Creamy Tortellini Soup

Ingredients

• 1 tbsp extra-virgin olive oil
• 16 ounces Italian sausage – casings removed
• 1 medium yellow onion – finely chopped
• 2 medium carrot – diced
• 3 cloves garlic – minced
• 1 tsp Italian seasoning
• 0.25 tsp red pepper flakes
• 14.5 ounces canned diced tomatoes
• 6 cups chicken broth
• 18 ounces refrigerated cheese tortellini
• 1 cup heavy cream
• 4 ounces baby spinach
• 1.25 tsp kosher salt
• 0.5 tsp ground black pepper
• Parmesan cheese – finely grated (for serving)

Instructions

1. Prep the vegetables: finely chop the onion, dice the carrots, and mince the garlic.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until well browned, 6–8 minutes.
3. Add the onion and carrots and cook, stirring occasionally, until softened, 5–6 minutes.
4. Stir in the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, about 1 minute.
5. Pour in the canned diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the pot and bring to a simmer.
6. Simmer gently until the carrots are just tender and the flavors meld, 10–12 minutes.
7. Stir in the tortellini and simmer until they float and are al dente, 3–5 minutes (check package for timing).
8. Reduce the heat to low. Stir in the heavy cream and the baby spinach and cook just until the spinach wilts, 1–2 minutes.
9. Season with the kosher salt and black pepper, then taste and adjust seasoning as needed. For a slightly thicker soup, simmer uncovered for 1–2 minutes more.
10. Ladle into bowls and top with Parmesan cheese (for serving). Serve hot.