- Ingredients:
- 1 lb Italian sausage (mild or spicy)
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 can (15 oz) diced tomatoes, undrained
- 1/2 cup heavy cream
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 9 oz refrigerated cheese tortellini
- 2 cups baby spinach
- Salt and pepper, to taste
- Parmesan cheese (optional, for garnish)
Directions:
- In a large pot or Dutch oven, brown the sausage over medium heat, breaking it into crumbles. Drain excess grease if necessary.
- Add the diced onion and garlic to the pot, cooking for 3-4 minutes until soft and fragrant.
- Pour in the chicken broth, water, and diced tomatoes. Stir in the Italian seasoning and red pepper flakes, if using.
- Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes.
- Add the tortellini and cook according to the package instructions, usually about 5-7 minutes, until tender.
- Stir in the heavy cream and spinach, cooking for 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.
- Serve hot with Parmesan cheese sprinkled on top.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 6 servings
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