Creamy Sausage Tortellini Soup
Italian sausage, cheese tortellini and spinach simmer in a creamy tomato broth. A one-pot dinner with clear pasta timing and make-ahead tips.
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15m
6
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Ingredients
- 1 teaspoon (5 ml) olive oil
- 1 lb (450 g) raw mild Italian pork sausage, casings removed
- 1 medium yellow onion (150 g), finely diced
- 1 large carrot (100 g), cut into 1/4-inch dice
- 3 garlic cloves, minced
- 2 tablespoons (30 g) tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 can (28 oz / 794 g) no-salt-added crushed tomatoes
- 4 cups (960 ml) low-sodium chicken broth
- 1 package (9 oz / 255 g) refrigerated cheese tortellini
- 3 oz (85 g) fresh baby spinach, washed and roughly chopped
- 1/2 cup (120 ml) heavy cream
Instructions
- 1
Prepare the ingredients
Dice the onion and carrot, mince the garlic and wash and chop the spinach. Measure the remaining ingredients and check the refrigerated tortellini package for its cooking time; this recipe allows about 6 minutes. Use a 5- to 6-quart heavy pot. Allow 15 minutes for preparation.
- 2
Brown the sausage
Heat the olive oil in the pot over medium-high heat. Add the raw pork sausage and break it into small, bite-size crumbles. Cook for about 8 minutes, stirring frequently, until browned and cooked through. Check that the largest crumbles reach 160°F (71°C) with a food thermometer. Spoon off excess rendered fat, leaving about 1 tablespoon in the pot with the sausage. Allow longer if the meat has not reached temperature.
- 3
Soften the vegetables
Reduce the heat to medium. Add the onion and carrot and cook for about 6 minutes, stirring, until the onion softens. Stir in the garlic, tomato paste, Italian seasoning and black pepper and cook for 1 minute, scraping the bottom so the paste does not burn.
- 4
Simmer the tomato broth
Stir in the crushed tomatoes and chicken broth, scraping up the browned bits. Bring to a gentle simmer, then cook uncovered for about 8 minutes, stirring occasionally, until the carrot is tender. Allow about 12 minutes in total for bringing the broth to a simmer and cooking it. Add a little hot water if needed to keep a loose soup consistency.
- 5
Cook the tortellini and finish
Add the refrigerated cheese tortellini to the gently simmering soup and stir carefully to separate the pieces. Cook for the package time, usually 3 to 7 minutes; plan on 6 minutes, and check that the pasta and filling are hot and cooked through rather than relying on floating alone. Reduce the heat to low and stir in all the spinach and heavy cream. Warm gently for about 2 minutes until the spinach wilts and the soup is hot throughout; do not boil hard after adding cream. Divide the entire batch evenly among six bowls and serve. The planned 50-minute total includes 15 minutes preparation and 35 minutes cooking; longer pasta cooking or heating time will extend it.
Chef's Tips
Use refrigerated cheese tortellini, not dried pasta; dried tortellini needs a different cooking time and may absorb substantially more liquid. For make-ahead meals, cook the tomato-sausage base first and refrigerate it, then add the tortellini, spinach and cream when reheating for serving. Tortellini left in the soup will soften and absorb broth; thin leftovers with water as needed. Contains milk and wheat, and tortellini commonly contains egg; check sausage, broth and pasta labels for egg, soy and other allergens. No special dietary suitability is claimed. Nutrition is estimated per one-sixth batch, about 500 calories and 1000mg sodium, based on typical pork sausage, cheese tortellini, no-salt-added tomatoes and broth with roughly 140mg sodium per cup. Brand differences and the amount of fat drained can change these estimates substantially; bread and toppings are excluded. Refrigerate in shallow containers within 2 hours at 40°F (4°C) or below and use within 3 to 4 days. Reheat leftovers to 165°F (74°C), stirring to heat evenly. The base without pasta, spinach and cream can be frozen for up to 2 months for quality. This recipe has not been kitchen-tested; follow the temperature, tenderness and package directions.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this creamy sausage tortellini soup
How long does it take to make Creamy Sausage Tortellini Soup?
The listed total time is 50 minutes. Prep time is 15 minutes and cooking time is 35 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Creamy Sausage Tortellini Soup recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Creamy Sausage Tortellini Soup recipe?
The listed difficulty level is easy.