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–+ servings
Sausage Tortellini Soup

Sausage Tortellini Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!!
5 stars (12 ratings)

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casing removed
  • 1 medium sweet onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 (3-inch) Parmesan rind, optional
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 3 cups coarsely chopped fresh spinach
  • ½ cup heavy cream
  • 3 tablespoons chopped fresh basil

Equipment

Instructions

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
  • Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
  • Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock and Parmesan rind, if using; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  • Stir in tortellini and cook until tender, about 4-5 minutes.
  • Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to toaste.
  • Serve immediately.