Description
Spicy Italian Sausage and Tortellini Soup with bold flavors, cozy comfort, and quick prep for a crowd-pleasing meal.
Ingredients
Scale
- 1 pound (450g) spicy Italian sausage, casings removed
- 1 large onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ¾ cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- 6 cups (1.4 liters) chicken broth
- 1 can (14.5 oz/411g) diced tomatoes
- 1 can (8 oz/226g) tomato sauce
- 9 oz (255g) refrigerated cheese tortellini
- 3 cups fresh spinach, roughly chopped
- ½ cup (120ml) heavy cream
- ¼ cup fresh basil, chopped
- Parmesan cheese for garnish
- Salt and black pepper to taste
Instructions
- Step 1: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook for 5-7 minutes, breaking it into smaller chunks as it browns. Once the sausage is nicely browned with crispy edges, transfer about two-thirds of it to a paper towel-lined plate, leaving the remaining sausage and rendered fat in the pot.
- Step 2: Reduce heat to medium and add the diced onion, carrots, and celery to the pot. Cook for 3-4 minutes until the vegetables begin to soften. Add the diced red bell pepper and continue cooking for another 2 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking until fragrant, about 30 seconds.
- Step 3: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot – these contain incredible flavor! Add the diced tomatoes and tomato sauce, then bring the mixture to a gentle boil. Reduce heat to medium-low, cover partially, and simmer for 15 minutes to allow the flavors to meld and the vegetables to become tender.
- Step 4: Return the reserved browned sausage to the pot and stir to combine. Add the cheese tortellini to the simmering broth and cook according to package instructions, usually 3-5 minutes for fresh tortellini or 7-9 minutes for frozen. The pasta should be tender but still have a slight bite.
- Step 5: Once the tortellini is cooked, turn off the heat and stir in the chopped spinach until just wilted. Gradually stir in the heavy cream, mixing gently to incorporate it evenly throughout the Spicy Italian Sausage and Tortellini Soup. Taste and adjust seasonings with salt and pepper as needed.
- Step 6: Ladle the hot soup into bowls, garnish with fresh basil and a sprinkle of grated Parmesan cheese. Serve immediately with crusty Italian bread for a complete meal that warms both body and soul.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 calories
- Sugar: 8 grams
- Sodium: 1200 mg
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 22 grams
- Cholesterol: 70 mg