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Sausage And Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth, tender cheese tortellini, and wilted baby spinach. Brown the Italian sausage first, simmer in tomatoes and broth, then finish with heavy cream for a creamy, comforting bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage, casings removed
  • 1 lb Italian sausage
Refrigerated cheese tortellini
  • 20 oz refrigerated cheese tortellini
Baby spinach
  • 3 cup baby spinach
Onion
  • 1 onion
Garlic
  • 4 garlic
Diced tomatoes
  • 14 oz diced tomatoes
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Red pepper flakes
  • 0.5 tsp red pepper flakes
Olive oil
  • 2 tbsp olive oil
Parmesan and fresh basil for serving
  • 0.25 cup Parmesan For serving
  • 2 tbsp fresh basil For serving
Salt and pepper
  • 1 tsp salt to taste
  • 0.5 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage and build the base
  1. Brown the Italian sausage in a large pot over medium-high heat, breaking it up until fully cooked, then drain fat.
  2. Sauté the onion in the same pot for 4 minutes until softened.
  3. Add the garlic and tomato paste and cook for 2 minutes, stirring, until fragrant.
Simmer and cook tortellini
  1. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
  2. Add the tortellini and cook for 4–5 minutes until just tender.
Finish with cream and spinach
  1. Stir in the heavy cream and cook for 2–3 minutes until the broth looks creamy and coats the tortellini.
  2. Add the baby spinach and cook until wilted, about 1–2 minutes, then stir to distribute evenly.
  3. Season with salt and pepper to taste, then serve topped with parmesan and fresh basil.

Notes

Pro tip: drain excess sausage fat after browning so the soup stays creamy (not greasy). Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing: not recommended because tortellini texture can get soft. If you want a lighter option, swap half the heavy cream for milk (or use light cream) while keeping the same simmer time.