Creamy Italian Sausage and Tortellini Soup

Ingredients

• 1 lb Italian sausage (ground or removed from casings)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 1 onion (small, diced)
• 3 cloves garlic (minced)
• 6 cup chicken broth
• 14.5 oz diced tomatoes (canned, with juices)
• 1 lb cheese tortellini (refrigerated or frozen)
• 2 cup fresh spinach (packed)
• 1 cup heavy cream
• 1 tsp Italian seasoning
• salt and black 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. Drain any excess grease.

2. 2

   Add the diced carrots, celery, and onion to the pot with the sausage. Sauté for 5-7 minutes until the vegetables begin to soften.

3. 3

   Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.

4. 4

   Pour in the chicken broth and the canned diced tomatoes (with their juices). Bring the mixture to a boil.

5. 5

   Reduce the heat to a simmer and add the cheese tortellini. Cook according to the package instructions (usually 3-7 minutes) until the pasta is tender.

6. 6

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

7. 7

   Season with salt and black pepper to taste. Serve warm.

Notes

For a thicker soup, you can whisk 1 tablespoon of cornstarch into the heavy cream before adding it to the pot. Leftovers can be stored in the refrigerator for up to 3 days, though the tortellini will continue to absorb liquid over time.

Nutrition per serving

• main
• soup
• tortellini
• Italian sausage
• comfort food
• dinner
• one-pot