You won’t believe how easy this delicious Creamy Tortellini Soup with Sausage and Spinach recipe is to make! The soup is in a creamy tomato broth, with sausage and spinach. It’s so hearty and comforting, too!
Brrrr! The weather, here, has been cold and windy! A hearty bowl of hot soup is the perfect antidote. This Cheese Tortellini Soup can be ready in 30 minutes, and it’s so delicious!
I love when I stumble across a recipe, and I realize that all the ingredients are what I have on hand! The reason I had cheese tortellini was that I planned to make a pasta salad. With the colder weather, I switched gears. This soup was ready in no time, and we loved it!
At the time I made this, I was tired and wanted to make a fast and easy dinner. (That’s why I didn’t take the time to photograph my prep work.) The soup was so easy and so delicious, that I decided that this recipe is worth sharing.
All it takes to make this is to brown sausage and onion,. Add spices, tomato paste, diced tomatoes, chicken broth and a little heavy cream. Add the tortellini and fresh spinach and simmer for about 10 minutes. Voila! A hearty soup is ready to warm your tummy!
TASTING NOTES: Parmesan Cheese really amps up the flavor, so I highly recommend adding this as a garnish. The next time I make this, I’ll use turkey sausage to shave off a few calories. Heavy cream is completely optional, too. (However, it does add a lovely creamy flavor to the soup.) TIP: I buy tomato paste in a tube. That way, I don’t need to open a whole can. You can substitute any kind of tortellini– pork, mushroom, beef… whatever suits your fancy. Can you make this in a slow cooker? Yes, but the sausage will need to be cooked on a stove, first.
Creamy Tortellini Soup with Sausage and Spinach
Equipment
- 1 heavy-bottomed pot
Ingredients
- 1 pound ground mild Italian sausage can use turkey sausage, too
- ¼ tsp red pepper flakes optional
- ½ medium yellow onion diced (approximately ½ cup)
- 1 can diced tomatoes 28 ounces (see notes)
- 2 tablespoons tomato paste
- 4 cups chicken broth recommended: Low-Sodium broth
- 2 teaspoons garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 package fresh cheese tortellini, refrigerated 20 ounces
- 1 cup heavy cream
- 2-4 cups fresh spinach (see notes)
- Parmesan cheese shaved, for garnish
Instructions
- In a large heavy-bottomed pot over medium heat, add the Italian sausage and red pepper flakes (if using). Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
- Add diced onions to the pot. Cook until translucent (about 3-5 minutes).
- Add the tomatoes, tomato paste, chicken broth, garlic, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.
- Add tortellini, heavy cream, and spinach. Stir to combine.
- Allow the soup to simmer until the tortellini is tender and the spinach is wilted (about 8-10 minutes).
- Garnish with Parmesan cheese for extra delicious flavor.
Notes
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