Description
This creamy sausage tortellini soup is a hearty and comforting one-pot meal, combining Italian sausage, cheese tortellini, fresh spinach, and a rich, creamy broth. Perfect for an easy dinner that satisfies with savory flavors and a smooth texture.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Main Ingredients
- 9 ounces refrigerated cheese tortellini
- 3 cups fresh baby spinach
Finishing Touches
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart as it cooks to ensure an even texture.
- Sauté Aromatics: Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes with their juices. Add Italian seasoning, crushed red pepper flakes if using, salt, and pepper. Bring the mixture to a boil.
- Simmer the Soup: After boiling, reduce the heat to maintain a simmer and cook for 10 minutes to let the flavors meld together.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package directions, typically 5 to 7 minutes, until tender.
- Add the Spinach: Stir in the fresh baby spinach and allow it to wilt for about 2 minutes.
- Finish with Cream and Cheese: Reduce heat to low, then stir in the heavy cream and grated Parmesan. Mix until the soup is creamy and heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed before serving.
Notes
- You can substitute kale for spinach or use turkey sausage for a lighter version.
- For a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the cream.
