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Delicious Sausage Tortellini Soup with Spinach

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A cozy and hearty soup with Italian sausage, cheese tortellini, and fresh spinach, perfect for busy weeknights.

Ingredients

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  • 1 lb Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced (optional)
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 to 1/2 tsp crushed red pepper flakes (optional)
  • 6 cups low-sodium chicken broth (or vegetable broth)
  • 1 bay leaf (optional)
  • 10–12 oz refrigerated cheese tortellini (or frozen; do not thaw)
  • 4 cups fresh baby spinach, roughly chopped if large
  • 1/2 cup heavy cream or half-and-half (optional)
  • Salt and black pepper, to taste
  • Grated Parmesan and lemon wedges, for serving (optional)
  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Heat a large pot over medium-high. Add sausage and cook, breaking it up, until browned and cooked through, 6–8 minutes.
  2. Add olive oil if the pot looks dry. Stir in onion, carrots, and celery. Cook, stirring, until softened, about 4–5 minutes.
  3. Add garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds, until fragrant.
  4. Pour in the broth and add bay leaf. Scrape the bottom of the pot to release browned bits. Bring to a boil.
  5. Add tortellini. Reduce heat to a gentle simmer and cook until just tender, about 3–5 minutes for fresh or 6–8 minutes for frozen.
  6. Stir in spinach and cook until wilted, 1–2 minutes. If using, add cream and heat gently 1 minute. Season with salt and black pepper to taste. Remove bay leaf.
  7. Ladle into bowls. Top with Parmesan, a squeeze of lemon, and herbs if desired. Serve hot with crusty bread.

Notes

Keep leftovers refrigerated for up to 3–4 days. Freeze the broth without tortellini for better texture.

Nutrition

Find it online: https://diymealprep.com/delicious-sausage-tortellini-soup-with-spinach/