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sausage spinach tortellini soup

Sausage Spinach Tortellini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb bulk Italian sausage (mild or hot)
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 9 oz fresh cheese tortellini (or frozen, see note)
  • 5 oz baby spinach
  • 1/4 cup heavy cream (optional)
  • Grated Parmesan, for serving

Method
 

  1. Heat oil in a large pot over medium-high. Add sausage, break into crumbles, and cook until browned, 5 to 6 minutes.
  2. Reduce heat to medium, add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  3. Pour in broth, tomatoes, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer, partially cover, and cook 10 minutes.
  4. Return to a boil, add tortellini, and cook according to package directions (3 to 5 minutes for fresh, 5 to 7 for frozen), stirring occasionally.
  5. Remove from heat. Stir in spinach and heavy cream (if using) until spinach is wilted, 1 to 2 minutes. Taste and adjust seasoning.
  6. Ladle into bowls, top generously with Parmesan, and serve immediately.

Notes

If using sausage links, remove the casings before browning. The soup will thicken as it sits because the tortellini absorb broth; add a splash of chicken broth when reheating.