Creamy Tortellini Soup with Sausage and Spinach
As the weather begins to cool, all the soup recipes come out of hiding from the summer. I want to share one of our favorites that is fast and easy to make and tastes amazing! Creamy tortellini soup with sausage and spinach is the perfect weeknight meal.
The combination of italian sausage, stuffed pasta, fresh baby spinach, and a creamy base is so comforting and hearty and the flavors are spot on.
How to make my creamy tortellini soup with sausage and spinach
First, take your pork sausage (you can use spicy or regular Italian sausage) and onion and saute them in a large soup pot or dutch oven on medium high heat until the sausage is cooked and the onion is tender.
Add the garlic and saute for another minute. Next add the flour and cook for 1 more minute.
Next add the chicken stock, heavy cream, pepper, basil, oregano, mustard powder, pepper flakes and bring to a boil.
Add the tortellini and fresh spinach to the soup and simmer for a couple of minutes until the pasta and spinach is cooked through. Stir occasionally and add salt to taste.
Serve with fresh parmesan cheese and a crusty piece of bread.
Get the Creamy Sausage Tortellini Soup Recipe Below
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Creamy Tortellini Soup with Sausage and Spinach
Ingredients
- 1 pound hot ground sausage
- 1 small onion minced
- 3 cloves garlic minced
- 2 teaspoon dried basil can also use italian seasoning
- 1/2 tsp dried rosemary
- 1 teaspoon oregano
- 1 pinch red pepper flakes If you dont use spicy sausage
- 1/2 tsp mustard powder
- 1/4 teaspoon pepper
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups baby spinach You can also use kale if you prefer. We use what. we have on hand.
- 2-3 cups frozen or fresh cheese tortellini
- 2 tbsp flour
Instructions
- Saute the onion sausage in a large pot or enamel dutch oven for 5 minutes on medium heat.
- Add the garlic and sautee for another minute or two or until fragrant. Add the flour and cook for about 1 minute.
- Next, add the oregano, basil, pepper flakes, pepper, chicken broth and heavy cream and mustard powder. Stir and keep an eye on it.
- Once that comes to a boil add your tortellini and spinach. Using fresh or frozen tortellini will cook in just a couple of minutes, and it only takes a couple of minutes for the spinach to cook down as well. The soup should thicken up during the cooking process.
- Serve it in a bowl with a bit if fresh parmesan cheese and a piece of crusty bread or roll.
- Store leftovers in an airtight container in the fridge for up to 5 days.
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