Description
This creamy sausage tortellini soup is the ultimate comfort food, combining savory Italian sausage, tender cheese tortellini, spinach, and a rich, creamy broth. Perfect for chilly days, this hearty soup is easy to make in one pot and delivers bold flavors with every spoonful.
Ingredients
Scale
Meat and Oil
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
Liquids and Dairy
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
Others
- 9 ounces refrigerated cheese tortellini
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 5 to 7 minutes. Drain off any excess grease to keep the soup from becoming too oily.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, approximately 5 minutes. Next, stir in the minced garlic, dried Italian seasoning, and red pepper flakes if using. Cook for an additional minute until fragrant, stirring continuously to avoid burning.
- Build the Soup Base: Pour in the chicken broth, then add the undrained diced tomatoes. Stir everything together to combine the flavors thoroughly.
- Simmer: Bring the soup to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes to allow the flavors to meld.
- Incorporate Spinach: Add the thawed and well-drained chopped spinach to the pot. Stir well to evenly distribute the spinach throughout the soup.
- Add Tortellini: Add the refrigerated cheese tortellini to the pot. Cook according to the package directions, generally 3 to 5 minutes, until the tortellini are tender and cooked through.
- Stir in Cream and Parmesan: Lower the heat to low to prevent boiling. Gently stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy and smooth.
- Season: Taste the soup and season with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the hot soup into bowls. Garnish with freshly chopped parsley and extra grated Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- You can use either sweet or hot Italian sausage depending on your heat preference.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
- If fresh spinach is available, you may use approximately 5 cups chopped fresh spinach instead of frozen.
- Be sure to drain the cooked sausage fat to avoid excess greasiness in the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy sausage soup, tortellini soup, Italian sausage recipe, comfort food soup, cheesy tortellini soup
