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Sausage And Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth and cheese tortellini that cooks up just tender. Italian sausage, baby spinach, and parmesan finish the bowl with savory comfort in one pot.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage tortellini soup base
  • 1 lb Italian sausage Remove casings before browning.
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream
  • 3 cup baby spinach
  • 1 onion Dice.
  • 4 garlic Minced.
  • 20 oz refrigerated cheese tortellini
  • 0.5 Parmesan For serving; grate/shave as desired.
  • 0.25 fresh basil For serving; chopped.
  • 1 Salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a large pot over medium-high heat, add the Italian sausage, and cook until browned, then drain excess fat.
  2. Sauté the onion in the same pot for 4 minutes until softened, then add the garlic and tomato paste and cook for 2 minutes.
Build the soup
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
  2. Add the cheese tortellini and cook for 4-5 minutes until just tender.
Finish and serve
  1. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve topped with parmesan and fresh basil.

Notes

For best texture, keep the soup at a gentle boil while cooking the tortellini so it stays tender but not mushy. Refrigerate leftovers in a sealed container for up to 3 days; reheat on the stovetop until steaming. Freezing is not recommended because cream and refrigerated tortellini can change texture. To make it lighter, use half-and-half instead of heavy cream.