Sausage Tortellini Soup
This cozy one-pot soup has Italian sausage, cheese tortellini, and spinach all in a creamy tomato broth. It's totally satisfying!
Ingredients
- 1 pound Italian sausage
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 20-ounce package refrigerated cheese tortellini
- 1 cup heavy cream
- 4 cups fresh baby spinach
- Grated Parmesan cheese for serving (optional)
Instructions
- Take the sausage out of the casings and brown it in your pot over medium-high heat for 5 to 7 minutes.
- Drain most of the fat but leave about a tablespoon, then add your onion and garlic to the pot.
- Cook the onion and garlic with the sausage for 3 to 4 minutes until the onion is soft and clear.
- Pour in your chicken broth and tomatoes with all the juice, then stir everything together really well.
- Add your Italian seasoning, salt, and pepper to the soup and mix it all up so it's even.
- Let the soup boil, then turn the heat to medium-low and let it simmer for 10 minutes without a lid.
- Drop the tortellini and cook them for 5 to 7 minutes until they're tender and floating up.
- Turn the heat to low, stir in the cream until it's mixed in, then add the spinach until it wilts down.
- Taste your soup and add more salt or pepper if you want before you serve it nice and hot.
- Scoop soup into bowls and put some Parmesan cheese on top if you'd like extra yummy flavor.
Notes
- Tortellini soaks up liquid when it sits, so add more broth when you reheat any leftovers later.
- For a spicier version, grab hot Italian sausage or toss in some red pepper flakes to taste.
- You can use kale instead of spinach, but add it earlier since it needs more cooking time.
- Store the soup and pasta separately if you're meal prepping, so tortellini doesn't get too soft.
- This recipe is easy to double for a crowd, just make sure you use a bigger pot.