Description
This Sausage Tortellini Soup with Spinach is a comforting and hearty Italian-American dish, featuring flavorful Italian sausage, creamy cheese tortellini, fresh spinach, and a rich broth finished with a touch of heavy cream. Perfect as an easy weeknight dinner, the soup combines tender pasta with savory sausage and a hint of spice for a delicious and satisfying meal.
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 cheese 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, and cook for 5 to 7 minutes until browned and cooked through.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes with their juice. Stir in the Italian seasoning and, if using, the crushed red pepper flakes. Bring the soup to a simmer.
- Cook Tortellini: Add the refrigerated cheese tortellini to the simmering soup and cook according to the package instructions, approximately 5 to 7 minutes, until tender.
- Add Spinach and Cream: Stir in the fresh baby spinach and allow it to wilt. Pour in the heavy cream, stir well to combine, and simmer the soup for another 2 to 3 minutes. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can substitute kale for spinach if preferred for a different green.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
