Description
This Creamy Sausage Tortellini Soup is a hearty and comforting dish featuring Italian sausage, tender cheese tortellini, and fresh spinach in a rich, creamy broth. Perfect for a cozy meal, it combines savory flavors with a touch of heat and the freshness of herbs, making it a delicious one-pot dinner ready in just 35 minutes.
Ingredients
Scale
Meat and Dairy
- 1 lb Italian sausage (mild or spicy, based on preference)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup shredded Parmesan cheese (for garnish)
Vegetables and Herbs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 cups fresh spinach, roughly chopped
- Fresh parsley, chopped (optional, for garnish)
Pantry Items
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth (low-sodium)
- 1 package (9 oz) refrigerated cheese tortellini (or frozen)
- Salt and pepper, to taste
Instructions
- Cook the Sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage while breaking it apart with a spoon. Continue cooking until it is browned and crumbled, about 5-7 minutes. Drain any excess grease if necessary.
- Sauté the Vegetables: Add the diced onion to the pot with the sausage and cook for 3-4 minutes until the onion softens. Then add the minced garlic, dried oregano, and red pepper flakes if using, cooking for another minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken broth and undrained diced tomatoes. Stir well, scraping any browned bits off the bottom of the pot to incorporate all flavors.
- Simmer the Soup: Bring the soup to a simmer and cook for 5-7 minutes to allow the flavors to meld together.
- Add the Cream and Milk: Stir in the heavy cream and whole milk, bringing the mixture back to a simmer. Then add the cheese tortellini and cook according to package instructions, typically 5-7 minutes, until the tortellini are tender and thoroughly cooked.
- Add the Spinach: Stir in the roughly chopped fresh spinach and cook for an additional 1-2 minutes until wilted.
- Season and Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with shredded Parmesan cheese and freshly chopped parsley if desired. Serve hot for a comforting meal.
Notes
- You can use either mild or spicy Italian sausage depending on your heat preference.
- Low-sodium chicken broth helps control the salt content of the soup.
- Fresh spinach can be substituted with kale or Swiss chard if preferred.
- For a lighter version, substitute half-and-half or whole milk instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent curdling.
