Recipe Background
Italian Yum Soup combines sausages and tortellini; perfect for game-day comfort.
My love for Italian Yum Soup traces back to a cozy autumn evening, right after my favorite game-day win. As a lifelong fan, one of my rituals involved whipping up something wholesome after a nail-biting match. This particular evening was magic—our team claimed an unexpected victory, and the neighborhood erupted in cheers. Compelled by the joy in the air, I decided to celebrate with a pot of comforting soup. I had those Italian turkey sausages lying in my fridge, perfect for turning into something celebratory and delicious.
Pulling out a medium onion and the brightest garlic cloves I had, I set about creating what would become a post-game tradition. The real secret seemed to lie in letting the sausage brown perfectly with the onions, each crumble adding depth. Tossing in canned tomatoes felt simply right, their juices mingling with reduced-sodium broth and a splash of basil. Remembering to layer in the tortellini towards the end ensured they maintained just the right bite—something that I’ve learned is crucial from a few overcooked mistakes.
The spinach seemed to echo the stadium stands, adding a vibrant touch. Finishing with parmesan and a hint of red pepper flakes let the warmth linger, a perfect homage to that victory-filled evening. What began as a spur-of-the-moment dish has since become my favorite way to wind down after game days—a bowl of honest comfort, cooked with heart and seasoned with winning memories.
Ingredients
- 3/4 pound Italian turkey sausage links casings removed
- 1 medium onion chopped
- 6 cloves garlic minced
- 2 (14.5-ounce) cans reduced-sodium chicken broth
- 1 3/4 cups water
- 1 (14.5-ounce) can diced tomatoes
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 (6-ounce) package fresh baby spinach coarsely chopped
- 2 1/4 teaspoons fresh basil minced, or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- crushed red pepper flakes to taste, divided
- parmesan cheese to taste, shredded, for garnish
Directions
- In a Dutch oven over medium heat, add the sausage and the onion and cook, while crumbling the meat, until the sausage is no longer pink.
- Add the garlic to the sausage mixture and cook, about 1 minute.
- Stir the broth, the water, and the tomatoes and their juices into the sausage mixture and bring to a boil.
- Add the tortellini to the soup mixture and return it to a boil. Cook, stirring occasionally, until the tortellini are almost tender, about 5-8 minutes
- Reduce the heat.
- Add the spinach, the basil, the pepper, and the red pepper flakes to the soup mixture and cook until the spinach is wilted and the tortellini is tender, about 1-2 minutes.
- Serve the soup garnished with the cheese.
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