Ingredients
Scale
- 1 pound Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 package (9 oz) refrigerated tortellini
- Fresh basil or parsley, for garnish
- Salt and pepper to taste
Instructions
- In a large pot, cook sausage over medium heat until browned. Remove excess fat if necessary.
- Add diced onion and garlic; sauté until fragrant and translucent.
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Stir in chopped carrots and celery; reduce heat and simmer for 10 minutes.
- Add tortellini to the soup and cook according to package instructions, about 5 minutes.
- Season with salt and pepper then garnish with fresh herbs before serving hot.
Notes
- You can substitute sausage with turkey or veggie options for a lighter version.
- This soup stores well in the fridge for up to 3 days and reheats nicely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg