Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup

A comforting, hearty soup that combines the rich flavors of Italian sausage with tender cheese tortellini, fresh spinach, and a creamy broth. Perfect for cozy dinners or meal prep for the week, this soup delivers warmth, flavor, and satisfaction in every bowl.

Ingredients

• 1 lb (450 g) Italian sausage (mild or spicy, casings removed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups (960 ml) chicken broth
• 2 cups (480 ml) half-and-half or heavy cream
• 1 (14 oz / 400 g) can diced tomatoes (optional for a slightly tangy version)
• 1 tsp dried Italian herbs (oregano, basil, thyme)
• Salt and black pepper, to taste
• 9–12 oz (250–340 g) cheese tortellini (fresh or frozen)
• 4 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese (plus extra for garnish)
• 2 tbsp olive oil

Instructions

1. Cook the sausage:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and fully cooked. Remove sausage and set aside, leaving some drippings in the pot.
2. Sauté aromatics:
   In the same pot, add chopped onions and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
3. Build the soup base:
   Pour in chicken broth and bring to a gentle boil. Add the cooked sausage back into the pot along with diced tomatoes (if using) and Italian herbs. Season with salt and pepper.
4. Add cream and tortellini:
   Reduce heat to medium-low. Stir in half-and-half or heavy cream. Add tortellini and cook according to package instructions (usually 3–5 minutes for fresh, 7–9 minutes for frozen) until tender.
5. Add spinach and cheese:
   Stir in fresh spinach and Parmesan cheese. Cook 1–2 minutes until the spinach is wilted and the soup is creamy and well combined. Taste and adjust seasoning if needed.
6. Serve:
   Ladle hot soup into bowls and garnish with extra Parmesan and a sprinkle of black pepper. Serve with crusty bread for a complete meal.

Tips

• For a lighter version, use half-and-half instead of heavy cream.
• Spicier kick: Add red pepper flakes when sautéing onions and garlic.
• Make-ahead: The soup can be stored in the fridge for 3 days; reheat gently and add extra cream if needed.
• Freezing: Freeze before adding tortellini and spinach. Add fresh when reheating.

FAQs

1. Can I use frozen tortellini?
Yes! Just add a couple of extra minutes to the cooking time until tender.

2. Can I make this soup in a slow cooker?
Absolutely! Brown the sausage and sauté onions first, then add all ingredients (except spinach and tortellini) to the slow cooker. Cook on low for 4–6 hours, add tortellini and spinach in the last 20–30 minutes.

3. Can I substitute sausage with chicken or turkey?
Yes, ground chicken or turkey works. You may want to add Italian seasoning to boost flavor.