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Sausage And Tortellini Soup

Sausage and tortellini soup combines browned Italian sausage, cheese tortellini, and baby spinach in a creamy tomato broth. It simmers in a Dutch oven for a hearty soup with tender pasta and a rich, comforting texture.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage bulk; sweet or hot
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 5 oz baby spinach

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 7 to 9 minutes, until browned and cooked to 160°F.
  2. Spoon off excess grease.
  3. Add the onion and cook over medium heat for about 4 minutes, until softened.
  4. Stir in the garlic, Italian seasoning, red pepper flakes, salt, and black pepper and cook for 30 seconds.
  5. Pour in the chicken broth and diced tomatoes with their juices, scraping up any browned bits, and bring to a boil.
  6. Reduce the heat and simmer for 5 minutes.
  7. Add the tortellini and simmer according to the package directions, usually 3 to 5 minutes, until tender.
  8. Stir in the heavy cream and spinach and cook gently for 1 to 2 minutes, until the spinach wilts and the soup is hot; do not let it boil.

Notes

For the best texture, avoid boiling the soup after adding the cream. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and tortellini may change texture. For a gluten-free variation, use gluten-free tortellini and verify that the broth and sausage are gluten-free.