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Sausage And Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth, cheese tortellini, and wilted baby spinach. Italian sausage is browned, then the soup simmers until the tortellini is just tender.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Sausage and base
  • 1 lb Italian sausage Casings removed
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream
  • 3 cup baby spinach
  • 20 oz refrigerated cheese tortellini
  • 0.25 Parmesan For serving
  • 0.25 fresh basil For serving
  • 0.25 Salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a large pot over medium-high heat and add the olive oil, then brown the Italian sausage until cooked through; drain excess fat.
  2. Keep the pot on the same heat level so you can immediately build the soup in the same pan.
Sauté aromatics
  1. Add the diced onion to the pot and sauté for 4 minutes, stirring occasionally until softened.
  2. Stir in the minced garlic and tomato paste and cook for 2 minutes, stirring constantly until fragrant.
Simmer the broth
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
  2. Once boiling, maintain an active simmer so the flavors combine without stopping the cooking.
Cook tortellini
  1. Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender.
  2. Taste to confirm doneness, since refrigerated tortellini can finish quickly.
Finish with cream and spinach
  1. Stir in the heavy cream and cook for 2-3 minutes until the soup looks creamy and slightly thickened.
  2. Add the baby spinach and cook for 2-3 minutes until wilted.
Serve
  1. Season with salt and pepper to taste, then ladle into bowls.
  2. Top each serving with Parmesan and fresh basil before serving.

Notes

Pro tip: Keep the heat at a steady boil only during the broth phase; once the tortellini goes in, reduce to a gentle simmer to prevent overcooking. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freeze is not recommended because tortellini and cream can change texture. For a lighter option, substitute half-and-half for heavy cream.