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Creamy Parmesan Tortellini Soup

A rich and comforting one-pot soup featuring cheesy tortellini, spicy Italian sausage, and spinach in a creamy tomato-basil broth.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes optional
  • 4 cups chicken broth low sodium
  • 1 can (15oz) crushed tomatoes
Add-ins
  • 20 oz cheese tortellini refrigerated or frozen
  • 3 cups fresh spinach packed
  • 1 cup heavy cream
  • 1 cup Parmesan cheese freshly grated
  • 1 pinch salt and pepper to taste

Equipment

  • Large Dutch oven or soup pot
  • Wooden spoon
  • Knife and Cutting Board
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium-high heat. Add sausage and cook until browned, breaking it into crumbles. Remove sausage and set aside, leaving fat in the pot.
  2. Add diced onion to the pot and sauté until soft (4-5 mins). Add garlic, tomato paste, basil, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Deglaze with a splash of broth, scraping the bottom. Pour in remaining broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Return sausage to the pot and bring to a simmer. Add tortellini and cook according to package instructions (usually 3-5 mins).
  5. Reduce heat to low. Stir in spinach until wilted. Pour in heavy cream and Parmesan cheese. Stir gently until heated through and cheese melts.
  6. Season with salt and pepper. Serve hot with crusty bread.

Notes

If expecting leftovers, cook tortellini separately to prevent them from getting mushy in storage.