Description
This hearty and comforting tortellini soup is packed with tender cheese-filled tortellini, Italian sausage, and fresh vegetables in a rich tomato broth. It’s the perfect meal for a cozy night in and comes together in under an hour! Serve with crusty bread for an even more satisfying experience.
Ingredients
Scale
- 1 lb (450g) Italian sausage, casing removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups (960ml) chicken broth
- 1 cup (240ml) water
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional, for heat)
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 2 cups (about 8 oz) refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- Salt & pepper to taste
- 1/2 cup grated Parmesan cheese, for serving
Instructions
- Brown the sausage: In a large pot over medium heat, cook the Italian sausage, breaking it up as it browns. Drain excess fat if needed.
- Sauté the veggies: Add the diced onion and garlic, cooking until fragrant (about 2 minutes).
- Simmer the broth: Stir in crushed tomatoes, chicken broth, water, basil, oregano, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
- Add vegetables & tortellini: Stir in the zucchini, carrot, and tortellini. Let simmer for another 10 minutes or until the tortellini is tender.
- Finish with cream & spinach: Lower the heat and stir in the spinach and heavy cream. Simmer for 2-3 more minutes until the spinach is wilted. Season with salt and pepper to taste.
- Serve: Ladle into bowls and top with grated Parmesan cheese. Serve warm with crusty bread.
Notes
- Swap Italian sausage for ground turkey or chicken for a lighter version.
- Use kale instead of spinach if preferred.
- For a dairy-free option, skip the heavy cream and use coconut milk or leave it out.
- Add a splash of white wine for extra depth of flavor!