Sausage Tortellini Soup
A rich, tomato-cream broth loaded with Italian sausage, cheese tortellini, and fresh spinach — a satisfying weeknight soup that comes together in under an hour.
Ingredients
- 1 1/2 lbs Italian sausage (mild or hot), casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 28 oz can crushed tomatoes
- 4 cups chicken broth
- 1/2 cup heavy cream
- 10 oz refrigerated cheese tortellini
- 4 cups fresh baby spinach
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
- 2 tsp olive oil
Instructions
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1
Heat 2 tsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 1/2 lbs casings removed Italian sausage (mild or hot) and cook, breaking it into crumbles, until browned and cooked through, about 6-7 minutes. Drain most of the fat, leaving about 1 teaspoon in the pot.
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2
Add 1 medium diced yellow onion to the pot and cook over medium heat for 3-4 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 more minute until fragrant.
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3
Stir in 2 tsp Italian seasoning and 1/2 tsp red pepper flakes, then add 28 oz can crushed tomatoes and 4 cups chicken broth. Bring to a boil.
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4
Add 10 oz refrigerated cheese tortellini and cook according to package directions, usually 3-5 minutes, until tender.
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5
Reduce heat to low and stir in 1/2 cup heavy cream and 4 cups fresh baby spinach. Cook just until the spinach wilts, about 1-2 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
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6
Ladle into bowls and top each serving with 1/2 cup grated Parmesan cheese.