Creamy Sausage & Tortellini Soup
A cozy, creamy winter soup made with savory Italian sausage, cheese tortellini, aromatics, tomatoes, and spinach all simmered in a rich broth. Ready in 30 minutes and perfect for a hearty cold-weather dinner.
Equipment
- large pot or Dutch oven
- wooden spoon
- knife and cutting board
Ingredients
- Italian sausage (mild or hot)
- diced onions
- minced garlic
- flour or gluten-free flour
- chicken broth
- diced tomatoes or tomato paste
- milk, half-and-half, or light cream
- cheese tortellini (fresh or frozen)
- fresh spinach
- salt & pepper
- grated Parmesan (optional)
Instructions
- Remove the Italian sausage from its casing and brown it in a large pot or Dutch oven, breaking it apart as it cooks. Drain excess grease.
- Add diced onions and minced garlic to the pot and sauté 3–5 minutes until softened.
- Sprinkle flour over the mixture, stirring to coat, and cook for 1 minute.
- Pour in chicken broth and diced tomatoes (or tomato paste), scraping up browned bits. Bring to a simmer.
- Reduce heat and simmer for 10 minutes to allow flavors to blend.
- Stir in the milk, half-and-half, or cream. Heat gently without bringing to a boil.
- Add cheese tortellini and cook 5–7 minutes until tender. Remove from heat and stir in fresh spinach until wilted.
- Season with salt and pepper to taste. Serve immediately with Parmesan and crusty bread.
Notes
For best results, add the tortellini at the end so it doesn't overcook. You can freeze the soup base (without cream or pasta). Add optional white wine for depth or extra vegetables like carrots and celery.