Description
This Italian Sausage Tortellini Soup is a hearty, comforting dish perfect for any day. Packed with flavorful Italian sausage, tender cheese tortellini, and fresh spinach in a creamy tomato broth, it comes together quickly for a satisfying meal that’s both rich and vibrant.
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
- 2 tablespoons flour
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes with juices
- 1/4 teaspoon Italian seasoning
Pasta and Finishings
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy cream (whipping cream)
- 2 cups packed fresh baby spinach (optional)
- Salt and pepper to taste
Instructions
- Brown the Sausage: Add the sausage meat to a large soup pot and sauté over medium-high heat for 7-10 minutes, stirring occasionally, until browned all over.
- Set Sausage Aside: Remove the sausage from the pot and place it on a paper towel-lined plate. Leave about one tablespoon of the rendered fat in the pot, draining any excess.
- Sauté Vegetables: Add the finely chopped onion and celery to the pot and cook for 4-5 minutes until softened.
- Add Flour and Garlic: Stir in the flour and minced garlic, cooking for about one minute while stirring constantly to create a roux.
- Add Broth and Dissolve Flour: Slowly pour in the chicken broth while stirring continuously until the flour is fully dissolved, preventing lumps.
- Combine Tomatoes and Seasoning: Add the canned diced tomatoes with juices and the Italian seasoning to the pot. Return the browned sausage to the soup.
- Bring to Boil: Increase the heat to high and bring the soup to a gentle boil.
- Add Tortellini and Simmer: Once boiling, add the refrigerated cheese tortellini and reduce the heat to a gentle simmer. Cook for 5 minutes until the tortellini are tender.
- Stir in Cream: Pour in the heavy cream and cook the soup for another 5 minutes, allowing the flavors to meld.
- Add Spinach and Season: Stir in fresh baby spinach and season the soup with salt and pepper to taste before serving.
Notes
- This soup is richly flavorful and comes together in about 40 minutes, making it a great weeknight meal.
- Using refrigerated cheese tortellini helps reduce cooking time and adds delicious cheesy flavor.
- Fresh baby spinach is optional but adds color and nutrients to the dish.
- Drain excess sausage fat to keep the soup rich but not greasy.
- Adjust Italian seasoning and salt according to your taste preference.
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 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 126 mg
