Creamy Sausage Tortellini Soup
A comforting one-pot soup featuring Italian sausage, cheese tortellini, fresh spinach, and a touch of cream for a rich, flavorful bowl.
Ingredients
Sausage & Aromatics
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon crushed red pepper flakes optional
Soup Base & Pasta
- 4 cups chicken broth
- 9 ounces refrigerated cheese tortellini
Finishing Touches
- 2 cups fresh spinach
- 0.5 cup heavy cream
- salt and pepper to taste
- Parmesan for garnish
Instructions
Sausage & Aromatics
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking up meat, until no longer pink, about 5 minutes.
- Add diced onion and minced garlic; sauté until soft, about 2 minutes.
- Stir in Italian seasoning and crushed red pepper flakes until fragrant.
Soup Base & Pasta
- Pour in chicken broth and bring to a boil.
- Add refrigerated cheese tortellini; reduce heat and simmer until al dente, 3–4 minutes.
Finishing Touches
- Stir in fresh spinach and heavy cream; cook until spinach wilts, about 1 minute.
- Season with salt and pepper to taste; serve garnished with Parmesan.
Notes
In my final test I found using fresh spinach made the soup more vibrant.
Draining excess sausage fat ensures the broth stays clear and not greasy.
Reheating on the stovetop preserves tortellini texture better than microwave.