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Spicy Sausage Tortellini Soup in Creamy Tomato Broth

Spicy sausage tortellini soup simmers in a creamy tomato broth with Italian sausage, cheese tortellini, and baby spinach. The tortellini cooks right in the soup, making a hearty one-pot dinner with a gently spicy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian pork sausage hot, casings removed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 5 cups low-sodium chicken broth
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (9 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 hot Italian pork sausage, breaking it into small pieces, for 6–8 minutes until browned and it reaches 160°F.
  2. Spoon off excess fat, leaving about 1 tablespoon in the pot.
  3. Add the diced yellow onion and cook for 4–5 minutes, stirring occasionally, until softened.
  4. Add the minced garlic and cook for 30 seconds.
  5. Stir in the tomato paste, Italian seasoning, and crushed red pepper flakes and cook for 1 minute.
  6. Stir in the crushed tomatoes, chicken broth, kosher salt, and black pepper, scraping up any browned bits from the bottom of the pot.
  7. Bring the soup to a boil.
  8. Reduce the heat and simmer uncovered for 10 minutes.
  9. Stir in the refrigerated cheese tortellini and cook according to the package directions, usually 3–5 minutes, until tender.
  10. Stir in the heavy cream and baby spinach and cook gently for 1–2 minutes, until the spinach wilts and the soup is heated through; do not let it boil.

Notes

For the best texture, add the tortellini near the end so it stays tender. Refrigerate leftovers for 3–4 days and reheat gently; freezing is not recommended because the cream and tortellini may change texture. For a dairy-free variation, use dairy-free tortellini and an unsweetened plant-based cream.