Tortellini Soup
By Traeger Kitchen
This rich and satisfying one-pot tortellini soup features wood-fired Italian sausage, tomatoes, spinach, and tortellini that cooks right in the broth. It features plain cheese tortellini, but feel free to swap in your favorite.
Prep Time
15 Min
Cook Time
2 Hr
5 Min
Pellets
Pecan
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Tablespoon | extra-virgin olive oil, plus more as needed |
| 1 Pound | loose mild or spicy Italian sausage |
| 1 Medium | yellow onion, diced |
| 2 Large | carrots, peeled and diced |
| 3 Large | celery stalks, peeled and diced |
| Kosher salt and freshly ground black pepper, to taste | |
| 4 | garlic cloves, minced |
| 2 Tablespoon | tomato paste |
| 6 Cup | homemade or store-bought low-sodium chicken stock |
| 1 | 15-ounce can fire-roasted diced tomatoes |
| 2 | fresh thyme sprigs |
| 8 Ounce | refrigerated cheese-filled tortellini |
| 1 | 5-oz bag baby spinach (about 4 cups) |
| Freshly grated parmesan cheese, for serving |
Steps
1
Preheat the Traeger with the lid closed to 225°F; this will take 10 to 15 minutes. Use Super Smoke if available.
2
Place a Dutch oven or other large oven-safe pot on the grill grate. Add the oil and then the sausage, stirring it to coat with the oil. Spread the sausage over the bottom of the pan, close the grill lid, and smoke for 45 minutes.
225 ˚F / 107 ˚C
00:45
3
Increase the heat to 425°F. Break the sausage up into pieces and cook, stirring occasionally, until cooked through and browned in spots, about 20 minutes.
425 ˚F / 218 ˚C
00:20
4
Using a slotted spoon and leaving the fat behind in the pot, transfer the sausage to a bowl. To the pot, add the onion, carrots, celery, a large pinch of salt, several grinds of black pepper. Stir to combine then close the lid and cook until the vegetables are fork-tender, stirring about halfway through, about 20 minutes.
425 ˚F / 218 ˚C
00:20
5
Add the garlic and tomato paste and stir to combine. Close the lid and cook briefly to release the flavor of the garlic, 2 to 3 minutes
425 ˚F / 218 ˚C
00:02
6
Return the sausage to the pot. Add the chicken stock, canned tomatoes, and thyme, and stir to combine. Put the lid on the pot slightly askew to let some steam to escape. Close the grill and cook until the vegetables are tender (but not mushy), 30 to 40 minutes. The timing of this will vary depending on the thickness of your pot, the weather, and your grill.
425 ˚F / 218 ˚C
00:30
7
When the vegetables are tender (the soup should be at an active simmer at this point), gently add the tortellini and stir. Return the pot lid slightly askew, close the grill, and simmer the pasta until it is al dente, about 5 minutes.
425 ˚F / 218 ˚C
00:05
8
Add the spinach, stir to combine, and cook until wilted but still bright green, about 2 minutes.
425 ˚F / 218 ˚C
00:02
9
Remove and discard the thyme sprigs. Season the soup to taste with salt and serve drizzled with additional olive oil and sprinkled with cheese. Enjoy!
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