Creamy Sausage Tortellini Soup with Spinach
This Sausage Tortellini Soup with Spinach is a comforting and flavorful dish, perfect for a quick and easy weeknight meal. It features savory Italian sausage, tender cheese tortellini, and fresh spinach in a rich, creamy broth, creating a satisfying and delicious experience.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
- Bowls
Ingredients
- 1 pound Italian sausage, removed from casing
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 2 teaspoons dried Italian herbs
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 5 ounces fresh spinach
- ½ cup heavy cream optional
- Grated Parmesan cheese, for garnish
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the diced onion to the pot and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
- Stir in the canned diced tomatoes and tomato paste. Cook for 2-3 minutes, stirring occasionally, to allow the tomato paste to caramelize slightly.
- Pour in the chicken broth and add the dried Italian herbs, salt, and pepper. Bring the soup to a simmer.
- Reduce the heat to low, cover the pot, and simmer for 15-20 minutes to allow the flavors to meld together.
- Add the cheese tortellini to the soup and cook according to the package directions, usually about 3-5 minutes, or until the tortellini are tender.
- Stir in the fresh spinach and cook until it wilts, about 1-2 minutes.
- If desired, stir in the heavy cream for extra richness and creaminess.
- Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve immediately and enjoy!
Notes
For a richer flavor, use homemade chicken broth. To prevent the tortellini from becoming mushy, add them towards the end of the cooking process. For a vegetarian option, omit the sausage and use vegetable broth. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well, though the tortellini may soften upon thawing. Consider cooking the tortellini separately if freezing.