Creamy Sausage Tortellini Soup
Deliciously creamy yet not too heavy, with tender carrots and spinach, cheese tortellini, and Italian sausage all simmered in a flavorful broth. Best of all, you just need one pot and about 30 minutes to get this served up from start to finish.
Servings: 4
Equipment
Ingredients
- 1 teaspoon olive oil
- 8 ounces ground Italian sausage
- 2 medium carrots peeled and chopped into small pieces
- 1/2 medium yellow onion peeled and chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 6 cups low-sodium chicken or vegetable broth or stock
- kosher salt and black pepper
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 9-10 ounces fresh cheese tortellini
- 2 cups fresh baby spinach loosely packed
- 1 cup heavy or light cream
- Parmesan, red pepper flakes, and fresh parsley or basil optional garnish
Instructions
- In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add sausage and cook, stirring often and crumbling into small pieces, until well-browned and cooked through, about 5 minutes. Remove sausage to a paper towel-lined plate and set aside.1 teaspoon olive oil, 8 ounces ground Italian sausage
- Add carrots and onion to the pot. Cook for about 4 minutes, stirring often.2 medium carrots, 1/2 medium yellow onion
- Add garlic and Italian seasoning. Cook for another 30-60 seconds, just until fragrant.4 cloves garlic, 2 teaspoons Italian seasoning
- Pour in about 1 cup of broth and scrape the bottom of the pot well to release any stuck-on browned bits. Add all of the remaining broth plus 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Increase heat to bring the mixture to a boil.6 cups low-sodium chicken or vegetable broth, kosher salt and black pepper
- While the broth is coming to a boil, melt the butter and stir in the flour to make a quick roux. Stir this into the broth.2 Tablespoons butter, 2 Tablespoons all-purpose flour
- Once the broth is bubbling rapidly, add tortellini directly to it. Cook for 3-5 minutes, or until the pasta is tender according to package directions. Reduce heat a bit if needed; the water should simmer rapidly but not boil over.9-10 ounces fresh cheese tortellini
- When the tortellini is done, turn off the heat. Stir in the browned sausage, spinach, and cream.2 cups fresh baby spinach, 1 cup heavy or light cream
- Sample and season with extra salt and/or black pepper to taste.
- Garnish with grated Parmesan, red pepper flakes, and fresh parsley or basil, as desired. Enjoy!Parmesan, red pepper flakes, and fresh parsley or basil