Sausage Tortellini Soup

A hearty tomato-based soup with Italian sausage, tender cheese tortellini, and spinach, finished with a splash of cream for a rich, comforting bowl.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound italian sausage
• 1 medium yellow onion
• 3 cloves garlic
• 28 ounces crushed tomatoes
• 6 cups low-sodium chicken broth
• 2 teaspoons italian seasoning
• 9 ounces cheese tortellini
• 5 ounces baby spinach
• 1 cup heavy cream
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large pot over medium-high heat. Remove the sausage from its casings, add it to the pot, and cook for 5 to 7 minutes, breaking it into small pieces, until browned and cooked through. Transfer excess grease if needed. (about 7 min) — Medium-high heat
2. Add the diced onion and cook for 4 to 5 minutes, until softened. Stir in the minced garlic and Italian seasoning and cook for 30 seconds, until fragrant. (about 5 min) — Medium heat
3. Add the crushed tomatoes and chicken broth. Stir in the salt and black pepper, scraping up any browned bits from the bottom. Bring to a gentle boil. (about 5 min) — Medium-high heat
4. Reduce the heat to medium-low, cover partially, and simmer for 10 minutes to blend the flavors. (about 10 min) — Medium-low heat
5. Stir in the cheese tortellini and simmer according to the package directions, usually 5 to 7 minutes, until tender. Avoid a vigorous boil so the tortellini stays intact. (about 7 min) — Gentle simmer
6. Stir in the spinach and heavy cream. Cook for 2 to 3 minutes, until the spinach wilts and the soup is hot. Do not boil after adding the cream. (about 3 min) — Low heat
7. Taste and adjust the seasoning. Ladle into bowls and top with grated Parmesan cheese. (about 2 min) — Off heat