Description
A rich and comforting soup featuring sausage, cheese tortellini, and a creamy tomato-based broth — perfect for cozy dinners.
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 stalks celery, diced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 (9 oz) package refrigerated or frozen cheese tortellini
- 1 cup heavy cream
- Salt and black pepper, to taste
- 2 cups fresh spinach (optional)
- Fresh parsley or basil, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add Italian sausage and cook, breaking up with a spoon, until browned and cooked through, about 5–7 minutes.
- Add diced onion, carrot, and celery. Sauté until vegetables are softened, about 5 minutes. Stir in garlic and cook 1 minute more until fragrant.
- Pour in crushed tomatoes and chicken broth, then stir in Italian seasoning and red pepper flakes if using.
- Bring soup to a simmer. Taste and season with salt and pepper. Let simmer gently for 10 minutes to blend flavors.
- Add tortellini to the pot and cook according to package instructions (usually about 5–7 minutes) until al dente.
- Reduce heat to low, then stir in heavy cream and spinach (if using). Warm the soup through for 2–3 minutes, without boiling.
- Adjust seasoning, then serve hot garnished with fresh parsley or basil.
Notes
- Use turkey or chicken sausage for a lighter version.
- Substitute half‑and‑half for heavy cream if preferred.
- Stir in grated Parmesan cheese for extra richness.
- Freeze leftovers without cream; add cream when reheating.