Description
This Sausage Tortellini Soup is a hearty and comforting one-pot meal featuring savory Italian sausage, tender cheese tortellini, fresh spinach, and a creamy tomato broth. Perfectly seasoned with basil, oregano, and a hint of red pepper flakes, this soup comes together quickly on the stovetop and makes a satisfying dinner for the whole family.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
Main Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1/2 cup heavy cream
To Serve
- Grated Parmesan cheese (optional)
Instructions
- Brown the Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through.
- Sauté the Onion: Add the diced onion to the pot and cook for 3 to 4 minutes until softened and translucent.
- Add Aromatics and Seasonings: Stir in minced garlic, dried basil, oregano, crushed red pepper flakes (if using), black pepper, and salt. Cook for about a minute until fragrant.
- Incorporate Tomato Paste: Mix in the tomato paste and cook for another minute to deepen the flavor.
- Add Liquids: Pour in the chicken broth and canned diced tomatoes with their juices. Bring the soup to a boil.
- Simmer the Soup: Reduce heat to low and let the soup simmer gently for 10 minutes to meld the flavors.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the pot, cooking according to package instructions—usually 3 to 5 minutes—until tender.
- Add Spinach: Stir in the chopped fresh spinach and cook for 1 to 2 minutes until just wilted.
- Finish with Cream: Lower the heat and stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot.
Notes
- Substitute heavy cream with half-and-half for a lighter soup.
- Swap fresh spinach for kale or add chopped carrots for extra vegetable nutrition.
- Use spicy Italian sausage to give the soup a kick of heat.
- For a gluten-free option, use gluten-free cheese tortellini.
