Description
This Creamy Sausage Tortellini Soup is a hearty, comforting bowl of goodness. Loaded with Italian sausage, tender tortellini, fresh spinach, and a creamy broth, it’s a perfect meal for chilly nights or any time you crave something cozy and satisfying.
Ingredients
Units
Scale
- For the Soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 cup heavy cream
- 1 (9-ounce) package refrigerated cheese tortellini
- 4 cups fresh spinach (or kale, roughly chopped)
- For Garnish (Optional):
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Cook the Sausage:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a wooden spoon. Remove any excess grease if needed.
- Sauté the Vegetables:
- Add the onion, garlic, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened.
- Season and Simmer:
- Stir in the dried basil, oregano, and red pepper flakes (if using). Add the chicken broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
- Add the Tortellini and Spinach:
- Stir in the heavy cream and tortellini. Simmer for 4–6 minutes, or until the tortellini is tender and cooked through. Add the spinach and cook for another 1–2 minutes, just until wilted.
- Serve:
- Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley, if desired. Serve hot with crusty bread or a side salad.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- Use chicken or turkey sausage for a leaner option.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.