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Creamy Sausage Tortellini Soup with Spinach

Creamy sausage tortellini soup is made in a Dutch oven with Italian sausage, cheese tortellini, and tender baby spinach. The broth turns rich and creamy, while the tortellini cooks right in the soup for an easy one-pot dinner.
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Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground Italian sausage
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with juices
  • 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-high heat, cook the sausage, breaking it into small pieces, for 6–8 minutes, until browned and it reaches 160°F.
  2. Drain off excess fat, leaving about 1 tablespoon in the pot.
  3. Add the onion and cook over medium heat for 4–5 minutes, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Stir in the chicken broth, tomatoes with their juices, Italian seasoning, salt, and pepper; bring to a boil.
  6. Reduce the heat and simmer for 5 minutes.
  7. Add the tortellini and simmer according to the package directions, usually 3–5 minutes, until tender.
  8. Reduce the heat to low, stir in the cream and spinach, and cook for 1–2 minutes without boiling, until the spinach wilts and the soup is hot.

Notes

For the best texture, avoid boiling the soup after adding the cream. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream and tortellini may change texture. For a lighter option, use half-and-half instead of heavy cream.