Creamy Italian Sausage And Tortellini Soup

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This creamy Italian sausage and tortellini soup is the ultimate comfort food—rich, hearty, and packed with savory flavor. The tender cheese tortellini and Italian sausage simmer in a velvety, garlic-infused tomato broth finished with fresh spinach and a touch of cream.

Ingredients

  • 1 lb Italian sausage (mild or sweet, casings removed)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour (for thickening)
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) crushed tomatoes or diced tomatoes (with their juices)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • Salt and black pepper, to taste
  • 9 to 10 oz fresh or frozen cheese tortellini
  • 3 cups fresh baby spinach, roughly chopped
  • ½ cup heavy cream
  • Freshly grated Parmesan cheese, for serving

Instructions

  1. Brown the Sausage: In a large soup pot or Dutch oven over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon until browned and fully cooked. If there is excess grease, drain most of it off, leaving about a tablespoon in the pot.
  2. Sauté Aromatics: Add the diced onion to the pot with the sausage and cook for 4 to 5 minutes, until softened and translucent. Stir in the minced garlic and cook for about 1 minute until fragrant.
  3. Build the Base: Sprinkle the flour over the sausage and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.
  4. Simmer the Broth: Gradually pour in the chicken broth while stirring to prevent lumps. Stir in the crushed tomatoes, Italian seasoning, dried basil, salt, and pepper. Bring the soup to a gentle boil, then reduce heat to low and let it simmer uncovered for 10 minutes so the flavors meld together.
  5. Cook the Tortellini: Add the cheese tortellini directly into the simmering soup. Cook according to the package directions (usually 3 to 5 minutes for fresh tortellini) until tender.
  6. Add Spinach and Cream: Stir in the chopped baby spinach and heavy cream. Simmer for 2 minutes just until the spinach is wilted and the cream is heated through.
  7. Serve: Taste and adjust seasoning if needed. Ladle hot bowls of soup and top generously with freshly grated Parmesan cheese.

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