Ingredients
Scale
- 8 ounces sweet chicken Italian sausage (or pork sausage, removed from casing)
- 1 stalk celery, chopped
- 1/2 small onion, chopped
- 1 carrot, peeled and chopped
- 2 cloves garlic, minced
- 32 ounce container unsalted chicken bone broth
- 1 1/2 cups water
- 1 small Parmigiano Reggiano rind (optional)
- 1/2 tablespoon Chicken Better than Bouillon (optional)
- 1/4 teaspoon fresh black pepper
- 9 ounces three-cheese tortellini (such as Buitoni)
- 1 cup baby spinach
- Parmigiano Reggiano, grated for serving (optional)
Instructions
- Cook the Sausage
Heat a large pot over medium-low heat and add the sausage. Break it up with a spoon as it cooks, ensuring it browns evenly. This process takes about five minutes and lays the foundation of the soup’s flavor. The rendered fat from the sausage infuses the pot with a rich, savory aroma. - Sauté the Vegetables
Add the chopped celery, onion, carrot, and minced garlic to the pot. Stir well, allowing the vegetables to absorb the sausage’s flavor. Cook for 8–10 minutes until the vegetables soften and release their sweetness. This step creates a fragrant, aromatic base that elevates the soup’s complexity. - Add the Liquid Components
Pour in the chicken bone broth and water, then stir in the Parmigiano Reggiano rind if using. The rind slowly infuses the soup with a subtle nuttiness as it simmers. Increase the heat to medium-high, bringing the mixture to a gentle boil. - Incorporate Seasonings
Once boiling, add the Better Than Bouillon chicken base and fresh black pepper. Stir to dissolve the bouillon thoroughly. Cover the pot and reduce the heat to a medium-low simmer. Allow it to cook for 15–20 minutes, during which the flavors meld beautifully and the vegetables become tender. - Add Tortellini and Spinach
Reduce the heat to low and add the tortellini. Simmer until it cooks to al dente, following the package directions (about 5–6 minutes). Add the spinach in the final minutes of cooking, letting it wilt gently into the soup. - Finish and Serve
Remove the Parmigiano Reggiano rind before serving. Ladle the soup into bowls and top with freshly grated Parmigiano Reggiano if desired. The cheese melts slightly into the broth, adding an irresistible creaminess to each bite.
Notes
- Sausage Alternatives: Swap chicken sausage with turkey sausage for a leaner option or use spicy Italian sausage for a bit of heat. Vegetarian sausage or crumbled tofu can work as a plant-based substitute.
- Broth Variations: While chicken bone broth adds richness, vegetable broth can be used for a vegetarian version. You can also mix chicken and beef broth for a deeper flavor.
- Tortellini Choices: Experiment with different fillings like spinach and ricotta, mushroom, or even meat-filled tortellini to change up the flavor profile.
- Leafy Greens: Substitute spinach with kale or Swiss chard for a slightly different texture and taste.
- Prep Time: 5 minutes
- Cook Time: 40 minutes