Description
This Sausage Tortellini Soup with Spinach is a hearty and comforting Italian-American classic. Featuring savory browned Italian sausage, tender cheese tortellini, fresh spinach, and a creamy broth infused with garlic, onion, and tomatoes, it’s perfect for an easy weeknight dinner. The soup offers a rich, flavorful experience topped with optional grated Parmesan, providing a delightful balance of creamy and savory elements.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 9 oz refrigerated cheese tortellini
- 2 cups fresh baby spinach
- ½ cup heavy cream
- Salt and black pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Brown the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked through, about 5 to 7 minutes.
- Sauté the aromatics: Add the diced onion to the pot and sauté for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add liquids and seasoning: Pour in the chicken broth and the can of diced tomatoes with their juice. Stir in the Italian seasoning and crushed red pepper flakes if using. Bring the mixture to a simmer.
- Cook the tortellini: Add the refrigerated cheese tortellini to the simmering soup. Cook according to package instructions, typically about 5 to 7 minutes, until the tortellini are tender.
- Add spinach and cream: Stir in the fresh baby spinach and allow it to wilt into the soup. Pour in the heavy cream and combine well. Let the soup simmer for another 2 to 3 minutes to meld flavors.
- Season and serve: Taste and season with salt and black pepper as needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve hot.
Notes
- For a lighter soup, substitute half-and-half or milk for the heavy cream.
- Kale can be used in place of spinach if preferred for a different texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- Use mild or spicy Italian sausage depending on your spice preference.
- Adjust the crushed red pepper flakes to control the heat of the soup.
