Instructions
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In a large pot, cook sausage over medium heat. Drain fat and add onion, celery, red pepper and carrots. Cook for 3 minutes. Add garlic, Italian seasoning, salt, pepper. Cook another minute.
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Stir in broth, tomatoes and water. Bring to a simmer.
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Turn heat to medium-high and then add in pasta. Cover and stir occasionally. Cook 10 minutes, or until tender. Add in spinach, stir then season to taste.
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Ladle into bowls and top with parmesan and fresh herbs if desired.
Notes
To make in crockpot: Add ingredients to the crockpot and cook on high for 3-4 hours. I recommend cooking the sausage beforehand and adding the tortellini during the last half hour.
Storage: This soup will keep in the fridge in an airtight container for about 3 to 5 days. Whenever I make soups with a tomato base, I like to use a glass container for storing so that it doesn’t stain. Sometimes the soup will thicken up a bit in the fridge, so feel free to add a splash of broth when reheating to reach desired consistency.
Freeze: If you are planning on freezing it, hold off on adding the tortellini. The pasta doesn’t freeze well and will get mushy when reheating. Just freeze the soup in an airtight container without the tortellini. When ready to eat, boil some fresh tortellini while you reheat your soup. Then combine the two and you’ll have fresh (not soggy!) soup in no time.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
This Italian sausage soup is made with juicy Italian sausage, loads of veggies, plenty of seasoning, and ditalini pasta in a tomato-based broth. A cozy soup for winter weather!
