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Tortellini Soup

Tortellini en Brodo (in broth) is an Italian soup made with spinach and cheese tortellini and vegetables in a flavorful broth. This version adds sausage and cannellini beans to create a satisfying, well-rounded meal.

Prep Time:  15 minutes
Cook Time:  20 minutes
Yield:  about 18 cups
Serves:  6 – 10



  • 1 teaspoon olive oil
  • 1 (1 ½ pound) package of Italian sausage meat, casings removed
  • *Or substitute chicken or hearty veggies, medium diced
  • 1 cup small diced celery
  • 1 cup small diced red onion
  • 1 cup small diced carrot
  • 4 cups kale or spinach, rough chopped
  • 4 cloves of garlic, minced
  • 8 cups roasted vegetable or chicken broth
  • 3 cups water
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 (20-ounce) package spinach and/or cheese tortellini
  • 1 (5-ounce) package Frigo® Shaved Parmesan Cheese
  • 1 (5-ounce) Frigo® Aged Parmesan Cheese


In a large Dutch oven or heavy-bottomed pot, heat oil on high heat and add in sausage.  While cooking, break up the meat with the back of a spoon and cook until browned and cooked through, about 4 minutes.

Carefully pour off any extra grease from the sausage, reduce the heat to medium, and add the celery, red onion carrot, kale, and garlic.  Cook until onions start to get soft, about 3 minutes.  

Add the broth, water, cannellini beans, and black pepper, increasing heat to high.  When mixture comes to a boil, add tortellini and cook to al dente according to package directions.

Once cooked, turn heat off and fold in Frigo® Shaved Parmesan Cheese.  Top with big curls of Frigo® Aged Parmesan Cheese and serve with fresh bread!

Dig in and enjoy!

Rad Tip:  Make Restaurant Style Parmesan Curls!  Take a vegetable peeler and make long beautiful peels from a wedge of Frigo® Aged Parmesan Cheese, almost like you’re peeling a large carrot.