Description
A comforting and creamy sausage tortellini soup featuring Italian sausage, tender cheese tortellini, fresh spinach, and a rich, flavorful broth made with tomatoes, chicken broth, and cream. Perfect for an easy weeknight meal that satisfies and warms you up in about 35 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 package (9 oz) refrigerated cheese tortellini (or frozen)
- 2 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
Garnish
- 1/2 cup shredded Parmesan cheese
- Fresh parsley, chopped (optional)
Instructions
- Cook the Sausage: In a large pot or Dutch oven over medium heat, cook Italian sausage, breaking it into small pieces. Brown and crumble the sausage for 5-7 minutes and remove excess grease if necessary.
- Sauté the Vegetables: Add diced onion to the pot with the cooked sausage and sauté for 3-4 minutes until softened. Stir in minced garlic, dried oregano, and red pepper flakes if using, cooking for an additional minute until fragrant.
- Add the Broth and Tomatoes: Pour in chicken broth and the undrained diced tomatoes. Stir to combine, scraping any browned bits from the bottom of the pot to enhance flavor.
- Simmer the Soup: Bring the soup to a simmer and cook for 5-7 minutes to allow the flavors to meld together.
- Add the Cream and Milk: Stir in heavy cream and whole milk. Bring back to a simmer, then add the cheese tortellini. Cook according to package instructions, approximately 5-7 minutes, until tortellini are tender and cooked through.
- Add the Spinach: Stir in roughly chopped fresh spinach and cook for 2-3 minutes until wilted.
- Season and Serve: Taste the soup and add salt and pepper as needed. Ladle into bowls and garnish with shredded Parmesan cheese and optional fresh parsley.
- Enjoy! Serve the soup hot and savor the creamy, comforting flavors.
Notes
- For a spicy kick, use spicy Italian sausage and add the red pepper flakes.
- You can substitute half-and-half for the heavy cream and milk for a lighter soup.
- Fresh spinach can be replaced with kale or Swiss chard if preferred.
- Frozen tortellini can be used, but may require a few extra minutes to cook.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
