Description
A hearty and creamy Italian Sausage Tortellini Soup bursting with savory Italian sausage, tender cheese tortellini, and fresh spinach in a rich tomato and cream broth. Perfect for a comforting meal that comes together quickly and easily.
Ingredients
Scale
Sausage and Vegetables
- 16 ounces Italian sausage
- 1/2 medium onion, chopped finely
- 2 sticks celery, chopped finely
- 3-4 cloves garlic, minced
Soup Base and Seasonings
- 2 tablespoons flour
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes, with juices
- 1/4 teaspoon Italian seasoning
- Salt & pepper, to taste
Additional Ingredients
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups packed fresh baby spinach (optional)
Instructions
- Brown the sausage: Add the sausage meat to a large soup pot and sauté over medium-high heat, stirring occasionally, for 7-10 minutes until fully browned all over.
- Drain excess fat: Remove the sausage from the pot and place it on a paper towel-lined plate. Leave about one tablespoon of the fat in the pot and drain any excess.
- Sauté vegetables: Add the finely chopped onion and celery to the pot and cook for 4-5 minutes until they soften.
- Add flour and garlic: Stir in the flour and minced garlic, cooking for about one minute while stirring constantly to form a roux.
- Add broth: Slowly pour in the chicken broth while stirring to dissolve the flour completely, creating a smooth base.
- Add tomatoes and seasoning: Stir in the diced tomatoes with their juices and the Italian seasoning. Return the browned sausage to the pot.
- Bring to a boil: Increase heat to high and bring the soup to a gentle boil.
- Cook tortellini: Once boiling, add the cheese tortellini and reduce heat to a gentle simmer. Cook for 5 minutes until tortellini are tender.
- Add cream: Stir in the heavy cream and cook for another 5 minutes to thicken and enrich the soup.
- Add spinach and season: Stir in the fresh baby spinach until wilted. Season the soup with salt and pepper to taste. Serve warm.
Notes
- This soup is packed with Italian flavor and creamy goodness, making it perfect for warming up any day.
- Can be on your table in just 40 minutes, making it a quick and satisfying meal.
- Use refrigerated cheese tortellini for fastest cooking, but frozen can be substituted with an extra cook time.
- Spinach is optional but adds a nice fresh contrast and color.
- For a lighter version, substitute heavy cream with half-and-half or milk, though cream adds richness.
Nutrition
- Serving Size: 1 serving
- Calories: 564 kcal
- Sugar: 5 g
- Sodium: 1511 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 126 mg
