Description

This Creamy Sausage Tortellini Soup is the ultimate comfort food, combining savory Italian sausage, tender cheese tortellini, and a rich, creamy broth infused with garlic, herbs, and spinach. Perfect for a cozy family dinner, this hearty soup is both satisfying and easy to prepare.

Ingredients

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 Additions

6 cups chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
9 ounces refrigerated cheese tortellini

Finishing Touches

1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

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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 before continuing.
Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Then add minced garlic, dried Italian seasoning, and red pepper flakes if using. Cook for another minute until the mixture is fragrant.
Build the Soup Base: Pour in the chicken broth and add the undrained diced tomatoes. Stir to combine all ingredients evenly.
Simmer: Bring the soup to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to meld.
Incorporate Spinach: Add the thawed and thoroughly squeezed dry chopped spinach to the soup. Stir well to incorporate evenly throughout.
Add Tortellini: Stir in the cheese tortellini and cook according to the package directions, usually 3-5 minutes, or until the tortellini are tender and cooked through.
Stir in Cream and Parmesan: Lower the heat to low and gently stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy. Avoid boiling to prevent curdling.
Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley and extra grated Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

Use either sweet or hot Italian sausage depending on your spice preference.
For a thicker soup, you can reduce the amount of chicken broth slightly or let the soup simmer uncovered for a few minutes to thicken.
If you prefer a milder soup, omit the red pepper flakes.
Fresh spinach can be used in place of frozen; just add it towards the end and cook until wilted.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to avoid curdling the cream.