Warming Italian Sausage and Tortellini Soup
Cozy up with a bowl of Warming Italian Sausage and Tortellini Soup, a hearty, flavor-packed dish perfect for chilly evenings. This comforting recipe combines tender bites of cheese tortellini with the savory richness of Italian sausage, vibrant vegetables, and a luscious broth infused with garlic, Italian seasoning, and a hint of crushed red pepper for subtle heat. Fresh spinach adds a burst of color and nutrients, while an optional splash of heavy cream provides indulgent creaminess. Ready in just 45 minutes, this one-pot wonder is an easy, family-friendly dinner that pairs beautifully with crusty bread and a sprinkle of Parmesan cheese. Ideal for meal prep or a weeknight treat, this Italian-inspired soup is satisfying and soul-warming!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound mild or spicy Italian sausage, casings removed
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon crushed red pepper flakes
- 9 ounces cheese tortellini (fresh or frozen)
- 3 cups baby spinach leaves
- 0.5 cup heavy cream (optional, for richness)
- to taste salt
- to taste black pepper
- as desired grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and fully cooked. Remove any excess fat if necessary, leaving about 1 tablespoon in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and the canned diced tomatoes (with their juices). Add the Italian seasoning and crushed red pepper flakes. Bring the mixture to a boil.
Reduce the heat to a simmer and let the soup cook for 10 minutes to allow the flavors to meld.
Add the tortellini to the pot and cook according to the package instructions (typically 3-5 minutes for fresh tortellini or 7-9 minutes for frozen), until tender.
Stir in the baby spinach leaves and cook for 1-2 minutes, just until wilted.
If using, pour in the heavy cream and stir to combine. Season the soup with salt and black pepper to taste.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1731 mg | 75% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 785 mg | 17% | |
*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.
