Description
This sausage tortellini soup is an easy one-pot meal with juicy Italian sausage, tender veggies, spinach, and cheesy tortellini cooked in a cozy, creamy broth.
Ingredients
Scale
- 1 1/2 pounds ground Italian sausage
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 large stalks celery, diced
- 1 tablespoon minced garlic, about 4 cloves
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 (6- ounce) can tomato paste
- 1/3 cup all purpose flour
- 7 – 8 cups chicken broth
- 2 cups half and half
- 18 ounces refrigerated cheese tortellini
- 4 – 5 ounces fresh spinach
- Optional – Parmesan cheese to serve
Instructions
- In a large Dutch oven, cook the sausage on medium heat until it’s almost cooked, but some pink remains.
- Add in the diced onion, celery, and carrots, and cook until softened, 5 – 7 minutes.
- Add in the garlic, red pepper flakes, Italian seasoning, salt, and pepper and cook for 1 more minute. Stir in the tomato paste until combined and sprinkle in the flour, stirring to combine. Mixture will be thick.
- Slowly stir in 7 cups of the chicken broth and bring the mixture to a boil and simmer for 15 minutes, stirring occasionally.
- Add in the half and half and bring the soup back to a boil. Once boiling, add in the tortellini and cook for 5 – 6 minutes until the tortellini are al dente, or according to the package directions. If the pasta soaks up more liquid than you prefer, add in that extra cup of chicken broth.
- Lastly, add in the spinach and stir until the spinach is wilted, should only take a minute or two.
- Serve immediately with Parmesan cheese if desired.
Notes
- Store airtight in the refrigerator for up to 3 days. If the soup thickens too much as it sits you can add in more chicken broth when reheating.
