Recipe Library
Creamy Sausage & Cheese Tortellini Soup
Thick ribbons of cheese tortellini swim in a velvety broth scented with Italian sausage, sweet onion, and carrot, while wilted spinach and a swirl of half-and-half add freshness and creaminess to every spoonful.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 6
Nutrition per Serving
- Calories
- 396
- Protein
- 24g
- Carbs
- 33g
- Fat
- 19g
- Fiber
- 3g
- Sugar
- 8g
- Sodium
- 745mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound mild or hot Italian pork sausage, casings removed
- 1 cup chopped yellow onion
- 1/2 cup chopped carrot
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon salt-free dried Italian seasoning
- 3 cups unsalted chicken broth
- 1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
- 1 (9-ounce) package refrigerated cheese tortellini (such as Buitoni)
- 3 1/2 cups baby spinach
- 1 cup half-and-half
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.
- Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.
- Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.
- Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls. Additional reporting by Carrie Myers and Jan Valdez