Tortellini Soup a La Sherrie
Warm, comforting, and loaded with bold Italian flavors, Tortellini Soup a La Sherrie is the ultimate one-pot meal for cozy weeknight dinners. This hearty soup combines tender cheese tortellini with savory Italian sausage, a medley of aromatic vegetables, fresh spinach, and a luxuriously creamy broth finished with a touch of heavy cream. Diced tomatoes and Italian seasonings add depth to every bite, while the optional Parmesan garnish provides an irresistible finish. Ready in just 45 minutes, this easy tortellini soup is perfect for feeding a crowd or meal-prepping for the week. Pair it with crusty bread for a satisfying, restaurant-quality dish that’s bound to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 14.5-ounce can diced tomatoes, with juice
- 1 teaspoon dried Italian seasoning
- 4 cups fresh spinach, roughly chopped
- 12 ounces cheese tortellini (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- as needed grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside on a plate lined with paper towels.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and sauté for an additional 1 minute, until fragrant.
Pour in the chicken broth and diced tomatoes (including their juice), stirring to combine.
Return the cooked sausage to the pot. Stir in the Italian seasoning, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat to low and allow it to simmer for 10 minutes.
Stir in the chopped spinach, letting it wilt in the hot soup, about 2-3 minutes.
Add the tortellini to the soup and cook according to the package instructions (usually 5-7 minutes), until tender but not overcooked.
Reduce the heat to low and stir in the heavy cream to create a rich, creamy broth. Taste the soup and adjust seasoning if needed.
Serve hot, garnished with freshly grated Parmesan cheese if desired. Pair with crusty bread for a complete meal!
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.3 g | 357% | |
| Saturated Fat | 116.3 g | 582% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 11423 mg | 497% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 32.0 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5653 mg | 120% | |
*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.
