Creamy Sausage Tortellini Soup with Spinach
Browned Italian sausage, cheese tortellini, and wilted spinach in a tomato-cream broth — a 30-minute pot that eats like a casserole.
- Serves
- 6
- Prep
- 10 min
- Cook
- 25 min
- Written
Method
-
Brown the sausage in a soup pot over medium-high heat, breaking it into small crumbles, until no pink remains, about 6 minutes.
-
Add the onion and cook, stirring occasionally, until softened, about 4 minutes.
-
Add the garlic and cook until fragrant, about 30 seconds.
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Pour in the stock and crushed tomatoes, then stir in the oregano and red pepper flakes. Bring to a boil.
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Add the tortellini and cook until they float and are tender, 3 to 4 minutes.
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Stir in the cream and Parmesan and return to a bare simmer.
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Add the spinach a handful at a time, stirring until each addition wilts down.
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Season with salt and pepper and serve with more Parmesan over the top.
Notes
Fresh tortellini, not dried — it cooks straight in the broth in a few minutes and holds its shape, where a dried shell would need to be boiled separately or it soaks up the whole pot. If all you can find is frozen, drop it in straight from the freezer and give it another minute or two.
This one goes from raw sausage to the table in well under an hour and reheats fine the next day, though the tortellini keep swelling a little in the fridge — thin leftovers with a splash of stock when you warm them back up.