Description
Creamy Sausage Tortellini Soup is a hearty and comforting one-pot meal that combines savory Italian sausage, tender cheese tortellini, and nutritious spinach in a rich, creamy broth. Perfect for chilly days, this soup offers a delightful balance of flavors and textures, featuring a blend of Italian seasoning, garlic, and Parmesan cheese for an authentic taste of Italy in every spoonful.
Ingredients
Scale
Meat
- 1 pound Italian sausage (sweet or hot, casings removed)
Produce
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- Fresh parsley, chopped, for garnish
Pantry
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 9 ounces refrigerated cheese tortellini
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
Seasonings
- Salt and black pepper to taste
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess grease to keep the soup from becoming too oily.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, roughly 5 minutes. Then stir in minced garlic, dried Italian seasoning, and red pepper flakes if using, cooking for an additional minute until fragrant to build the flavor base.
- Build the Soup Base: Pour in the chicken broth and add the undrained diced tomatoes. Stir everything together to combine the ingredients into a flavorful broth.
- Simmer: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover the pot, and let it simmer for 15 minutes to meld the flavors.
- Incorporate Spinach: Add the thawed and thoroughly squeezed dry spinach to the soup. Stir well to evenly distribute the spinach throughout the broth.
- Add Tortellini: Add cheese tortellini into the soup and cook according to package instructions, usually about 3-5 minutes, until the pasta is tender but still holds its shape.
- Stir in Cream and Parmesan: Lower the heat to low and gently stir in the heavy cream and grated Parmesan cheese. Stir until the cheese melts and the soup becomes creamy. Avoid boiling at this stage to prevent curdling.
- Season: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls, garnish with fresh chopped parsley and extra Parmesan cheese, and serve immediately for the best comforting experience.
Notes
- For a spicier soup, increase the amount of red pepper flakes or use hot Italian sausage.
- You can substitute fresh spinach if preferred; add it at the same stage as frozen spinach.
- To make this soup lighter, use half-and-half instead of heavy cream, though it will be less rich.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid breaking the cream.
- Adding more Parmesan cheese on top before serving enhances the flavor and adds a nice texture contrast.
