Creamy Italian Sausage Tortellini Soup with Spinach and Tomato

Steps

1. Step 1

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-size crumbles with a wooden spoon, until browned, 6 to 8 minutes.

   8 min

   • 1 tbsp olive oil
   • 1 lb sweet Italian sausage
2. Step 2

   Add the onion and cook until softened, about 4 minutes. Stir in the garlic, fennel seed and red pepper flakes and cook until fragrant, about 1 minute. Add the tomato paste and stir for 1 minute more.

   6 min

   • 1 yellow onion
   • 4 cloves garlic
   • 1 tsp fennel seed
   • 1/2 tsp red pepper flakes
   • 2 tbsp tomato paste
3. Step 3

   Pour in the crushed tomatoes, broth and Italian seasoning. Scrape up any browned bits from the bottom of the pot, bring to a boil, then lower the heat and simmer for 5 minutes.

   5 min, hands-off

   • 1 can crushed tomatoes (28 oz)
   • 4 cups chicken broth
   • 1 tsp dried Italian seasoning
4. Step 4

   Stir in the tortellini and simmer until just tender, 3 to 5 minutes (check the package time; they float when done).

   5 min

   • 20 oz refrigerated cheese tortellini
5. Step 5

   Turn the heat to low. Stir in the cream, then the spinach a handful at a time, until the spinach wilts, about 2 minutes. Stir in the Parmesan until melted. Season with salt and pepper and serve with more Parmesan on top.

   3 min

   • 1 cup heavy cream
   • 5 oz baby spinach
   • 1/2 cup Parmesan
   • salt
   • black pepper

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026