Hearty Italian soup with cheese tortellini, sausage, spinach, and creamy tomato broth. A warming, satisfying dish ready in 40 minutes.
# Components:
→ Meats
01 - 1 pound Italian sausage, mild or spicy, casings removed
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 4 cups fresh baby spinach, roughly chopped
→ Broth & Dairy
05 - 3⅓ cups low-sodium chicken broth
06 - 1 can (14.5 ounces) crushed tomatoes
07 - 1 cup heavy cream
→ Pasta
08 - 10 ounces refrigerated cheese tortellini
→ Seasonings
09 - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
10 - ½ teaspoon crushed red pepper flakes, optional
11 - Salt and freshly ground black pepper to taste
→ Finishing Touches
12 - ¼ cup grated Parmesan cheese for serving
13 - Fresh basil or parsley, chopped, optional
# Method:
01 - In a large soup pot or Dutch oven, cook the Italian sausage over medium heat, breaking it apart with a spoon until browned and cooked through, approximately 5 to 7 minutes. Drain excess fat if necessary.
02 - Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth and crushed tomatoes. Stir in the dried Italian herbs and red pepper flakes. Bring to a gentle boil.
04 - Lower the heat and add the tortellini. Simmer according to package instructions, typically 4 to 6 minutes, until the pasta is tender.
05 - Stir in the heavy cream and spinach. Simmer for 2 to 3 minutes, just until the spinach wilts and the soup achieves a creamy consistency.
06 - Adjust seasoning to taste with salt and pepper. Ladle into bowls and garnish with Parmesan cheese and fresh herbs if desired.
