Description
This creamy sausage and tortellini soup is a hearty and comforting dish perfect for cozy dinners. Packed with flavorful Italian sausage, tender cheese tortellini, vibrant vegetables, and fresh spinach in a rich, velvety broth made creamy with half and half, this soup comes together in just 45 minutes, making it both delicious and convenient.
Ingredients
Sausage and Vegetables
- 1 lb Italian sausage
- 1 small yellow onion, diced
- 1 small shallot, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
Soup Base
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 14 oz refrigerated cheese tortellini
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- 6 oz fresh spinach, chopped
- 2 cups half and half or heavy cream
Instructions
- Brown the sausage: In a large stockpot over medium-high heat, cook the Italian sausage until it is browned and cooked through. Use a slotted spoon to transfer the sausage to a paper towel-lined plate to drain excess grease, then set aside.
- Sauté the vegetables: In the same pot, add the diced onion, shallot, and carrots. Cook over medium heat for about 5 minutes until the vegetables soften. Add minced garlic and sauté for an additional 2 minutes until fragrant, stirring occasionally to prevent burning.
- Create the roux and simmer broth: Whisk in the all-purpose flour and cook for 1 minute to eliminate raw flour taste. Gradually whisk in the chicken broth to combine. Bring to a simmer, then reduce heat to medium-low and let it simmer gently for 6 minutes to thicken slightly.
- Add sausage, tortellini, and seasonings: Pat excess grease off the cooked sausage and return it to the pot along with the refrigerated cheese tortellini, kosher salt, black pepper, and Italian seasoning. Stir in the chopped spinach and pour in the half and half. Simmer for about 5 minutes until the tortellini is fully cooked and the soup is creamy and heated through.
- Serve: Ladle the soup into bowls and optionally top with freshly grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- Use refrigerated cheese tortellini for best texture; frozen tortellini may require additional cooking time.
- For a lower-fat option, substitute half and half with milk or a milk alternative, though the soup will be less creamy.
- To reduce sodium, use low-sodium chicken broth and adjust salt to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to add extra vegetables like mushrooms or zucchini for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
