HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTomatoey Tortelloni Soup
Tomatoey Tortelloni Soup

Tomatoey Tortelloni Soup

with Italian Pork Sausage and Baby Spinach

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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 tomatoey 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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

½ ounce


9 ounce

Sweet Italian Pork Sausage

2 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

27.52 ounce

Crushed Tomatoes

2 unit

Chicken Stock Concentrate

9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

5 ounce


½ 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)2259 kJ
Calories540 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate47 g
Sugar9 g
Dietary Fiber4 g
Protein27 g
Cholesterol90 mg
Sodium1420 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
Large Pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and dice onion. Pick basil leaves from stems; discard stems. Remove sausage from casings.


Heat a large drizzle of olive oil in a large 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 concentrates, and 5 cups water to pot. Stir, scraping up any browned bits from bottom. Bring to a boil, then season with salt and pepper.


Once soup is boiling, gently stir in tortelloni. Let cook until tender, about 8 minutes.


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


Divide soup between bowls. Sprinkle with Parmesan and chili flakes (to taste).