Ingredients
Equipment
Method
Brown the sausage
- Brown the Italian sausage in a large pot over medium-high heat, breaking it up as it cooks, then drain excess fat.
- Continue browning until the sausage is no longer pink and forms small crumbles, about 5 minutes total, for a deeper flavor.
Sauté aromatics
- Add the diced onion to the pot and sauté for 4 minutes until softened and translucent, stirring often.
- Add the minced garlic and tomato paste and cook for 2 minutes until fragrant and slightly darkened.
Build the broth
- Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
- Boil for 1 minute to meld flavors before adding tortellini.
Cook the tortellini
- Add the refrigerated cheese tortellini and cook for 4-5 minutes until tender.
- Stir occasionally during cooking to keep tortellini from sticking to the bottom.
Make it creamy
- Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
- Simmer gently after adding spinach so the soup stays creamy and the spinach turns deep green.
Season and serve
- Season the soup with salt and pepper to taste, then stir to combine.
- Serve hot with generous parmesan and fresh basil on top.
Notes
Pro tip: If the soup thickens as it sits, loosen it with a splash of chicken broth and reheat gently. Store leftovers in an airtight container in the fridge up to 3 days; freeze is not recommended because tortellini texture can soften. For a lighter option, use half-and-half instead of heavy cream, and add spinach at the end to preserve color.