Description
Creamy Sausage Tortellini Soup is a rich and comforting one-pot meal made with Italian sausage, cheese tortellini, spinach, and a creamy tomato-based broth. It’s a quick, hearty soup perfect for chilly nights and packed with layers of flavor.
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) crushed or diced tomatoes
- 4 cups chicken broth
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach (or kale)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus extra for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon. Drain excess grease.
- Add diced onion and cook until soft, about 5 minutes. Stir in garlic and tomato paste, cooking for 30 seconds until fragrant.
- Pour in crushed tomatoes and chicken broth. Add Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavor.
- Add tortellini and cook for 5–7 minutes, or until tender.
- Stir in spinach and let it wilt.
- Pour in heavy cream and Parmesan cheese, stirring until well combined and creamy.
- Taste and adjust seasoning as needed. Serve hot with extra Parmesan if desired.
Notes
- Use frozen tortellini if needed, just increase cook time slightly.
- Substitute spinach with kale or add extra veggies like zucchini or mushrooms.
- For a lighter version, use half-and-half instead of cream.
- Make ahead and add tortellini just before serving to avoid overcooking.
- Thicken with extra Parmesan or simmer uncovered to reduce broth.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
