Description
A comforting and hearty Italian Sausage Tortellini Soup that combines savory browned Italian sausage, tender cheese tortellini, and a rich tomato and cream broth, finished with fresh baby spinach for added nutrition and flavor. Perfect for a cozy family meal in just 40 minutes.
Ingredients
Scale
Meat and Pasta
- 16 ounces Italian sausage
- 2 cups refrigerated cheese tortellini
Liquids and Broth
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 1 cup heavy cream
Vegetables and Seasonings
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh baby spinach, optional
Instructions
- Brown the Sausage: In a large pot, sauté the Italian sausage over medium-high heat for 7 to 10 minutes until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot for flavor.
- Sauté Vegetables: In the same pot, add the chopped onion and celery. Cook for 4 to 5 minutes until the vegetables soften and become translucent, stirring occasionally to prevent sticking.
- Add Flour and Garlic: Stir in the all-purpose flour and minced garlic into the softened vegetables. Cook the mixture for about one minute to eliminate the raw flour taste and to allow the garlic to become fragrant.
- Incorporate Liquids and Tomatoes: Gradually pour in the chicken broth while stirring to combine evenly. Add the diced tomatoes along with their juices, then return the browned sausage to the pot. Bring the soup to a boil to start developing flavors.
- Cook Tortellini: Add the refrigerated cheese tortellini to the boiling soup. Reduce the heat and simmer for approximately 5 minutes or until the tortellini are tender and cooked through.
- Finish with Cream and Spinach: Stir in the heavy cream, allowing the soup to become creamy and rich. Add fresh baby spinach if using, stirring until wilted. Season the soup with salt and black pepper to taste before serving.
Notes
- You can substitute turkey sausage for a leaner option.
- If you prefer a spicier soup, use spicy Italian sausage or add crushed red pepper flakes.
- Fresh tortellini can be used instead of refrigerated, but adjust cooking time accordingly.
- For a thicker soup, add an extra tablespoon of flour during the sauté step.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
