Ingredients
Equipment
Method
Brown and build the base
- Brown Italian sausage in a large pot over medium-high heat; drain excess fat before continuing.
- Sauté onion for 4 minutes until softened, then add garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer the soup
- Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes; bring the mixture to a boil.
Cook the tortellini
- Add tortellini and cook for 4–5 minutes, stirring occasionally, until tender.
Finish with cream and spinach
- Stir in heavy cream and baby spinach, then cook for 2–3 minutes until the spinach wilts and the broth looks creamy.
- Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil on top.
Notes
For the creamiest texture, keep the soup at a gentle boil only when cooking the tortellini, then reduce to low once cream goes in. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove with a splash of broth or water as needed. Freeze is not recommended because cream soups and tortellini can turn grainy after thawing. For a lighter version, substitute half-and-half for the heavy cream (texture will be slightly less rich).