kitchen Tips

  • To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
  • Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
  • Add the juices from the canned tomatoes.
  • Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.

Sausage Tortellini Soup in a pot with a ladle

Make Ahead & Leftovers

  • Pasta doesn’t keep well in soups, it can get mushy. If you plan for leftovers, cook the tortellini separately.
  • Keep tortellini soup covered in the refrigerator and it will last about 4 days.
  • Double the base of this soup (without tortellini) and freeze half for another day. Add any fresh pasta once thawed.
  • Freeze portions of soup in zippered bags or muffin tins without pasta. Add tortellini or pasta once thawed

Sausage Tortellini Soup in a pot with bread on the side

More Fresh Soups

Did you love this Sausage Tortellini Soup? Be sure to leave a rating and a comment below! 

Sausage Tortellini Soup in bowls

Sausage Tortellini Soup

This hearty soup is loaded with Italian sausage, fresh veggies, and cheese-filled tortellini!
Course Dinner, Lunch, Side Dish, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 226
Author Holly Nilsson

Ingredients

  • ½ pound Italian sausage hot or mild
  • 1 medium onion diced
  • 1 cup water
  • 1 ½ teaspoons cornstarch
  • 4 cups low sodium beef broth
  • 14 oz canned diced tomatoes with juices
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 4 oz fresh cheese tortellini about 3 cups uncooked
  • 1 medium zucchini sliced
  • shredded parmesan cheese and parsley for serving

Instructions

  • Cook sausage and onion until no pink remains. Drain fat.
  • Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
  • Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
  • Top with fresh parsley and parmesan cheese for serving.

Notes

Note: If you plan to keep leftovers, cook the tortellini separately and add to each bowl while serving.

This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale. A can of white beans can be added too.

To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.

Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.

Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.

Nutrition

Serving: 1.33cups | Calories: 226 | Carbohydrates: 14g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 752mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
Sausage Tortellini Soup in a pot with a ladle and ingredients for Sausage Tortellini Soup with a title
Sausage Tortellini Soup in white bowls with writing
Sausage Tortellini Soup in a bowl with text
Sausage Tortellini Soup in a white bowl with a title

Originally posted at Spend with Pennies

Zucchini Muffins – Loaded with Fresh Zucchini!

These zucchini muffins come out moist and flavorful every time!

We love this recipe because it’s easy and of course the zucchini makes them extra moist.

close up of two Zucchini Chocolate Chip Muffins

Ingredients

We love these zucchini muffins just the way they are— but switching out ingredients makes these muffins super versatile!

DRY INGREDIENTS This recipe calls for all purpose flour and other ingredients typical in muffin recipes. Half of the all purpose flour can be substituted for whole wheat flour if desired.

VEGGIES Similar to a quick bread, zucchini muffins can be switched up with shredded carrots instead of zucchini. Or use shredded pumpkin and add some cinnamon!

OTHER ADDITIONS Why not add some frozen blueberries? Zucchini muffins are a great low-sugar way to get healthy nutrition into hungry bellies. We are convinced this is one of our best recipes ever!

process of adding ingredients to bowl to make Zucchini Chocolate Chip Muffins

How to Make Zucchini Muffins

It’s not hard to whip up a batch of homemade zucchini muffins!

  1. Prepare muffin tins. Whisk all the dry ingredients together (per recipe below).
  2. Combine egg, oil, and vanilla, and zucchini. Fold the wet ingredients into the dry ingredients. Don’t over mix.
  3. Pour into prepared muffin liners or tins. Bake until a pick inserted into the center comes out clean.

Zucchini Chocolate Chip Muffins in the muffin tin

How Long to Bake Muffins

  • For mini-muffins: Bake @ 350°F for 14 to 16 minutes.
  • For regular-sized muffins: Bake @ 350°F for 22 to 24 minutes.
  • For Texas-sized muffins: Bake @ 350°F for 24 to 27 minutes.

Baking with Zucchini

Baking with zucchini can be simple— we recommend squeezing out the excess moisture from grated zucchini by pressing it down in the colander or pressing it between layers of clean paper towels.

Storing Zucchini Muffins

  • Zucchini muffins are best when they are kept at room temperature and in a closed container or a zippered bag. Keep a slice of bread with them so it absorbs excess moisture.
  • Zucchini muffins freeze perfectly, so wrap them individually in plastic wrap, then place them in a zippered bag. Write the date on the outside of the bag and they will last about 8 weeks in the freezer!

More Muffins

Did you love these Zucchini Muffins? Be sure to leave a rating and a comment below! 

Zucchini Muffins with a bite taken out of one

Zucchini Muffins

These Zucchini Muffins are moist, decadent, and make the perfect snack or breakfast treat!
Course Breakfast, Muffins, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 187
Author Holly Nilsson

Ingredients

  • 1 cup flour
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • cup oil
  • 1 teaspoon vanilla
  • 1 cup zucchini grated
  • 3 tablespoons milk
  • ½ cup walnuts chopped
  • ¼ cup mini chocolate chips optional

Instructions

  • Preheat oven to 350˚F. Line muffin wells with liners.
  • Whisk dry ingredients medium bowl. Set aside.
  • In a separate bowl, combine egg, oil, vanilla. Fold in zucchini.
  • Fold the wet mixture into the dry mixture just until combined. Fold in walnuts (and chocolate chips if using.)
  • Divide over muffin tins and bake 22-24 minutes or until a toothpick comes out clean.

Notes

Zucchini muffins can be kept at room temperature in a closed container or a zippered bag. Keep a slice of bread with them to absorb excess moisture.

Nutrition

Calories: 187 | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Zucchini Favorites

close up of Zucchini Chocolate Chip Muffins with a bite taken out
stacked Zucchini Chocolate Chip Muffins with a title
pile of Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins with a title

Originally posted at Spend with Pennies

Cod Parmigiana For Dinner

Cod Parmigiana

Ingredients

1/4 cup all-purpose flour
Salt and freshly ground pepper to taste
1 egg
1/2 cup panko Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
12 oz cod or another firm thick white fish fillet
2 tablespoons olive oil
4 oz fresh mozzarella sliced
Cherry Tomato Sauce, below

Directions

Place flour on a plate and add a pinch of salt and pepper. In a bowl, beat the egg with a little water. On another plate, mix bread crumbs with Parmesan.

Coat fish fillets in flour, dip in egg mixture, shake off excess, and coat with bread crumb mixture. Heat oil in a deep skillet with a cover. When the oil is hot, add the breaded fish and cook on both sides until brown. Remove to a paper towel-lined plate to drain.

Clean out the skillet and add half to the cherry tomato sauce recipe. Heat for a few minutes and return the fish to the pan.  Cover and cook for 5 minutes. Uncover the pan and place the mozzarella cheese evenly on the fish. Cover the pan and heat on low until the mozzarella melts.

Cherry Tomato Sauce

Ingredients

1 tablespoon olive oil
2 garlic cloves, finely chopped
½ cup diced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
28 oz can Italian cherry tomatoes (Cento)
1 large sprig of basil
2 teaspoons honey
1 teaspoon capers

Directions

Heat the oil in a frying pan. Add onion, garlic, salt, and black pepper. When the onion is tender add the tomatoes, basil, and honey. Break the tomatoes up a little with a wooden spoon and cook for 15–20 minutes over medium heat. Stir in the capers.

Orzo with Diced Zucchini

Ingredients

1 cup whole wheat orzo
1 teaspoon salt plus extra for seasoning
1 medium zucchini diced into ½ inch cubes
½ cup diced white onion
1 large garlic clove, minced
2 tablespoons olive oil

Directions

Add salt to a large saucepan of boiling water. Stir in orzo and cook according to package directions. Drain and set aside. In the same pot heat the oil and add the garlic and onion. Cook for two minutes and add the zucchini. Stir and cook for three more minutes. Add drained orzo, turn heat to low, and let the mixture heat. Serve with the cod.

Originally posted at Jovina Cooks Italian