Ingredients
Meat
- ½ lb Italian sausage
Vegetables & Broth
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 cup spinach, fresh
Pasta
- 1 cup cheese tortellini
Dairy & Oils
- ½ cup cream (heavy or whipping cream)
- 1 tbsp olive oil
Instructions
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spatula, and cook until browned and cooked through, about 5-7 minutes.
- Add tomatoes and broth: Pour in the canned diced tomatoes with their juices and the chicken broth. Stir well, then bring the mixture to a simmer. Let it simmer uncovered for 10 minutes to develop flavor.
- Cook tortellini: Stir in the cheese tortellini and continue cooking until the pasta is tender, about 5-7 minutes depending on package instructions.
- Add cream and spinach: Lower the heat and stir in the cream and fresh spinach leaves. Simmer gently for an additional 3 minutes until the spinach wilts and the soup is heated through.
- Serve: Taste and adjust seasoning if necessary, then ladle the soup into bowls and serve warm.
Notes
- Using spicy Italian sausage adds a nice depth and a bit of heat to the soup.
- Feel free to substitute fresh tortellini with frozen, adjusting cooking time accordingly.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter version, substitute the cream with half-and-half or milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
