KIELBASA TORTELLINI SOUP
This kielbasa tortellini soup is hearty and flavorful, featuring spicy kielbasa sausage, tender cheese tortellini, and fresh vegetables in a savory broth. Perfect for a quick, comforting meal any day.
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa sausage sliced
- 1 small onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 14.5 oz can diced tomatoes, undrained
- 2 cups fresh spinach chopped
- 1 cup sliced mushrooms optional
- 1 9-ounce package refrigerated cheese tortellini
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
Cook Kielbasa:
- In a large pot, heat olive oil over medium heat. Add sliced kielbasa and cook until browned, about 5 minutes. Remove and set aside.
Sauté Vegetables:
- In the same pot, add onion and garlic. Cook until softened, about 3–4 minutes.
Add Broth and Tomatoes:
- Pour in chicken broth and diced tomatoes with their juice. Stir in Italian seasoning, salt, and pepper.
Simmer Soup:
- Bring to a boil, then reduce heat and simmer for 10 minutes.
Add Tortellini and Spinach:
- Add tortellini, spinach, mushrooms (if using), and cooked kielbasa. Cook until tortellini is tender, about 5–7 minutes.
Serve:
- Ladle soup into bowls and top with grated Parmesan if desired.
Notes
- Make Ahead:
Soup can be made in advance and reheated. Add tortellini just before serving to avoid overcooking. - Variations:
Substitute turkey kielbasa for a leaner option. Add other vegetables like zucchini or bell peppers. - Serving Suggestions:
Serve with crusty bread or a side salad for a complete meal. - Allergy-Friendly Options:
Use gluten-free tortellini and low-sodium broth if needed. - Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.