A warm and comforting easy to make gluten-free tortellini soup to help chase the chill away.
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 casing.
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 dice 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 include 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
- In a large stockpot, set over medium heat add the Italian sausage and break it up into little pieces. Cook until the sausage is no longer pink.
- Drain the sausage to a plate and reserve 2 tbsp of the sausage grease. If you do not have enough sausage grease add the extra virgin olive oil.
- Add the chopped onions to the stockpot 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 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.
Recipe tips
- If you can find Italian sausage in bulk packaging with the casing, it saves some prep time.
- Only add a little bit of water if needed. Too much water will affect the taste a bit.
- You can use curly, baby, or Lacinoto kale for this recipe, or you can sub in baby spinach.
Gluten-Free Tortellini Soup
Ingredients
- 1 lb Italian Sausage, sweet Casings removed
- 2-3 tbsp Extra Virgin Olive Oil
- 1 Onion, small 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
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 9 oz Cheese Tortellini, Gluten-free can sub in regular tortellini
- Parmesan Cheese Optional
Instructions
- In a large stockpot, set over medium heat add the Italian sausage and break it up into little pieces. Cook until it's no longer pink.
- Drain the sausage and set it 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 to the stockpot 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 cooked Italian sausage back into the stockpot.
- 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 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.
