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Sausage Tortellini Soup
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Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
In a large pot over medium-high, brown 1 lb Italian sausage (casings removed), breaking it into crumbles, 6–8 minutes until no pink remains. Add 1 diced onion and cook 4 minutes until soft; stir in 3 minced garlic cloves for 30 seconds until fragrant.
- 2
Add 1 can (28 oz) crushed tomatoes, 4 cups chicken broth, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a simmer and cook 5 minutes so the flavors marry.
- 3
Add 1 package (9–12 oz) cheese tortellini and cook per package directions until tender (usually 5–8 minutes) — don't overcook or they turn mushy. Stir in 3 cups baby spinach until wilted, then ½ cup heavy cream or half-and-half.
- 4
Taste and adjust salt. Ladle into bowls and finish with grated Parmesan. You want a hearty tomato-sausage broth with tender tortellini and wilted spinach — not mushy pasta or a thin watery soup.