Sausage and Tortellini Soup with Garlic Crostinis
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From thebalancedbowl_
This sausage and tortellini soup, paired with crispy garlic crostinis, is the ultimate comfort food. Enhanced with Better Than Bouillon Roasted Garlic Base and Italian Herb Base, this soup is rich in flavor and tastes like it’s been simmering all day. Whether it’s a cozy night in or a quick family meal, this easy-to-make recipe proves that hearty, delicious meals don’t need to be complicated.
- Recipe Card
Recipe Card
ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 pound hot or mild Italian sausage (if in links, casing removed)
- 6 cups water
- 2 tablespoons Better Than Bouillon Italian Herb Base
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) package cheese tortellini
- 2 cups fresh spinach
- Freshly grated Parmesan, for serving
ingredients
For the Crostinis:
- 1 1/2 sticks softened unsalted butter
- 2 teaspoons Better Than Bouillon Roasted Garlic Base
- 1/2 teaspoon Better Than Bouillon Italian Herb Base
- 1 French or sourdough baguette, cut into ½-inch slices
Method
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
Heat a large pot or Dutch oven over medium-high heat. Add the oil, diced onion, and minced garlic. Sauté for 4-5 minutes until the onion is soft and fragrant.
Step 3
Add the sausage to the pot, crumbling it with a spoon. Cook for 5-6 minutes, until browned.
Step 4
Pour in 6 cups of water and whisk in 2 tbsp Better Than Bouillon Italian Herb Base. Stir in the crushed tomatoes, bring to a boil, then cover and reduce heat to low. Let simmer for 20 minutes.
Step 5
While the soup simmers, make the garlic butter for the crostinis. In a small bowl, mash together the softened butter, Better Than Bouillon Roasted Garlic Base, and Italian Herb Base.
Step 6
Spread the garlic butter on one side of each baguette slice and place them butter-side up on the prepared baking sheet.
Step 7
Bake for 10-15 minutes until golden and crispy.
Step 8
Add the tortellini and spinach to the soup, stirring well. Cook uncovered for another 10 minutes, until the tortellini is tender.
Step 9
Ladle the soup into bowls and garnish with freshly grated Parmesan. Serve alongside the crispy garlic crostinis for dipping.