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Sausage Tortellini Soup

This Sausage Tortellini Soup is a comforting and hearty meal, perfect for chilly nights. It's a rich, creamy, and flavorful soup that combines spicy Italian sausage, tender cheese tortellini, and fresh spinach in a seasoned tomato-cream broth. The recipe comes together quickly, delivering a complete and balanced meal in one pot that tastes like it simmered for hours.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Italian sausage (mild or hot, casings removed)
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 6 cups chicken broth
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (9 oz) package refrigerated cheese tortellini
  • 4 cups fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Equipment

  • Large Dutch oven or soup pot
  • Spoon

Method
 

Instructions
  1. Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Pour in the chicken broth and the can of diced tomatoes with their juices. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to meld.
  4. Add the refrigerated tortellini to the simmering soup and cook according to the package directions, usually about 3-5 minutes. The tortellini should be tender and float to the top.
  5. Stir in the fresh spinach and cook until it has wilted completely, which should only take a minute or two.
  6. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the soup is creamy. Season with salt and black pepper to taste.
  7. Serve your delicious Sausage Tortellini Soup immediately, with extra Parmesan cheese for topping if desired.

Notes

For the best flavor, use hot Italian sausage. Be careful not to overcook the tortellini; add it in the last few minutes of cooking. For a richer texture, use heavy cream and add it at the end over low heat to prevent curdling. You can substitute the sausage with ground turkey or chicken, and the spinach with kale (add it earlier to allow it to soften). The soup can be made in a slow cooker by browning the meat and aromatics first, then slow cooking the base for 4-6 hours on low before adding the tortellini, spinach, and cream 20-30 minutes before serving.