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Creamy Italian Sausage Tortellini Soup

A close-up of a bowl of creamy tortellini soup filled with pasta, sausage chunks, and wilted spinach.
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This recipe delivers a rich, comforting bowl of soup featuring tender cheese tortellini and savory Italian sausage in a velvety broth. It is a quick, hearty meal perfect for chilly evenings.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Stir in Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce heat to low, stir in the heavy cream, and let the soup warm through for 5 minutes. Do not boil after adding the cream.
  5. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
  6. Stir in the grated Parmesan cheese until melted and the soup is slightly thickened.
  7. Remove the pot from the heat. Stir in the fresh spinach until it wilts into the soup.
  8. Serve this hearty tortellini soup immediately.

Notes

  • For a vegetarian tortellini soup option, substitute the Italian sausage with 1 pound of sliced mushrooms and 1 teaspoon of fennel seeds for depth of flavor.
  • If you prefer a tomato-free creamy tortellini soup, omit the diced tomatoes and increase the chicken broth by one can (14.5 ounces).
  • This recipe works well in a slow cooker; brown the sausage and sauté the onion/garlic first, then combine all ingredients except the cream and tortellini. Cook on low for 4 hours, then add cream and tortellini for the last 30 minutes of cooking.

Nutrition

Find it online: https://www.unfoldrecipes.com/creamy-tortellini-soup-recipe-easy/