Italian Sausage and Tortellini Soup: A Hearty Comfort in a Bowl
A rich, flavorful soup made with Italian sausage, cheese tortellini, and a creamy tomato broth. Perfect for cold nights and easy weeknight dinners.
Equipment
- Large Pot
- Wooden Spoon
- Ladle
- Knife
- Cutting Board
Ingredients
For the Soup
- 1 lb Italian sausage, casings removed spicy or mild
- 1 tbsp olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for spice
- 1 can diced tomatoes 14 oz
- 4 cups chicken broth
- 2 cups cheese tortellini fresh or frozen
- 1 cup heavy cream
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese for garnish
- to taste salt and black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and fully cooked through. Drain excess fat if necessary.
- Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, Italian seasoning, and red pepper flakes. Cook for another minute until fragrant.
- Pour in the diced tomatoes (with juice) and chicken broth. Bring the mixture to a simmer and let cook for 15 minutes to blend the flavors.
- Add the tortellini to the soup and cook according to the package instructions (usually 3-5 minutes for fresh, 7-9 minutes for frozen).
- Reduce the heat to low and stir in the heavy cream and spinach. Let simmer for another 2-3 minutes until the spinach wilts and the soup is creamy.
- Season with salt and black pepper to taste. Serve hot with grated Parmesan cheese on top.
Video
Notes
For extra depth of flavor, deglaze the pot with a splash of white wine before adding the broth. Leftovers can be stored in the fridge for up to 3 days, but the tortellini may absorb more broth over time.
