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–+ servings

Creamy Italian Sausage Tortellini Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 440
Ingredients Method Nutrition

Ingredients
  

Sausage & Aromatics
  • 1 lb mild or hot Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
Broth & Seasonings
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) petite diced tomatoes, with juices
  • 1/2 cup sun-dried tomatoes packed in oil, drained and julienned
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 tsp kosher salt and freshly ground black pepper, to taste
Tortellini, Cream & Greens
  • 1 package (9 to 10 oz) fresh refrigerated three-cheese tortellini
  • 3/4 cup heavy whipping cream
  • 3 cups fresh baby spinach leaves, packed
  • 1/2 cup freshly grated aged Parmesan cheese
  • 2 tbsp fresh basil leaves, thinly sliced

Method
 

Brown Sausage & Aromatics
  1. Heat olive oil in a large Dutch oven or heavy soup pot over medium-high heat. Add Italian sausage and cook for 5 to 6 minutes, breaking into bite-sized pieces with a wooden spoon until browned and cooked through.
  2. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and deepened in color.
Simmer the Broth
  1. Pour in chicken broth, diced tomatoes with juices, julienned sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and black pepper. Whisk gently to scrape up any browned fond from the bottom of the pot.
  2. Bring soup to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10 minutes to allow flavors to meld.
Add Tortellini & Finish with Cream
  1. Stir in fresh refrigerated cheese tortellini. Simmer gently for 3 to 4 minutes until tortellini are tender and float to the surface.
  2. Reduce heat to low. Stir in heavy cream, grated Parmesan cheese, and fresh baby spinach. Simmer for 1 to 2 minutes just until spinach wilts and broth is velvety smooth.
  3. Ladle hot soup into wide bowls, garnish with extra parmesan and fresh basil, and serve immediately with warm toasted garlic bread.

Nutrition

Serving: 1gCalories: 440kcalCarbohydrates: 28gProtein: 22gFat: 26gSaturated Fat: 12gCholesterol: 75mgSodium: 840mgPotassium: 490mgFiber: 3gSugar: 4gVitamin A: 120000IUVitamin C: 11.6mgCalcium: 1650mgIron: 0.5mg

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