A rich, creamy, and satisfying soup packed with sausage, cheese tortellini, and tender vegetables.
Ingredients
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 1 tablespoon olive oil (if needed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach (or kale)
- 3/4 cup heavy cream (or half-and-half for a lighter option)
- Fresh parsley or basil, for garnish (optional)
Instructions
Step 1: Brown the Sausage
In a large soup pot or Dutch oven over medium heat, cook the sausage until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain excess grease if needed. If the sausage is lean, add a tablespoon of olive oil before cooking.
Step 2: Sauté Aromatics
Add diced onion to the pot and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute more, until fragrant.
Step 3: Build the Broth
Pour in chicken broth, diced tomatoes, and tomato sauce. Stir in Italian seasoning, and season with salt and pepper to taste. Bring to a gentle boil.
Step 4: Simmer
Lower the heat and let the soup simmer for 10 minutes to develop flavor.
Step 5: Add Tortellini
Stir in the tortellini and cook according to the package instructions (typically 3–5 minutes) until tender but not mushy.
Step 6: Stir in Spinach & Cream
Add fresh spinach and stir until wilted (about 1 minute). Then pour in the heavy cream and stir to combine. Simmer for another 1–2 minutes until the soup is hot and creamy.
Serving Suggestions
- Serve hot in deep bowls with crusty bread or garlic toast.
- Top with shredded Parmesan cheese and fresh herbs if desired.
- Add a side salad for a well-rounded meal.
Tips & Variations
- Make it spicier: Use hot Italian sausage or add red pepper flakes while cooking.
- Add more veggies: Mushrooms, zucchini, or bell peppers make great additions.
- Use frozen tortellini: Increase cooking time slightly.
- Dairy-free version: Use coconut cream or omit the cream entirely for a tomato-based broth.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezing: Avoid freezing with tortellini in it — freeze the broth and sausage base, and add tortellini fresh upon reheating.
- Reheating: Warm gently on the stove over medium-low heat; avoid boiling to prevent cream from separating.