Creamy Tortellini Soup with Italian Sausage
A rich, cozy one-pot soup made with savory Italian sausage, cheese-filled tortellini, tomatoes, and spinach, finished with silky heavy cream. This family-friendly 30-minute dinner delivers restaurant-quality comfort with minimal effort—perfect for busy weeknights.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden Spoon or Spatula
- Cutting Board
- Chef's Knife
- Measuring cups
Ingredients
- 1 lb 450 g ground Italian sausage (sweet or hot)
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tsp dried oregano
- 4 cups 960 ml low-sodium chicken broth
- 1 can 14.5 oz diced tomatoes (fire-roasted preferred)
- 9 oz 255 g refrigerated cheese tortellini
- 2 cups 60 g fresh baby spinach
- ½ cup 120 ml heavy cream
- Salt and black pepper to taste
- Optional garnish: grated parmesan cheese
Instructions
- In a large pot over medium heat, brown the Italian sausage, breaking it into bite-sized pieces. Do not drain all the fat.
- Add diced onion and cook until soft and translucent, about 5 minutes.
- Stir in garlic and oregano and cook for 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes (with juice). Bring to a gentle simmer.
- Add tortellini and cook for 5–7 minutes, until tender and floating.
- Reduce heat to low. Stir in heavy cream and spinach until spinach wilts.
- Season with salt and pepper to taste. Serve hot with parmesan if desired.
Notes
- Prevent soggy pasta: Cook tortellini separately if planning leftovers.
- Thicker soup: Mash a few tortellini against the pot to release starch.
- No curdling: Always lower heat before adding cream.