Sausage Tortellini Soup

Ingredients

• 1 lb Italian sausage (ground or removed from casings)
• 0.5 Yellow onion (diced)
• 3 cloves Garlic (minced)
• 4 cup Chicken broth (low sodium preferred)
• 14.5 oz 1 pkg of cherry tomatoes cut in half (one can, undrained)
• 1 tbsp Tomato paste
• 19 oz Cheese tortellini (refrigerated or frozen)
• 0.5 cup Heavy cream
• 2 cup Fresh spinach (packed)
• 1 tsp Italian seasoning
• Salt and pepper (to taste)

Steps

1. 1

   In a large pot or Dutch oven over medium-high heat, brown the Italian sausage, breaking it into small crumbles as it cooks. Once fully cooked, drain any excess grease if desired.

2. 2

   Add the diced yellow onion to the pot with the sausage and sauté for 3-5 minutes until the onion becomes translucent and soft.

3. 3

   Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

4. 4

   Add the tomato paste and stir to coat the sausage and onions, cooking for another minute to deepen the flavor.

5. 5

   Pour in the chicken broth and the can of diced tomatoes (with their juices). Stir in the Italian seasoning, salt, and pepper.

6. 6

   Bring the liquid to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.

7. 7

   Add the cheese tortellini to the pot. Cook according to the package instructions (usually 3-5 minutes) until tender.

8. 8

   Stir in the heavy cream and the fresh spinach. Continue to cook for 1-2 minutes until the spinach is wilted and the soup is creamy and heated through.

9. 9

   Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, optionally topped with grated parmesan cheese.

Notes

For a spicier version, use Hot Italian Sausage or add a pinch of red pepper flakes. If the soup gets too thick upon standing, add a splash more broth when reheating.

Nutrition per serving

• soup
• dinner
• comfort food
• sausage
• tortellini
• one-pot
• weeknight dinner
• creamy