Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 12 ounces cheese tortellini
- 4 cups fresh spinach
- 1/2 cup heavy cream (optional for creamier soup)
- Grated Parmesan cheese, for serving
If you’re looking to make this dish a bit lighter, consider substituting the heavy cream with a splash of milk or omitting it altogether. For a vegetarian version, use vegetable broth and replace the sausage with mushrooms or plant-based sausage. Flexibility is key in my kitchen, just as my grandmother taught me—it’s all about making the dish your own.
Instructions
- In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
- Remove the sausage with a slotted spoon and set aside. In the same pot, add the onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Pour in the chicken broth, diced tomatoes, and tomato paste. Add Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to a simmer and return the sausage to the pot. Let it cook for about 10 minutes to allow the flavors to meld.
- Add the tortellini and cook according to the package instructions until al dente, about 5-7 minutes.
- Stir in the spinach until wilted, about 1-2 minutes. If using, add the heavy cream and stir to combine.
- Ladle into bowls and top with grated Parmesan cheese. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International