HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTomato Y Tortelloni Soup
Tomato-y Tortelloni Soup

Tomato-y Tortelloni Soup

with Baby Spinach and Sausage

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Give the dishwasher a break tonight: all you need to put this recipe together is a pot and a couple of utensils for stirring and chopping. But just because it involves minimal effort doesn’t mean that it has minimal flavor. Loaded with cheesy tortelloni, slices of sweet sausage, tender spinach leaves, and a tomato-y broth, the soup brims and bubbles with plenty of filling, Italian-inspired flavors.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Yellow Onion

½ ounce


6 ounce

Sweet Italian Pork Sausage

1 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

13.76 ounce

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

5 ounce


¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber5 g
Protein40 g
Cholesterol135 mg
Sodium1850 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and dice half the onion (save the rest for another use). Pick basil leaves from stems; discard stems. Remove casings from 2 links sausage (use the other link as you like).


Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing, until browned, 4-5 minutes. Add onion, garlic powder, and oregano to pot. Cook, tossing, until just softened, 2-3 minutes.


Add tomatoes, stock concentrate, and 2½ cups water to pot. Stir, scraping up any browned bits on bottom. Bring to a boil, then season with salt and pepper.


Once soup is boiling and seasoned, reduce heat to medium and gently stir in tortelloni. Let cook until tender, about 8 minutes.


Stir spinach and half the basil into pot and let wilt. Season with salt and pepper.


Divide soup between bowls. Sprinkle with Parmesan, remaining basil leaves, and chili flakes (to taste).