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Sausage and Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth, tender cheese tortellini, and baby spinach. Cook Italian sausage, build a quick garlic-tomato base, then simmer and finish until the broth turns creamy and comforting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Casings removed.
Tortellini
  • 20 oz refrigerated cheese tortellini
Spinach
  • 3 cup baby spinach
Aromatics and vegetables
  • 1 onion Diced.
  • 4 garlic Minced.
Tomatoes and broth
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Dairy
  • 1 cup heavy cream
Seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 tbsp olive oil
  • 0.25 salt and pepper To taste.
Serving
  • Parmesan For serving.
  • fresh basil For serving.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the Italian sausage in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion in the same pot for 4 minutes, then add the garlic and tomato paste and cook for 2 minutes.
Simmer the soup
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
  2. Add the tortellini and cook for 4-5 minutes, until just tender.
Finish and serve
  1. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  2. Season with salt and pepper to taste, then serve topped with Parmesan and fresh basil.

Notes

For best texture, cook the tortellini until just tender (don’t overcook after the cream goes in). Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth if thickened. Freezing is not recommended because the tortellini can soften further. For a lighter option, use half-and-half instead of heavy cream for a less rich broth.