Italian Sausage Tortellini Soup
This Italian Sausage Tortellini Soup is creamy, hearty, and ready in just 40 minutes. Made with savory Italian sausage, tender cheese tortellini, tomatoes, spinach, and a rich cream broth, it is the perfect cozy weeknight dinner. A satisfying one-pot meal that tastes like it simmered all day.
Equipment
- Large Dutch oven or heavy bottom pot
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Ladle
Ingredients
Soup Base
- 1 lb Italian sausage mild or hot, casings removed if using links
- 1 large yellow onion diced
- 3 stalks celery diced
- 5 cloves garlic minced
- 2 tbsp all purpose flour for thickening
- 4 cups chicken broth low sodium preferred
- 28 oz diced tomatoes canned
- 1 cup heavy cream
- 1/2 tsp Italian seasoning
- to taste salt
- to taste black pepper
Pasta and Greens
- 2 cups cheese tortellini refrigerated or frozen
- 3 cups fresh spinach
Instructions
- 1. Brown the sausage: Heat a large Dutch oven over medium high heat. Add the Italian sausage and cook for 7 to 10 minutes, breaking it into small pieces, until deeply browned. Remove with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
- 2. Build the base: Add diced onion and celery to the pot and cook for 4 to 5 minutes until softened. Stir in flour and cook for 1 minute. Add minced garlic and cook for 30 seconds until fragrant.
- 3. Add liquids and simmer: Gradually pour in chicken broth while stirring to prevent lumps. Add diced tomatoes, Italian seasoning, and the cooked sausage. Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- 4. Cook the tortellini: Add cheese tortellini to the simmering soup and cook according to package directions, about 4 to 6 minutes, until just tender.
- 5. Finish with cream and spinach: Lower heat to medium low and stir in heavy cream. Simmer gently for 3 to 5 minutes. Add spinach and cook until wilted, about 1 to 2 minutes. Season with salt and pepper to taste before serving.
Notes
For best results, avoid overcooking the tortellini as they can become soft and absorb too much broth. If making ahead, store the soup base separately and cook the tortellini fresh before serving. To lighten the recipe, substitute turkey sausage and half and half for the heavy cream.
Nutrition Facts:
- Calories: 520 kcal
- Carbohydrates: 30 g
- Protein: 20 g
- Total Fat: 36 g
- Saturated Fat: 14 g
- Cholesterol: 85 mg
- Sodium: 980 mg
- Potassium: 620 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 3,200 IU
- Vitamin C: 18 mg
- Calcium: 220 mg
- Iron: 3 mg