Description
This Creamy Sausage Tortellini Soup is the ultimate comfort food, combining flavorful Italian sausage, tender cheese tortellini, and vibrant spinach in a rich and creamy broth. Perfect for cozy nights, this hearty soup is easy to prepare and sure to satisfy the whole family.
Ingredients
Scale
Sausage and Aromatics
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
Soup Base and Veggies
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Pasta and Cream
- 9 ounces refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
- Sauté Aromatics: Add chopped onion to the pot and cook until softened, approximately 5 minutes. Stir in minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for an additional minute until fragrant.
- Build the Soup Base: Pour in chicken broth and add the undrained diced tomatoes. Stir everything together to combine all the flavors.
- Simmer: Bring the soup to a simmer. Reduce heat to low, cover the pot, and simmer for 15 minutes to allow the flavors to meld.
- Incorporate Spinach: Add the thawed and thoroughly squeezed dry spinach to the soup and stir well to evenly distribute it.
- Add Tortellini: Add the cheese tortellini to the pot. Cook according to package instructions, usually about 3-5 minutes, or until the pasta is tender and cooked through.
- Stir in Cream and Parmesan: Reduce heat to low. Gently stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup becomes creamy. Avoid boiling to prevent curdling.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavor.
- Serve: Ladle the soup into bowls. Garnish with freshly chopped parsley and extra grated Parmesan cheese. Serve immediately for best taste.
Notes
- Drain excess grease from the sausage to keep the soup from becoming too oily.
- Frozen spinach should be fully thawed and squeezed dry to avoid watery soup.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder soup.
- Use refrigerated tortellini for best texture; fresh pasta can also be used but may require adjusted cooking time.
- Do not boil the soup after adding cream to prevent curdling.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
