Gluten-Free Tortellini Soup
Warm and cozy this gluten-free tortellini soup is delicious on a cold winter day.
I’m a soup girlie, when winter comes give me all the soups. Some of my favorites are this Homemade Chicken Soup Recipe and this Warm & Comforting Escarole, Bean & Italian Sausage Soup.
Why You'll Love This Recipe
- It has veggies in it
- Easy to make
- It’s a hearty soup
- You can use regular or gluten-free cheese tortellini
Ingredients
Italian Sausage – Use your favorite sweet Italian sausage brand. Just remove the outer skin.
Chicken Broth/Stock – Unsalted chicken broth or stock
Olive Oil – Extra-virgin olive oil
Onion – You will need 1 small onion, chopped
Garlic – Three cloves of minced garlic
Diced Tomatoes – You can use diced or petite diced tomatoes. This brings added flavor to the dish.
Thyme – Dried thyme, however you can sub in fresh if you have some on hand.
Kale/Spinach Leaves – You can pick whether you would like to included baby spinach or baby kale leaves.
Tortellini – Use regular or gluten-free cheese tortellini.
Water – To add more liquid volume if needed.
Salt – Use the desired salt amount that works best for you.
Black Pepper – This adds a bit more flavor
Parmesan Cheese – This is optional but delicious sprinkled over the top of the soup.
Instructions
- Remove the sausage from its casing.
- To a large dutch oven add the sausage and fry it, breaking up the pieces until no longer pink. Drain and set it aside.
- Add 1-2 tbsp of olive oil to the dutch oven and add the onions. Sautè until they are soft and almost translucent.
- Add the garlic and sautè for 30 seconds.
- Add 1/4 cup of the chicken broth and scrape up any browned pieces on the bottom of the pot.
- Add the remaining chicken stock, diced tomatoes and the dried thyme. Stir and simmer for 10 minutes.
- Add the kale/spinach and cook for a few minutes until tender.
- Add the tortellini and cook to package directions.
- If the soup seems a bit on the dry side you can add 1/4 to 1/2 cup of water.
- Serve with parmesan cheese sprinkled on top if desired.
Recipe Tips
- If you can find Italian sausage in bulk packaging without the skin it saves some prep time.
- Only add a little bit of water if needed too much water will affect the taste.
Gluten-Free Tortellini Soup
Materials
- 1 lb Italian Sausage, sweet Casings removed
- 2-3 tbsp Extra Virgin Olive Oil
- 1 small Onion, chopped
- 3 Garlic cloves, minced
- 4 cups Chicken Broth, Unsalted Can sub in chicken stock
- 14.5 oz Tomatoes, Diced 1 can
- 1/2 tsp Thyme, dried
- 1 bunch Kale, stems removed and chopped or Baby Spinach
- 1/4-1/2 cup Water
- 9 oz Tortellini, Gluten-Free Can sub in regular tortellini
- Parmesan Cheese Optional
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- In a large stockpot, set over medium heat add the Italian sausage and break it up into little pieces. Drain and set aside, leaving 2 tablespoons of the sausage grease in the pan. If you do not have enough sausage grease add the extra virgin olive oil.
- Add the chopped onions and sauté until they are soft and almost translucent.
- Add the minced garlic and sauté for 30 seconds.
- Add 1/4 cup of the broth and scrape up any bits at the bottom of the pan, then add the remaining broth.
- Add the diced tomatoes and thyme, stir and let it simmer for 10 minutes.
- Add the kale/spinach and cook until tender.
- If there isn't enough broth add no more than a 1/4 to 1/2 cup of water.
- Add the cheese tortellini and cook them per package directions.
- Serve with grated parmesan cheese if desired.
Notes
Nutrition
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