30-Minute Turkey and Sausage Tortellini Soup
This hearty tortellini soup uses shredded turkey (leftover is great), Italian sausage, and spinach all simmered in a lemon-y turkey broth. Frozen tortellini makes it easy, satisfying and perfect for those busy weeknights. Plus, it's ready in about 30 minutes!
Servings 6
Ingredients
- 12 oz bag frozen cheese tortellini I use Perfect Pasta
- ½ whole cooked turkey breast skin removed & shredded or diced [see below for easy recipe, if needed]
- 2 Tablespoons olive oil divided
- 2-3 links of Italian sausage or 1/2 lb bulk sausage cases removed
- ½ teaspoon dried sage
- ½ onion finely chopped, about 1/2 cup
- 1 ½ teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
- 3 Tablespoons tomato paste
- 2 quarts turkey stock
- 8 oz fresh baby spinach
- ½ lemon juiced
- grated Parmesan cheese
Instructions
- Cook the tortellini in salted, boiling water for half the time according to the package directions (approximately 2 minutes). Drain in a colander and set aside.12 oz bag frozen cheese tortellini
- Heat a 4 qt. soup or saucepan and add a tablespoon of olive oil. Add the sausage and sage. Cook until no longer pink about 8 minutes, crumbling while cooking with a spatula or wooden spoon. Remove from pan to a paper towel-lined plate and set aside.2 Tablespoons olive oil, 2-3 links of Italian sausage or 1/2 lb bulk sausage, ½ teaspoon dried sage
- In the same skillet, add the remaining tablespoon of olive oil and add the chopped onion. Saute for about 5 minutes until lightly golden. Add the garlic at the end and saute for 30 seconds until fragrant.½ onion, 1 ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic
- Add the tomato paste to the soup pan and swirl around in the pan until caramelized about 1-2 minutes.3 Tablespoons tomato paste
- To the soup pan, add the turkey stock. Stir the soup and allow it to come to a very low boil, cooking for 15 minutes total.2 quarts turkey stock
- Add turkey, reserved sausage, tortellini and spinach to the soup during the last 2-3 minutes of cooking. Stir until the spinach has wilted and the tortellini is cooked. Taste for seasoning adding the additional teaspoon of salt if needed.½ whole cooked turkey breast, 8 oz fresh baby spinach
- Squeeze the lemon into the soup (minus the seeds!). Serve with freshly grated Parmesan cheese.½ lemon, grated Parmesan cheese
Notes
Serving Suggestions. Lemon wedges, grated Parmesan cheese and some fried sage leaves.
Turkey. My brined roast turkey breast recipe is a great first step for this soup.
Sausage. You can use bulk Italian sausage as well as spicy sausage if you want to shake things up.
Creamy Version. If you’re a creamy turkey soup fan, feel free to add ½ cup of heavy cream when you add the stock. Adjust the salt and pepper to taste as well.
