Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, your preference)
- 1 tbsp olive oil (if needed)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 large carrot, peeled and diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for a bit of heat)
- 1 package (9 oz) cheese tortellini (fresh or frozen)
- 1/2 cup heavy cream
- 2 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- Freshly grated Parmesan (for serving)
Instructions
- Brown the Sausage
- In a large Dutch oven, heat a drizzle of olive oil over medium heat. Add the sausage and cook, breaking it up with a wooden spoon until browned and cooked through, about 5-7 minutes. If the sausage releases a lot of fat, you can drain some of it, but leave a bit in the pot for extra flavor.
- Sauté the Vegetables
- Add the diced onion, garlic, red bell pepper, and carrot to the Dutch oven. Sauté the vegetables with the sausage until they’re softened and fragrant, about 5 minutes. Stir occasionally to prevent burning. These vegetables will create a flavorful base for the soup and add a nice variety of textures.
- Add Broth and Tomatoes
- Pour in the chicken broth and add the diced tomatoes with their juices. Stir to combine everything, then add the dried basil, oregano, and red pepper flakes (if using). Season with a pinch of salt and pepper.
- Simmer
- Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld together beautifully and brings out the richness in the broth.
- Add the Tortellini
- Add the tortellini to the pot and stir to combine. If you’re using fresh tortellini, it should cook in about 5 minutes; if using frozen, it may take a few extra minutes. Stir occasionally to ensure the tortellini doesn’t stick to the bottom.
- Finish with Cream and Spinach
- Once the tortellini is cooked and tender, reduce the heat to low. Stir in the heavy cream, which will give the soup its creamy texture. Then, add the chopped spinach and stir until it wilts. Taste and adjust the seasonings with salt and pepper as needed.
- Serve and Enjoy!
- Ladle the soup into bowls and top with a sprinkle of freshly grated Parmesan. For an extra touch, add a side of warm crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: 450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 18g