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Sausage And Tortellini Soup

Sausage and tortellini soup with a tomato-cream broth, tender cheese tortellini, and wilted baby spinach. Made with Italian sausage crumbles and finished with parmesan and fresh basil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed
Cheese tortellini
  • 20 oz refrigerated cheese tortellini
Baby spinach
  • 3 cup baby spinach
Aromatics and sauce base
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 tbsp olive oil
For serving
  • Parmesan and fresh basil for serving
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown Italian sausage in a large pot over medium-high heat until cooked through, then drain fat. Visual cue: the sausage should be fully browned with no pink remaining.
  2. Sauté onion in the same pot for 4 minutes. Add garlic and tomato paste and cook for 2 minutes, stirring until fragrant and slightly darkened at the edges.
Simmer and cook the tortellini
  1. Add diced tomatoes, broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil. Visual cue: rolling bubbles should cover the surface.
  2. Add tortellini and cook for 4-5 minutes until just tender. Visual cue: tortellini should be tender but still hold their shape.
Finish with cream and spinach
  1. Stir in heavy cream and cook for 2-3 minutes until fully combined. Visual cue: the broth should look creamy and lightly thickened.
  2. Add baby spinach and cook for 2-3 minutes until wilted. Visual cue: spinach should turn bright green and collapse into the soup.
  3. Season with salt and pepper, then serve immediately with parmesan and fresh basil. Visual cue: garnish should sit on top of the broth for a fresh, speckled finish.

Notes

Pro tip: keep the soup at a steady simmer after adding tortellini so the pasta doesn’t get mushy. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop. Freezing isn’t recommended because tortellini can soften too much. For a lighter option, use half-and-half instead of heavy cream.