Sausage Tortellini Soup
Ingredients (Serves 4–6)
1 lb Italian sausage (mild or spicy, casing removed if needed)
1 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juice)
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper flakes (optional)
Salt and pepper, to taste
1 (9 oz) package refrigerated cheese tortellini
2 cups fresh baby spinach
1 cup heavy cream (or half-and-half for a lighter version)
Fresh grated Parmesan, for serving
Instructions
Brown the Sausage
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add sausage and cook until browned and crumbled, about 5–7 minutes. Drain excess grease if needed.
Sauté Aromatics
Add chopped onion to the pot and sauté until soft, about 3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
Add Broth & Tomatoes
Pour in chicken broth and diced tomatoes (with juice). Stir in basil, oregano, red pepper flakes (if using), and season with salt and pepper to taste. Bring to a simmer.
Cook the Tortellini
Add the tortellini and cook according to the package directions, usually 4–6 minutes, until tender.
Add Spinach & Cream
Stir in spinach and let it wilt (1–2 minutes). Then pour in the heavy cream and stir until warmed through. Taste and adjust seasoning if needed.
Serve
Ladle soup into bowls and top with freshly grated Parmesan cheese. Serve with crusty bread for dipping!
🧡 Tips & Variations:
Vegetarian? Use plant-based sausage and veggie broth.
More veggies? Add chopped carrots, zucchini, or bell pepper with the onions.
Make it richer: Stir in 1–2 oz cream cheese with the cream for extra creaminess.
Let me know if you want a spicy version or a slow cooker adaptation!