Description
A hearty, comforting soup loaded with Italian sausage, cheese tortellini, and tender vegetables in a rich tomato and cream broth — perfect for chilly weeknights or cozy family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- ¾ cup heavy cream (or half-and-half)
- Salt and black pepper, to taste
- Grated Parmesan cheese and fresh basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if needed.
- Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package directions (usually 5–7 minutes) until tender.
- Stir in chopped spinach and cook for 1–2 minutes until wilted.
- Reduce heat to low and stir in heavy cream. Simmer gently for another 2–3 minutes. Do not boil after adding cream.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with Parmesan cheese and fresh basil.
Notes
- For extra flavor, use a mix of spicy and sweet Italian sausage.
- Substitute kale for spinach for a heartier texture.
- To make it lighter, use half-and-half or milk instead of heavy cream.
- This soup thickens as it sits — add extra broth when reheating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American