Sausage Tortellini Soup
This creamy sausage tortellini soup is hearty, comforting, and loaded with Italian sausage, tender cheese tortellini, tomatoes, spinach, and a rich creamy broth.
Equipment
- large soup pot
- wooden spoon
- cutting board
- chef knife
- measuring cups
Ingredients
- 2 cups packed fresh baby spinach (optional)
- 16 oz Italian sausage
- 1/2 medium onion finely chopped
- 1 cup heavy cream
- 1/4 tsp Italian seasoning
- 2 generous cups refrigerated cheese tortellini
- 3-4 cloves garlic minced
- 2 sticks celery finely chopped
- 4 cups chicken broth
- 1 28-ounce can diced tomatoes with juices
- salt and pepper to taste
- 2 tbsp flour
Instructions
- In a large soup pot, cook the sausage over medium-high heat, stirring occasionally, until browned, about 7–10 minutes. Remove the sausage and set aside on a plate lined with paper towels, leaving about a tablespoon of fat in the pot. Drain any excess.
- Add the finely chopped onion and celery to the pot, cooking for 4–5 minutes until softened. Stir in the minced garlic and flour, cooking for about one minute while constantly stirring.
- Gradually pour in the chicken broth, stirring to ensure the flour dissolves completely. Add the diced tomatoes with their juices and Italian seasoning to the pot. Return the sausage to the mixture and raise the heat to bring the soup to a gentle boil.
- Once the soup reaches a boil, add the tortellini and reduce the heat to maintain a gentle simmer. Cook for about 5 minutes until the tortellini is tender.
- Stir in the heavy cream and continue cooking for another 5 minutes. Add the fresh spinach (if using) and season with salt and pepper to taste before serving.
Notes
Use spicy Italian sausage for extra heat or mild sausage for a family-friendly version. Fresh spinach adds color and nutrients, but it can be omitted if preferred. Serve with crusty bread and Parmesan cheese for an even more satisfying meal.