Creamy Tortellini Sausage Soup
Ingredients
1 lb (450 g) Italian sausage (mild or spicy), casings removed
1 tablespoon olive oil (optional)
1 small onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika (optional)
¼ teaspoon red pepper flakes (optional)
4 cups (950 ml) chicken broth
1 (14.5 oz/410 g) can diced tomatoes, undrained
1 cup heavy cream
1 (9–12 oz/250–340 g) package refrigerated cheese tortellini
2 cups fresh spinach, roughly chopped
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley or basil, chopped (for garnish)
Instructions
In a large soup pot or Dutch oven, cook the sausage over medium heat until browned, breaking it into crumbles. Drain excess grease if needed.
Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, Italian seasoning, paprika, and red pepper flakes, cooking for 1 minute.
Pour in the chicken broth and diced tomatoes. Bring to a gentle boil.
Add the tortellini and cook according to the package directions, usually 3–5 minutes.
Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and spinach. Simmer for 2–3 minutes, just until the spinach wilts and the cheese melts.
Taste and season with salt and black pepper as needed.
Serving Suggestions
Serve hot with:
Crusty bread or garlic bread
A fresh green salad
Extra grated Parmesan and fresh basil on top
Storage
Refrigerate in an airtight container for up to 3 days.
Reheat gently over low heat. Add a splash of broth or cream if the soup thickens.
For best texture, freeze the soup before adding the tortellini and cream. Add those ingredients when reheating after thawing.
Prep Time: 10 minutes
