Description
This creamy sausage tortellini soup is a comforting dish filled with Italian sausage, fresh vegetables, and tender cheese tortellini. Finished with heavy cream and vibrant spinach, its perfect for chilly days and can be easily frozen for later enjoyment.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 package (9 ounces) cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the Italian sausage. Use a wooden spoon to break it up into smaller pieces as it cooks. Sauté the sausage for about 5-7 minutes, or until its browned and cooked through.
- Add the diced onion to the pot. Stir it in with the sausage and cook for another 3-4 minutes, until the onion becomes translucent and fragrant.
- Add the garlic, carrots, and celery. Stir everything together and let it cook for an additional 3-4 minutes until the vegetables start to soften and the garlic releases its aroma.
- Sprinkle in the dried oregano, dried basil, and red pepper flakes (if using). Stir well to combine all the flavors, and let it cook for another minute.
- Pour in the chicken broth and add the can of diced tomatoes (with their juices). Stir everything together, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, allowing the flavors to meld together.
- Add the cheese tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes, until they are tender and floating to the top.
- Once the tortellini is cooked, pour in the heavy cream. Stir well to combine, and let the soup heat through for another 2-3 minutes.
- Add the chopped spinach to the pot. Stir it in and let it wilt for about 1-2 minutes.
- Season the soup with salt and pepper to taste.
- Ladle the creamy sausage tortellini soup into bowls and garnish with freshly chopped parsley or basil if desired. Serve with crusty bread or a simple side salad.
Notes
- If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- When reheating, you may need to add a splash of broth or water, as the tortellini will absorb some of the liquid as it sits. Heat gently on the stove over low heat until warmed through.
- This soup also freezes well! Just make sure to leave out the cream if you plan to freeze it. You can add the cream when reheating after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes