Tortellini Soup with Sausage and Spinach

Tortellini soup with Italian sausage, tomatoes, spinach, and cream, simmered on the stovetop for an easy, hearty dinner in about 40 minutes.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb italian sausage
• 20 oz refrigerated cheese tortellini
• 5 cups chicken broth
• 15 oz diced tomatoes
• 3 cups baby spinach
• 0.5 cup heavy cream
• 1 medium yellow onion
• 3 cloves garlic
• 1 teaspoon italian seasoning
• 1 tablespoon olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and it reaches 160°F, about 7 to 9 minutes. (about 9 min) — Medium-high heat; sausage to 160°F
2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and Italian seasoning and cook until fragrant, 30 seconds. (about 5 min) — Medium heat
3. Pour in the broth and diced tomatoes. Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. (about 10 min) — Simmer
4. Stir in the tortellini and cook according to the package directions, usually 5 to 7 minutes, until tender. (about 7 min) — Gentle boil
5. Stir in the spinach and heavy cream. Cook until the spinach wilts and the soup is hot, about 2 minutes. Season with the salt and black pepper. (about 2 min) — Low heat; do not boil
6. Ladle the soup into bowls and serve hot.