Description
A quick and creamy Sausage Tortellini Soup that comes together in just 40 minutes. This comforting weeknight meal features savory crumbled Italian sausage, tender three-cheese tortellini, fresh spinach, and a creamy broth infused with garlic, Italian seasoning, and fresh basil. Perfect for an easy dinner that satisfies with rich flavor and hearty ingredients.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium sweet onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 (3-inch) Parmesan rind, optional
- Kosher salt and freshly ground black pepper, to taste
Main Ingredients
- 1 (9-ounce) package refrigerated three cheese tortellini
- 3 cups coarsely chopped fresh spinach
- ½ cup heavy cream
- 3 tablespoons chopped fresh basil
Instructions
- Brown the Sausage: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks, until browned and fully cooked, about 3-5 minutes.
- Sauté Vegetables: Add diced onion and carrots to the pot and cook, stirring occasionally, until they are tender and softened, about 5 minutes.
- Add Aromatics and Seasoning: Stir in the minced garlic, Italian seasoning, and fennel seeds. Cook until fragrant, about 1 minute, stirring constantly to prevent burning.
- Make Roux: Whisk in the all-purpose flour and cook for about 1 minute until it is lightly browned to help thicken the soup.
- Add Liquids and Simmer: Slowly stir in the chicken stock and add the Parmesan rind if using. Season with kosher salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally, until the soup is slightly thickened, about 10 minutes.
- Cook Tortellini: Add the refrigerated three cheese tortellini to the pot and cook until tender, about 4-5 minutes.
- Finish with Spinach, Cream, and Basil: Stir in the chopped spinach and heavy cream, cooking until the spinach wilts, about 1-2 minutes. Stir in the fresh basil and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and serve immediately while creamy and comforting.
Notes
- For a vegetarian version, substitute the sausage with plant-based sausage and use vegetable broth instead of chicken stock.
- The Parmesan rind adds depth of flavor but is optional if unavailable.
- To make this a lighter soup, you can reduce the heavy cream or substitute with half-and-half.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid overcooking the tortellini.
- Fresh herbs like basil add bright flavor; dried basil can be used in a pinch but add less as it is more concentrated.
