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Sausage and Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth and tender cheese tortellini. Cook Italian sausage, build a quick tomato base, then simmer until the tortellini is just tender and the spinach wilts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage Casings removed.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream
  • 3 cup baby spinach
  • 20 oz refrigerated cheese tortellini
  • 1 Parmesan and fresh basil for serving For topping.
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat olive oil in a large pot over medium-high heat and brown the Italian sausage until cooked through, about 5-7 minutes, then drain excess fat.
  2. Leave the browned bits in the pot for flavor while you move on to the vegetables.
Build the tomato-cream broth
  1. Add diced onion to the same pot and sauté for 4 minutes, stirring, until softened.
  2. Add minced garlic and tomato paste and cook for 2 minutes, stirring to coat and deepen the flavor.
  3. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring to a boil.
Cook tortellini and finish
  1. Add refrigerated cheese tortellini and cook for 4-5 minutes until just tender.
  2. Stir in heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  3. Season with salt and pepper to taste, then serve topped with parmesan and fresh basil.

Notes

Pro tip: drain the sausage well before building the broth so the soup stays creamy instead of greasy. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently on the stove until steaming. Freezing is not recommended because tortellini can soften too much. For a lighter option, use half-and-half instead of heavy cream for a similar texture with less richness.