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Ultra close-up macro of creamy sausage tortellini soup with plump cheese pasta, wilted spinach, and melted parmesan

Creamy Italian Sausage Tortellini Soup

The ultimate cozy 30-minute one-pot dinner! Hearty browned Italian sausage, tender refrigerated cheese tortellini, and fresh baby spinach simmered in a velvety garlic-herb tomato cream broth, served with freshly shaved parmesan cheese.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 hearty soup bowls
Calories: 460
Ingredients Method Nutrition

Ingredients
  

Savory Sausage & Aromatic Soup Base
  • 1 lb mild or sweet Italian sausage (ground, casings removed)
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 ribs celery, finely diced
  • 4 cloves fresh garlic, finely minced
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed San Marzano tomatoes
  • 4 cups low-sodium chicken bone broth
  • 1 1/2 tsp dried Italian herb seasoning (basil, oregano, thyme)
  • 1/4 tsp crushed red pepper flakes (optional for gentle heat)
  • 1 tsp fine sea salt & freshly ground black pepper to taste
Tortellini, Spinach & Velvet Cream
  • 1 package (12 oz) refrigerated fresh three-cheese tortellini
  • 3-4 cups fresh baby spinach leaves, packed
  • 3/4 cup heavy whipping cream (or half-and-half)
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 2 tbsp fresh basil leaves, thinly sliced for finishing
  • 1 loaf crusty garlic bread or sourdough, for serving

Method
 

Brown Sausage & Sauté Aromatics
  1. Heat 1 tablespoon olive oil in a large 6-quart enameled Dutch oven or heavy soup pot over medium-high heat.
  2. Add Italian sausage and cook, breaking into bite-sized pieces with a wooden spoon, for 6 to 8 minutes until browned and cooked through. Transfer sausage to a paper-towel-lined plate, leaving 1 tablespoon of drippings in the pot.
  3. Reduce heat to medium. Add diced onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Stir in minced garlic and tomato paste, cooking for 60 seconds until fragrant and darkened in color.
Simmer Rich Herb Broth
  1. Pour in the chicken bone broth and crushed tomatoes, stirring well to deglaze and scrape up all browned bits from the bottom of the pot.
  2. Return the browned sausage to the pot. Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
  3. Bring the soup to a rolling boil, then reduce heat to medium-low, cover, and let simmer gently for 10 minutes to allow flavors to meld.
Cook Tortellini & Finish with Cream
  1. Remove lid and add the refrigerated fresh tortellini. Simmer uncovered for 3 to 5 minutes until tender and floating.
  2. Stir in the heavy whipping cream, grated Parmigiano-Reggiano, and fresh baby spinach. Simmer for 1 to 2 minutes just until spinach is wilted and broth is silky smooth. Remove from heat immediately so tortellini does not overcook.
  3. Ladle into warm bowls. Top with freshly shaved parmesan, cracked black pepper, and fresh ribbon-cut basil. Serve immediately with warm crusty garlic bread!

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 38gProtein: 22gFat: 26gSaturated Fat: 12gCholesterol: 75mgSodium: 890mgPotassium: 620mgFiber: 4gSugar: 5gVitamin A: 2400IUVitamin C: 18mgCalcium: 220mgIron: 3.6mg

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