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Creamy Sausage Tortellini Soup

This is a rich, hearty soup that's basically a complete meal in a bowl. I scaled it down since the original makes enough for a small army - this version serves 6 people with plenty of leftovers.
prep time:15 minutes
cook time:35 minutes
total time:50 minutes
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Ingredients

Ingredients (~6 servings)

  • 3/4 lb Italian pork sausage
  • 1 Tbsp olive oil plus extra if needed
  • 3/4 cup chopped yellow onion
  • 1/2 cup shredded or small diced carrots
  • 1/3 cup thinly-sliced or small diced celery
  • 2 large cloves garlic ~2 tsp, minced
  • 1 1/2 Tbsp double concentrated tomato paste
  • 1/3 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 1/2 cups low sodium chicken broth
  • 1 can petite diced Roma tomatoes in juice 14.5 oz
  • 1 tsp dried Italian seasoning plus extra if needed
  • ~9 oz refrigerated cheese tortellini
  • 1/3 cup grated Parmigiano Reggiano
  • 1 1/2 packed cups baby spinach ~2 oz, roughly chopped
  • 4 large fresh basil leaves roughly torn
  • 3/4 cup heavy cream
  • Kosher salt and freshly-ground black pepper

Instructions

  • Brown sausage in 1 Tbsp olive oil over medium-high heat, breaking into small pieces. Remove with slotted spoon and set aside, leaving fat in pot.
  • Add 2-3 Tbsp total fat to pot (add more oil if needed). Add onion, carrots, celery, 1/4 tsp salt, and 1/2 tsp pepper. Cook 5 minutes until softening.
  • Stir in garlic and tomato paste. Cook 1-2 minutes until fragrant.
  • Add wine and scrape bottom of pot. Simmer 2-3 minutes until liquid evaporates.
  • Return sausage to pot. Sprinkle in flour and stir 1-2 minutes.
  • Gradually add broth, stirring to combine. Add tomatoes with juice and Italian seasoning.
  • Bring to boil, reduce to low, and simmer 15 minutes, stirring occasionally.
  • Add tortellini and cook 2-8 minutes until al dente, stirring occasionally.
  • Turn off heat. Stir in Parmigiano Reggiano, spinach, and basil until spinach wilts. Stir in cream.
  • Season to taste with salt, pepper, and additional Italian seasoning.
  • Serve hot with extra Parmigiano Reggiano and black pepper.

Notes

Cooking time for tortellini varies by brand. Adjust salt based on broth and sausage saltiness.
Did you make this recipe?Let me know how you liked it below!