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Sausage And Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth and cheese-filled tortellini cooked just tender. Italian sausage crumbles, wilted baby spinach, and parmesan finish every spoonful.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, casings removed
  • 1 lb Italian sausage
cheese tortellini
  • 20 oz refrigerated cheese tortellini
baby spinach
  • 3 cup baby spinach
onion
  • 1 onion, diced
garlic
  • 4 cloves garlic, minced
diced tomatoes
  • 1 can (14 oz) diced tomatoes
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
olive oil
  • 2 tbsp olive oil
parmesan
  • 0.5 cup Parmesan for serving
fresh basil
  • 0.25 cup fresh basil for serving
salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, stirring to crumble, until fully cooked and browned, then drain fat.
Build the flavor base
  1. Sauté onion in the same pot over medium heat for 4 minutes, stirring occasionally, until softened.
  2. Add garlic and tomato paste and cook for 2 minutes, stirring, until fragrant.
Simmer the soup
  1. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring to a boil.
  2. Add tortellini and cook for 4-5 minutes until just tender.
Finish and serve
  1. Stir in heavy cream and cook for 2-3 minutes, stirring until the broth turns creamy.
  2. Add baby spinach and cook for 2-3 minutes until wilted.
  3. Season with salt and pepper to taste, then serve topped with parmesan and fresh basil.

Notes

Pro tip: For the creamiest texture, keep the soup at a gentle simmer once the tortellini goes in so it stays just tender. Store leftovers in an airtight container in the refrigerator up to 3 days. Freezing: yes, but tortellini may soften further after thawing. For a lighter option, use half-and-half instead of heavy cream.