Description
A creamy and cozy Sausage Tortellini Soup recipe made with spicy Italian sausage, tender cheese tortellini, and a rich tomato broth. This one-pot dinner is quick, hearty, and perfect for weeknights. Includes tips for storing, reheating, and customizations!
Ingredients
1 tablespoon olive oil
1 pound Italian sausage
1 medium yellow onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 ounces) crushed tomatoes
4 cups chicken broth
1 cup heavy cream
9 ounces refrigerated cheese tortellini
2 cups fresh spinach
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional)
½ cup grated Parmesan cheese (for serving)
Instructions
1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds.
2. Add Italian sausage and cook until browned and fully cooked through, breaking it apart with a spoon. Drain any excess grease.
3. Stir in tomato paste and cook for 1 minute. Pour in crushed tomatoes and chicken broth. Season with salt, pepper, and optional crushed red pepper flakes. Bring to a gentle simmer.
4. Add cheese tortellini and cook for 4–5 minutes, or according to package instructions.
5. Reduce heat to low and stir in the heavy cream. Let it warm for 2–3 minutes.
6. Add spinach and cook until just wilted, about 1–2 minutes.
7. Ladle soup into bowls, top with grated Parmesan, and serve hot.
Notes
This soup is best served immediately while the tortellini is al dente.
If storing, add a splash of broth when reheating to loosen it back up.
Freeze the soup base without tortellini for better texture when reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 540
- Sugar: 7g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg