30 Minute Kielbasa Tortellini Soup
We’re cooking up quick comfort food today: 30 Minute Kielbasa Tortellini Soup is the perfect weeknight dinner idea for any busy (or stressful) evening! This easy soup recipe is not only packed with flavor, it packs in some veggies among the meaty, cheesy goodness of kielbasa + tortellini.
Servings 6
Equipment
Ingredients
- ½ tablespoon olive oil
- 14 oz Polska kielbasa or smoked sausage sliced into half moons
- 8 oz white or baby bella mushrooms sliced
- 2 tablespoon diced onion
- 1.5 teaspoon minced garlic about 3 cloves
- 32 oz chicken broth
- 2 cups water
- 14.5 oz can diced tomatoes
- 1 teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon crushed red pepper
- Sea salt to taste
- Black pepper to taste
- 9 oz refrigerated 3 cheese tortellini
- 8 oz fresh spinach roughly chopped
- Shredded Parmesan to top optional
Instructions
- Cut up the kielbasa, mushrooms, & onions.
- Heat olive oil in a soup pot or Dutch oven over medium heat until shimmering. Add the sausage, mushrooms, and onions, then continue to saute over medium heat for 8-9 minutes, stirring occasionally.
- While the sausage and mushrooms are sauteing, chop the spinach & garlic (if not using pre-minced).
- After the mushrooms have browned and softened, stir in the garlic and saute briefly. Stir in the broth, water, tomatoes, and seasoning, then bring the soup to a boil.
- Reduce heat slightly, add the tortellini, and continue to cook for 2-3 minutes at a gentle boil or until tortellini float to the top and are cooked through. Stir in the spinach until just wilted.
- Serve your tortellini kielbasa soup topped with shredded Parmesan to kick everything up a notch, if desired. (I do recommend it!)
Notes
If you use turkey kielbasa rather than pork, you may wish to increase the olive oil to 1 Tbsp.