Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large pot over medium-high heat, then drain excess fat to keep the soup from getting greasy.
Build the tomato base
- Sauté the diced onion for 4 minutes until softened, then add the minced garlic and cook for 2 minutes, stirring until fragrant.
- Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook the tortellini
- Add the refrigerated cheese tortellini and cook for 4-5 minutes until tender, stirring occasionally so they heat evenly.
Finish with cream and spinach
- Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts and the soup turns creamy.
- Season with salt and pepper to taste, then serve hot with generous parmesan shavings and fresh basil over the top.
Notes
Pro tip: add the tortellini and cream after the broth comes to a boil so the pasta cooks evenly and the soup stays silky. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove—add a splash of broth if it thickens. Freezing is not recommended because tortellini texture can become soft. For a lighter option, use half-and-half instead of heavy cream for a still-creamy consistency with less fat.