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Sausage Tortellini Soup with Spinach

Sausage tortellini soup with spinach simmers browned Italian sausage and cheese tortellini in a tomato broth finished with heavy cream. Wilted baby spinach adds color and a tender bite to this one-pot soup.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian pork sausage bulk; mild or hot
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups chicken broth
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) cheese tortellini refrigerated
  • 5 oz baby spinach
  • 0.5 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat.
  2. Add the sausage and cook, breaking it into small pieces, for 6–8 minutes, until browned and it reaches 160°F.
  3. Add the onion and cook for 4–5 minutes, until softened.
  4. Stir in the garlic and tomato paste and cook for 1 minute.
  5. Add the diced tomatoes with their juices, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  6. Stir in the tortellini and simmer for 3–5 minutes, or according to the package directions, until tender.
  7. Stir in the spinach and cook for 1–2 minutes, until wilted.
  8. Add the heavy cream and warm for 1–2 minutes without boiling.

Notes

For the best texture, add the tortellini shortly before serving. Refrigerate leftovers for up to 3 days; freezing is not recommended because the tortellini can soften and the cream may separate. Gluten-free tortellini can be used as a dietary swap if available.