Sausage and Tortellini Soup
This is a true one-pot meal - browning the sausage first creates a flavorful base, then the tortellini cooks directly in the creamy tomato broth, absorbing all the flavor as it softens.
Ingredients
- ~1 lb fresh three-cheese tortellini
- ~1 lb ground Italian sausage casings removed
- 1 small yellow onion chopped
- 3 large garlic cloves minced
- ~3 cups fresh spinach roughly chopped
- 1 cup shredded white cheddar cheese
- 1 can tomato sauce or passata 28-oz
- 2 cups low-sodium chicken broth
- 3/4 cup heavy cream
- 3/4 tsp dried basil
- 3/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Grated parmesan cheese for garnish
Instructions
- Heat large Dutch oven over medium-high heat.
- Brown Italian sausage, breaking into pieces, 3-5 minutes.
- Add onion and garlic, sauté 2-3 minutes until softened.
- Add tomato sauce, broth, cream, basil, oregano, red pepper flakes, salt, and pepper.
- Add tortellini, bring to simmer, cover and cook 5-7 minutes until tender.
- Stir in cheddar cheese and spinach, simmer 1 minute until cheese melts.
- Top with grated parmesan and serve.
Notes
Add extra broth to thin if needed. Adjust salt to taste.