Description
This Easy Creamy Tortellini Soup is a comforting and flavorful dish perfect for cozy nights at home. Featuring Italian sausage, tender cheese tortellini, fresh spinach, and a rich creamy broth, this soup combines heartiness with a velvety texture. Ready in just 30 minutes, it’s a perfect meal for busy weeknights or casual dinners with family and friends.
Ingredients
Scale
Soup Base
- 2 tablespoons Olive Oil
- 1 pound Italian Sausage (can substitute turkey or plant-based sausage)
- 1 medium Onion, chopped (yellow or white)
- 3 cloves Garlic, minced
- 1 can (14.5 ounces) Canned Diced Tomatoes (can substitute crushed tomatoes)
- 4 cups Chicken Broth (use vegetable broth for vegetarian version)
Main Ingredients
- 9 ounces Cheese Tortellini (fresh or frozen)
- 3 cups Baby Spinach (substitute kale if preferred)
Finishing Touches
- 1 cup Heavy Cream (can use half-and-half or plant-based cream)
- 1/2 cup Parmesan Cheese (use nutritional yeast for dairy-free)
- Salt, to taste
- Black Pepper, to taste
- Crushed Red Pepper Flakes, to taste
Instructions
- Heat oil: Warm 2 tablespoons of olive oil in a large pot over medium heat for about 1 to 2 minutes, preparing the base for sautéing.
- Brown sausage: Add 1 pound of Italian sausage to the pot and cook until nicely browned, about 5 to 7 minutes, breaking it up as it cooks.
- Sauté onion: Stir in the chopped onion and sauté for 3 to 4 minutes until it softens and becomes translucent.
- Add garlic: Incorporate the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Mix tomatoes and broth: Pour in the canned diced tomatoes and 4 cups of chicken broth, then bring the mixture to a gentle simmer. Let it simmer for about 5 minutes to meld flavors.
- Cook tortellini: Add 9 ounces of cheese tortellini and cook according to package instructions, approximately 5 minutes, until tender.
- Stir in spinach: Fold in 3 cups of baby spinach and cook until wilted, about 2 minutes, blending fresh greens into the soup.
- Incorporate cream and cheese: Reduce heat to low and stir in 1 cup heavy cream and 1/2 cup Parmesan cheese, warming gently without boiling to prevent curdling.
- Season: Add salt, black pepper, and crushed red pepper flakes to taste, adjusting the flavor to your preference.
- Serve: Ladle the hot soup into bowls and garnish with extra Parmesan cheese if desired. Enjoy immediately for the best flavor and texture.
Notes
- For a vegetarian version, replace Italian sausage with plant-based sausage and use vegetable broth instead of chicken broth.
- You can substitute kale for baby spinach if preferred; just add a few extra minutes to wilt.
- Use half-and-half or a plant-based cream alternative to reduce fat content or accommodate dietary restrictions.
- If you prefer spicier soup, increase crushed red pepper flakes according to taste.
- For a dairy-free option, use nutritional yeast instead of Parmesan cheese and a plant-based cream substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: Tortellini Soup, Creamy Soup, Italian Sausage Soup, Easy Dinner, Comfort Food, One-Pot Meal
