1 lb Italian sausage (mild or spicy, based on preference)
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, with juice
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon Italian seasoning
Salt and pepper to taste
1 (9 oz) package refrigerated tortellini (cheese or meat-filled)
2 cups fresh spinach (or kale)
1/4 cup grated Parmesan cheese (for garnish)
Optional: Fresh basil or parsley, chopped, for garnish
Instructions:
Cook the Sausage: In a large pot, brown the Italian sausage over medium heat, breaking it into crumbles. Cook until no longer pink, about 5-7 minutes. Drain excess fat if necessary.
Sauté the Aromatics: Add the diced onion to the pot and cook until softened, about 3 minutes. Add the garlic and cook for an additional minute, until fragrant.
Add the Liquids and Seasoning: Pour in the chicken broth and diced tomatoes with their juice. Stir in Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
Add the Tortellini and Simmer:Add the tortellini to the pot and simmer until it’s tender, about 5-7 minutes (or according to package instructions).
Add the Cream and Spinach:Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
Serve: Ladle into bowls and garnish with grated Parmesan cheese and fresh basil or parsley, if desired. Serve warm with crusty bread.
20 Popular Questions and Their Answers
Can I use frozen tortellini?
Yes, just adjust the cooking time based on package instructions for frozen tortellini.
What’s the best type of sausage to use?
Italian sausage works best, but you can use spicy or mild depending on your preference.
Can I make this soup ahead of time?
Yes! But for best texture, add the tortellini right before serving, so it doesn’t overcook.
Can I use a dairy-free alternative?
Absolutely! Coconut milk or a dairy-free cream works well.
What can I substitute for heavy cream?
You can use half-and-half or milk for a lighter option, though it won’t be as creamy.
How long does this soup last in the fridge?
Stored in an airtight container, it lasts 3-4 days in the refrigerator.
Can I freeze this soup?
Yes, but it’s best to leave out the tortellini and add it fresh after thawing and reheating.
What other vegetables can I add?
Carrots, bell peppers, or zucchini make excellent additions!
Can I use dried tortellini?
Yes, just adjust the cooking time as needed.
Is it possible to make this in a slow cooker?
Yes! Brown the sausage and add all ingredients except tortellini, cream, and spinach. Cook on low for 4-5 hours, then add the tortellini and cream for the last 30 minutes.
How do I make this spicier?
Use spicy sausage or add a pinch of red pepper flakes.
Can I use kale instead of spinach?
Definitely! Kale holds up well in this soup.
What if I don’t have Italian seasoning?
Use a mix of basil, oregano, and thyme as a substitute.
Can I make this vegetarian?
Yes! Substitute sausage with plant-based sausage or beans and use vegetable broth.
What’s a good side for this soup?
Crusty bread, garlic bread, or a light salad pair wonderfully.
Can I make this in an Instant Pot?
Yes! Use the sauté function for the sausage and onions, then cook on high pressure for 5 minutes before adding tortellini and cream.
How can I thicken the soup?
Add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) or reduce the broth by simmering longer.
Can I use ground beef instead?
Sure! It changes the flavor but is still tasty.
Can I skip the cream?
Yes, but the soup will be more brothy. Add a little extra cheese for richness.
What’s the best cheese for topping?
Parmesan is classic, but mozzarella or asiago also work well.
30 Helpful Tips to Make It Even More Delightful
Brown the sausage deeply for extra flavor.
Use fire-roasted tomatoes for a richer taste.
Try adding a splash of white wine for depth.
Sprinkle red pepper flakes for a spicy kick.
Stir in fresh basil just before serving.
Substitute spinach with arugula for a peppery taste.
Use whole milk for a creamier soup without heavy cream.
Add finely chopped carrots for a sweet, earthy flavor.
Sprinkle a bit of lemon zest for brightness.
Stir in a spoonful of pesto for extra herbiness.
Add a dash of smoked paprika for warmth.
Mix in sun-dried tomatoes for a hint of sweetness.
Top each bowl with croutons for crunch.
Stir in a spoonful of Parmesan rind as it simmers.
Use shallots for a sweeter, more subtle onion flavor.
Mix in a handful of fresh parsley for freshness.
Use vegetable broth for a lighter flavor.
Stir in roasted garlic for sweetness.
Add a drizzle of balsamic glaze on top for richness.
Stir in a few capers for a burst of tang.
For extra protein, add a can of drained chickpeas.
Try smoked sausage for more flavor.
Add fennel seeds for a slight licorice flavor.
Swap tortellini with mini ravioli for a twist.
Stir in baby kale for added nutrients.
Use a cast iron pot for even heat.
Sprinkle on shredded cheddar for added richness.
Simmer with a bay leaf for a subtle herbal note.
Serve with garlic herb butter for extra flavor.
Add a dash of cayenne for a bit of heat.
30 Secrets to Achieving the Perfect Sausage Tortellini Soup
Quality sausage: Use the best Italian sausage you can find.
Fresh garlic: Always use fresh garlic for maximum flavor.
Sauté first: Sauté sausage, onions, and garlic to build a flavor base.
Season each layer: Season as you go for a well-rounded flavor.
Simmer slowly: Allow enough time for the flavors to meld.
Use fresh tortellini: Adds a better texture to the soup.
Homemade broth: If possible, homemade broth elevates the soup.
Avoid overcooking tortellini:Add tortellini last to keep it tender.
Fresh herbs last: Add fresh herbs just before serving.
Heavy cream last: Add cream at the end to prevent curdling.
Low-sodium broth: Start with low-sodium broth to control salt.
Use Parmesan rinds: Simmer with Parmesan rinds for rich flavor.
Remove excess grease: Drain sausage grease for a cleaner flavor.
Broil for flavor: Brown sausage in the broiler for added smokiness.
Use unsweetened dairy: Avoid dairy that’s too sweet.
Cook veggies longer: Let carrots and onions soften well.
Watch the salt: Sausage can be salty, so add salt carefully.
Aged Parmesan: Grated aged Parmesan adds deep flavor.
Let sit before serving: Rest for 10 minutes to blend flavors.
Fresh ground pepper: Adds subtle heat and aroma.
Be gentle with cream: Stir gently to keep soup smooth.
Mirepoix mix: Start with celery, onion, and carrot for flavor.
Caramelize onions: Brown onions slightly for sweetness.
Layer herbs: Use dried for simmering, fresh to finish.
Pepper flakes: Add a pinch for a little spice.
Use high-walled pot: Avoid spilling when stirring.
Season to taste: Adjust spices after cooking.
Garnish to impress: Garnish with fresh herbs for appeal.
Cover to cook faster: Cover the pot for efficient cooking.
Savor with sides: Serve with crusty bread for dipping!
