Sausage & Tortellini Soup w/ Greens

Here’s a quick soup that is hearty enough for dinner, easy enough to make on a weeknight, and will use up any extra greens in your crisper! Works well with any green we grow at Oxbow from arugula to collards to turnip greens. From my kitchen, adapted from Cooks Illustrated by America’s Test Kitchen

  • 1 T olive oil
  • 1 lb sweet or hot Italian sausage
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 6 C low sodium chicken broth, preferably homemade
  • 1 bay leaf
  • 1 9oz pkg fresh cheese tortellini
  • 1 bunch greens of choice, coarsely chopped
  • salt & freshly ground pepper to taste

Heat oil in a Dutch oven over medium-high heat until just smoking. Cook Sausages, rolling occasionally, until browned all over — about 10 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from pot.

Cook onion in sausage fat until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth and bay leaf, scraping up any browned bits and bring to a boil.


Cut browned sausages into ½-inch rounds and add to pot. Stir in tortellini and simmer over medium heat until tender, 6-8 minutes. Stir in greens and cook until just wilted, 1-2 minutes.

Discard bay leaf, season with salt & pepper and serve.