Before this stage of my life, I didn’t really comprehend the make-ahead thing. Sure, when I was in my third trimester, belly swollen and grazing the countertops, I hacked away at a plan for freezer meals when baby finally arrived. But that’s where my idea to cook for my future self began and ended. Frankly, I’ve just always had the time.
Now I’m in a different season—almost every kid has nightly activities, I volunteer with a range of groups in their lives, I work full time, running multiple businesses that take up more brain space than I can really offer, and I maintain an addiction to heated power yoga to keep me just barely thriving.
The freezer is now 100% on my side.
But I’m not about some cream-of soupy casserole vibe. No, I want worthy flavors that hit all the right marks for me—comforting, filling, not too heavy, with plenty of protein, veggies, and a good balance of carbs.
This make-ahead tortellini & sausage soup ticks every box. It’s easy as pie to throw together and freezes and reheats beautifully. I made it for my diastasis recti muscle repair surgery (which is literally happening RIGHT NOW as of the delivery of this recipe to your inbox).
I had a bowl real, live, fresh off the stove, and saved the rest, just ready for me when I need something quick and easy but homemade, hearty, and comforting. For bonus flavor, I love serving it with a quick gremolata, spiked with some olive oil for drizzle power. It takes this dish from reheated from a brick to fresh, bright, Tuscan moment.
Speaking of - any media recs for me in recovery? I need plenty of TV, movies, and books to binge while I’m melting into my recliner for a couple weeks!
Make-Ahead Tortellini & Sausage Soup
1 pound bulk mild Italian sausage (or links, but remove the casing)
1 cup diced onion (optional: sauté until golden for sweetness)
3 cloves garlic, minced
1 (14.5-oz) can fire-roasted diced tomatoes (more depth than regular)
1½–2 cups refrigerated cheese tortellini
4 cups bone broth (or regular chicken broth, but the bone broth adds at least 36g protein to the whole dish!)
1 teaspoon dried basil
1 teaspoon Italian seasoning
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes (optional but adds a little warm heat)
2 cups chopped fresh baby spinach
Optional: ½ cup grated Parmesan stirred in or added to bowls
Optional: squeeze of lemon for brightness
Optional: gremolata, recipe below
Gremolata (Optional but delicious)
1/2 bunch flat-leaf parsley, finely chopped (stems are OK)
2 garlic cloves, finely minced
Zest of 1/2 lemon
1 teaspoons lemon juice
1/4 cup olive oil
1/2 tsp salt, plus more to taste
1/4 teaspoon pepper, more to taste
pinch crushed red pepper flakes (optional but so nice here)
In a skillet over medium-low heat, cook the Italian sausage for 8 to 10 minutes, until browned and no longer pink. Drain and transfer to a large pot.
Place the pot over medium-low heat and add the onion, tomatoes, tortellini, garlic, chicken broth, basil, oregano, thyme, salt, pepper, and spinach.
Simmer for 30 minutes, or until hot. If serving immediately, make gremolata (optional but delicious).
Make gremolata: Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) Add a pinch of chili flakes for heat. Divide soup into serving bowls and drizzle gremolata over. Finish with freshly grated Parmesan and a squeeze of lemon, if desired.
If freezing, cool completely before freezing flat and airtight in gallon freezer bags, or your preferred vessel. Thaw completely before heating in a saucepan over low heat, or in a microwave until heated through.