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Creamy Italian Sausage Tortellini Soup with Baby Spinach

Italian sausage tortellini soup simmers in a creamy tomato chicken broth, with tender cheese tortellini and wilted baby spinach in every bowl. Make it in a Dutch oven for a hearty one-pot dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bulk mild Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 6 cup low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (20 oz) refrigerated cheese tortellini
  • 1 cup heavy cream
  • 5 oz baby spinach

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the sausage, breaking it into small pieces, for 7–9 minutes, until browned and cooked through to 160°F.
  2. Add the onion and cook for 4–5 minutes, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Sprinkle in the flour and stir for 1 minute.
  5. Gradually stir in the chicken broth.
  6. Add the tomatoes, Italian seasoning, salt, and pepper.
  7. Bring the soup to a boil.
  8. Reduce the heat and simmer for 5 minutes.
  9. Stir in the tortellini and simmer for 3–5 minutes, or according to the package directions, until tender.
  10. Reduce the heat to low.
  11. Stir in the cream and spinach and cook for 1–2 minutes, until the spinach is wilted and the soup is hot.

Notes

For the best texture, add the tortellini only when the soup is simmering and cook until just tender. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream and tortellini may change texture. For a lighter option, use half-and-half in place of the heavy cream.