Warm up your soul with this delicious Creamy Sausage and Tortellini Soup, a comforting bowl of goodness that’s perfect for those chilly days or when you’re simply craving a hearty meal. Packed with Italian sausage, tender cheese tortellini, and a medley of vegetables, this soup is rich, creamy, and bursting with flavors. The addition of fresh spinach gives it a healthy twist, while the creamy broth provides that luscious, velvety texture that makes this dish so irresistible. It’s easy to make and perfect for a family dinner or a cozy night in. Enjoy this bowl of comfort with a slice of crusty bread for a meal that feels like a warm hug.
Ingredients
- 1 lb Italian sausage
- 1 small yellow onion, diced
- 1 small shallot, diced
- 2 large carrots, peeled and diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 14 oz refrigerated cheese tortellini
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- 6 oz fresh spinach, chopped
- 2 cups half and half (or heavy cream)
Instructions
- Brown the Sausage: In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon as it browns. Continue cooking until the sausage is no longer pink and has a slight crust, about 5-7 minutes.
- Sauté the Vegetables: In the same pot, add the diced yellow onion, shallot, and carrots. Sauté over medium heat until the vegetables soften, about 5 minutes.
- Create the Base: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. This will help thicken the soup. Cook the flour with the vegetables for about 2 minutes, stirring constantly to avoid burning.
- Add the Broth: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the simmering broth. Cook according to the package instructions, typically around 5-7 minutes, until the tortellini are tender.
- Season and Finish: Return the browned sausage to the pot. Add the kosher sea salt, ground black pepper, and Italian seasoning. Stir well to combine. Pour in the half and half (or heavy cream) and bring the soup back to a gentle simmer. Allow it to heat through for 2-3 minutes without boiling.
- Incorporate the Spinach: Stir in the chopped fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted and vibrant green.
- Serve: Ladle the creamy sausage and tortellini soup into bowls and serve hot. Pair with a side of crusty bread or a fresh green salad for a complete meal. Enjoy!
Conclusion
This Creamy Sausage and Tortellini Soup is the ultimate comfort food, combining hearty sausage, tender tortellini, and a creamy broth that will warm you from the inside out. It’s a delightful dish that’s easy enough for a weeknight dinner but special enough to serve guests. The rich flavors and creamy texture make this soup a favorite for all ages. Whether you’re cozying up on a cold day or just need a quick, satisfying meal, this soup will leave everyone coming back for seconds.
Creamy Sausage and Tortellini Soup: A Hearty Comfort Dish
Ingredients
- 1 lb Italian sausage
- 1 small yellow onion diced
- 1 small shallot diced
- 2 large carrots peeled and diced
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 14 oz refrigerated cheese tortellini
- 1 tsp kosher sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp Italian seasoning
- 6 oz fresh spinach chopped
- 2 cups half and half or heavy cream
Instructions
- Brown the Sausage: In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it up with a spoon as it browns. Continue cooking until the sausage is no longer pink and has a slight crust, about 5-7 minutes.
- Sauté the Vegetables: In the same pot, add the diced yellow onion, shallot, and carrots. Sauté over medium heat until the vegetables soften, about 5 minutes.
- Create the Base: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat. This will help thicken the soup. Cook the flour with the vegetables for about 2 minutes, stirring constantly to avoid burning.
- Add the Broth: Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the broth to thicken slightly.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the simmering broth. Cook according to the package instructions, typically around 5-7 minutes, until the tortellini are tender.
- Season and Finish: Return the browned sausage to the pot. Add the kosher sea salt, ground black pepper, and Italian seasoning. Stir well to combine. Pour in the half and half (or heavy cream) and bring the soup back to a gentle simmer. Allow it to heat through for 2-3 minutes without boiling.
- Incorporate the Spinach: Stir in the chopped fresh spinach and cook for an additional 1-2 minutes until the spinach is wilted and vibrant green.
- Serve: Ladle the creamy sausage and tortellini soup into bowls and serve hot. Pair with a side of crusty bread or a fresh green salad for a complete meal. Enjoy!