Description
Creamy Sausage Tortellini Soup is a hearty, comforting dish perfect for cozy nights. This flavorful soup combines browned Italian sausage, tender cheese tortellini, spinach, and a rich creamy broth infused with garlic, onion, and Italian herbs. Made on the stovetop in under an hour, it’s an easy one-pot meal that delivers warmth and satisfaction to the whole family.
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 Vegetables
- 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 Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess grease to prevent greasiness in the soup.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, approximately 5 minutes. Stir in minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for another minute until fragrant to build deep flavor.
- Build the Soup Base: Pour in the chicken broth and add the undrained diced tomatoes. Stir everything together to combine the flavors evenly.
- Simmer: Bring the soup to a gentle simmer over medium heat, then reduce heat to low. Cover the pot and simmer the broth for 15 minutes to allow flavors to meld.
- Incorporate Spinach: Stir in the thawed and squeezed dry chopped spinach to add a nutritious green touch and vibrant color to the soup.
- Add Tortellini: Add the cheese tortellini to the soup. Cook following the package directions, usually 3-5 minutes, until the pasta is tender and cooked through.
- Stir in Cream and Parmesan: Lower the heat to the lowest setting. Gently stir in the heavy cream and grated Parmesan cheese until melted and the soup becomes luxuriously creamy. Avoid boiling to maintain the cream’s smooth texture.
- Season: Taste the soup, then season with salt and freshly ground black pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish with freshly chopped parsley and extra grated Parmesan cheese for a flavorful finishing touch. Serve immediately and enjoy the comforting warmth.
Notes
- For a spicier kick, increase the red pepper flakes to taste.
- Use sweet or hot Italian sausage depending on your preference for heat.
- Fresh spinach can be substituted for frozen; just add it in at the same step once wilted.
- To make this soup lighter, substitute half-and-half for heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Parmesan rind can be added during simmering to boost depth of flavor, just remove before adding cream.
