Attention all lovers of cheese! What do you get when you combine all your favorite Italian flavors in a broth based soup and top it with a melty layer of cheese? You get this fabulous, hearty flavor packed soup that is sure to please.
Sure, you can make this soup and not top it with cheese, but why? Adding a melted layer on top takes this utterly delightful soup over the top…literally!!! When the weather turns cold this is the perfect meal to warm you from the inside out.
Start by heating olive oil in a large pot over medium heat. Add Italian sausage and cook until browned.
Break up sausage into small crumbles as it cooks.
Remove cooked sausage and add mushrooms to the pan. Cook until mushrooms release their liquid and are nice and soft.
Add diced celery and onion.
Cook until onions are translucent and celery is soft.
Return cooked sausage to the pan.
Add sliced pepperoni
Add diced tomatoes and chicken broth.
Stir to combine.
Add garlic powder, salt, pepper, Italian seasoning, rosemary, and red pepper flakes.
Increase heat and bring soup to a simmer. Stir in tortellini.
Simmer until tortellini are cooked al dente, about 5-8 minutes. Tortellini will float to the top when cooked through.
Gently stir in spinach leaves and red bell pepper.
Stir and continue to cook for 1-2 minutes until spinach wilts.
Place oven safe soup bowls on a cookie sheet and ladle soup into individual bowls. Top each bowl of soup with grated Parmesan cheese.
Add a slice of Mozzarella cheese to each bowl of soup.
Place bowls in the oven and set oven temperature to broil. Heat under broiler until cheese is melted and starts to brown. Keep a close eye on it. The cheese will go from melted and just starting to brown to burnt in the blink of an eye so don’t walk away from the oven.
Remove from oven when cheese is golden brown. Serve soup with garlic breadsticks to round out this delectable meal.
If you are a lover of all things Italian, a lover of pasta and obsessed with cheese, you are going to LOVE this scrumptious soup! Each rich spoonful is packed with flavor! I bet this soup will become a go to recipe all winter long!
Tortellini Soup
Ingredients
- 1 lb Italian sausage, mild or sweet
- 2 tbsp olive oil
- 8 oz sliced mushrooms
- 2 stalks celery, diced
- 1 onion, diced
- 3 oz sliced pepperoni
- 2 cartons chicken broth
- 1 can diced tomatoes
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp rosemary
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp pepper
- 8 oz cheese filled tortellini
- 2 cups spinach
- 1 small red bell pepper, seeded and thinly sliced
- ¼ cup Parmesan cheese, grated
- 8 slices Mozarella cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage and cook until browned, breaking it up as it cooks into small crumbles.
- Remove cooked sausage and add mushrooms to the pan. Cook until mushrooms release their liquid and are nice and soft.
- Add diced celery and onion and cook until onions are translucent and celery is soft.
- Return cooked sausage to the pan and add sliced pepperoni.
- Add diced tomatoes and chicken broth. Stir to combine.
- Add garlic powder, salt, pepper, Italian seasoning, rosemary, and red pepper flakes.
- Increase heat and bring soup to a simmer.
- Stir in tortellini. Simmer until tortellini are cooked al dente, about 5-8 minutes.
- Gently stir in spinach leaves and red bell pepper.
- Stir and continue to cook until spinach wilts.
- Place oven safe soup bowls on a cookie sheet and ladle soup into individual bowls.
- Top each bowl of soup with grated Parmesan cheese.
- Add a slice of Mozzarella cheese to each bowl of soup.
- Place bowls in the oven and set oven temperature to broil. Heat under broiler until cheese is melted and starts to brown.
- Serve with garlic breadsticks.
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