Description
This Creamy Sausage Tortellini Soup is the ultimate 30-minute comfort food. It combines savory Italian sausage, tender cheese tortellini, and fresh spinach in a rich, velvety tomato-cream broth. Made in just one pot, it is perfect for busy weeknights when you need a hearty, restaurant-quality meal without the cleanup.
Ingredients
1 lb Italian sausage (mild or spicy), bulk or casings removed
1 small yellow onion, diced
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp dried basil
4 cups chicken broth (low-sodium recommended)
1 can (14 oz) crushed tomatoes
1 package (10 oz) refrigerated cheese tortellini
3 cups fresh baby spinach
1/2 cup heavy cream
Salt and freshly cracked black pepper, to taste
Grated Parmesan cheese, for garnish
Instructions
1. Brown the sausage: Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and no longer pink. Drain most of the excess grease, leaving about 1 tablespoon in the pot for flavor.
2. Sauté aromatics: Add the diced onion to the pot with the sausage. Sauté for 3-4 minutes until the onion is softened and translucent. Stir in the minced garlic, oregano, and basil; cook for 30 seconds until fragrant.
3. Simmer the base: Pour in the chicken broth and crushed tomatoes. Scrape the bottom of the pot to release any browned bits (fond). Bring the mixture to a boil, then reduce heat to low and simmer for 5-10 minutes to meld the flavors.
4. Cook the pasta: Return the soup to a gentle boil. Add the refrigerated cheese tortellini and cook for 3-5 minutes, or until tender and al dente according to package directions.
5. Finish the soup: Reduce heat to low. Stir in the heavy cream and fresh spinach. Simmer gently for 1-2 minutes until the spinach has just wilted and the soup is creamy.
6. Serve: Taste and season with salt and pepper as needed. Ladle into bowls and top with plenty of grated Parmesan cheese.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb liquid as it sits, so you may need to add a splash of broth or water when reheating on the stovetop.
Freezing: It is best to freeze the soup base (sausage, broth, tomatoes) before adding the cream and pasta. Thaw and reheat the base, then add fresh tortellini and cream just before serving.
Lighter Version: You can substitute half-and-half for the heavy cream to reduce calories, though the broth will be slightly thinner.
Vegetable Boost: Feel free to add diced carrots or celery with the onions, or swap the spinach for kale (simmer kale for 3-4 minutes to soften).
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4
- Sodium: 950
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 3
- Protein: 22
- Cholesterol: 75