Sausage and Spinach Tortellini Soup
Cozy up with a bowl of hearty and flavorful Sausage and Spinach Tortellini Soup, a comforting one-pot wonder that's perfect for weeknight dinners or chilly evenings. This rich and satisfying soup combines savory Italian sausage, tender cheese tortellini, and vibrant fresh spinach in a deliciously seasoned broth of chicken stock, diced tomatoes, and aromatic garlic and onions. A touch of optional heavy cream adds luxurious creaminess, while Parmesan cheese takes the dish to a whole new level of indulgence. Quick to prepare with a 30-minute cook time, this easy recipe delivers restaurant-quality flavors with minimal effort. Pair it with crusty bread for a complete, crowd-pleasing meal that’s as simple as it is delicious.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 0.25 teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 teaspoon dried Italian seasoning
- 1 16-ounce package refrigerated cheese tortellini
- 4 cups fresh spinach
- 0.5 cup heavy cream (optional)
- 0.5 cup Parmesan cheese, grated (for serving)
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the Italian sausage and cook, breaking it into small crumbles, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
Add the diced onion to the pot and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes (with their juice), then add the dried Italian seasoning. Stir to combine.
Bring the soup to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
Add the refrigerated cheese tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, until tender.
Stir in the fresh spinach and let it wilt into the soup, about 1-2 minutes.
If using, pour in the heavy cream and stir until evenly incorporated. Taste and season with salt and black pepper as needed.
Ladle the soup into bowls and top with grated Parmesan cheese before serving. Serve warm with crusty bread if desired.
Nutrition Facts
Calories |
3887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.1 g | 286% | |
| Saturated Fat | 101.3 g | 506% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 608 mg | 203% | |
| Sodium | 13485 mg | 586% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 33.3 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2508 mg | 193% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4122 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
