Italian Dinner Soup with Tortellini

Featured in blog: Italian Nights


  • 1 pound uncooked Italian sausage links, casings removed (about 4)
  • 4 cups chicken stock or broth
  • 4 cups beef stock or broth
  • 1 14.5-ounce can diced tomatoes with basil, garlic and oregano
  • 2 tablespoons of tomato paste
  • 1 9-ounce package of refrigerated tortellini
  • 2 cups baby spinach leaves, coarsely chopped
  • 1/4 cup of fresh basil leaves, coarsely chopped
  • 2 ounces Parmesan cheese, grated


  1. In a large skillet, cook sausage over medium heat, stirring occasionally until no pink remains, drain and set aside
  2. In a Dutch oven, combine chicken and beef stock, diced tomatoes (include juice) and tomato paste, bring to a boil
  3. Add tortellini into Dutch oven and cook for 7 minutes
  4. Add sausage and return to boiling
  5. Stir in spinach to wilt (feel free to add more water and/or broth as desired)
  6. Add basil and parmesan cheese

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