Description
A creamy, comforting, one-pot meal that combines Italian sausage, cheese tortellini, and fresh vegetables into a deliciously hearty soup.
Ingredients
Units
Scale
For the Soup
- 1 lb Italian sausage (Hot or mild based on preference.)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste (Or use a small can of diced tomatoes.)
- 4 cups chicken broth
- 1 medium sweet potato, diced (Can substitute with regular potato if needed.)
- 8 oz cheese tortellini
- 1 cup heavy cream (Can use half and half for a lighter option.)
- 1/2 cup Parmesan cheese, grated (Add at the end for flavor.)
- 3 cups fresh spinach (Add at the end to wilt.)
- 1 tsp Italian seasoning (Or a combination of basil and oregano.)
- Salt and pepper to taste
Instructions
Preparation
- Brown the sausage in a large pot over medium heat, breaking it up as it cooks.
- Once browned, remove excess grease if necessary, and add chopped onion. Cook until softened.
- Stir in minced garlic and cook for another 30 seconds.
- Add tomato paste and Italian seasoning, and let it cook for 1 minute.
- Pour in chicken broth and add diced sweet potato. Bring to a gentle simmer and cook until the sweet potato is tender.
- Add the tortellini and simmer until cooked through, about 3-5 minutes for refrigerated tortellini, or 5-7 minutes for frozen.
Finishing Touches
- Lower the heat and stir in the heavy cream and grated Parmesan until well combined.
- Add the spinach and let it wilt. Season with salt and pepper to taste.
Notes
For thicker soup, simmer longer before adding cream. To avoid curdling, lower heat before adding cream. Store soup without tortellini in the fridge for up to 3 days or freeze the base for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 4
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
