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Creamy Tortellini Soup

Creamy tortellini soup simmers refrigerated cheese tortellini in a savory broth with Italian sausage, diced tomatoes, and heavy cream. Baby spinach wilts into the soup at the end for a creamy, hearty bowl.
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Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the sausage, breaking it into small pieces, for 6 to 8 minutes, until browned and it reaches 160°F.
  2. Add the onion and cook for 4 to 5 minutes, until softened.
  3. Stir in the garlic, Italian seasoning, salt, and pepper and cook for 30 seconds.
  4. Stir in the chicken broth and tomatoes, then bring the soup to a boil.
  5. Reduce the heat and simmer for 10 minutes.
  6. Add the tortellini and simmer according to the package directions, usually 3 to 5 minutes, until tender.
  7. Reduce the heat to low.
  8. Stir in the heavy cream and spinach for 2 to 3 minutes, until the spinach wilts; do not let the soup boil.

Notes

For the creamiest texture, keep the soup at low heat after adding the heavy cream and do not let it boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the tortellini and cream can change texture. For a gluten-free option, use gluten-free tortellini.