Description
This Creamy Sausage Tortellini Soup is a rich and comforting meal perfect for chilly days. Featuring browned Italian sausage, sautéed onions and garlic, tender cheese tortellini, wilted spinach, and a luscious creamy broth made with chicken broth, diced tomatoes, heavy cream, and Parmesan cheese, this soup offers a hearty, flavorful, and easy-to-make dinner that serves eight.
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 Greens
- 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 Dairy
- 9 ounces refrigerated cheese tortellini
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
Seasoning and Garnish
- 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 the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess grease to keep the soup from being too oily.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant.
- Build the Soup Base: Pour in the chicken broth and add the undrained diced tomatoes. Stir everything together to combine the flavors.
- Simmer: Bring the soup to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 15 minutes to meld the flavors.
- Incorporate Spinach: Add the thawed and squeezed dry chopped spinach to the soup. Stir well to distribute the greens evenly.
- Add Tortellini: Add the refrigerated cheese tortellini to the soup. Cook according to the package directions, typically 3-5 minutes, until the tortellini are tender but still firm.
- Stir in Cream and Parmesan: Lower the heat to low and gently stir in the heavy cream and grated Parmesan cheese. Stir until the cheese has melted and the soup becomes creamy. Avoid boiling to prevent curdling.
- Season: Taste and season the soup with salt and black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls. Garnish each serving with freshly chopped parsley and extra grated Parmesan cheese. Serve immediately for the best flavor.
Notes
- Use sweet or hot Italian sausage according to your heat preference.
- Thaw and squeeze the spinach well to avoid excess water in the soup.
- If you prefer a thicker soup, let it simmer uncovered for a few extra minutes before adding cream.
- This soup freezes well; omit the heavy cream if freezing and add it fresh when reheating.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
