Creamy Tortellini Soup with Sausage and Spinach
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!
Servings 8
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
Recipe source: Slightly adapted from I am Homesteader
NOTES: The author's original recipe called for a 28 ounce can of diced tomatoes. I used a 14 oz. can, and found that to be perfect.
I used 4 cups of low-sodium chicken broth, instead of 3.
Fresh spinach wilts very well, and we love it. I doubled the amount of fresh spinach and that worked out well.
Additional vegetables, such as diced celery and/or carrots would be good, too.