Ingredients
Equipment
Method
Brown the sausage
- Heat a Dutch oven over medium-high heat and brown the Italian sausage, breaking it up as it cooks, until browned. Drain extra fat afterward to keep the soup from getting greasy.
Build the soup base
- Add the diced onion and minced garlic to the pot and cook for 4 minutes, stirring, until fragrant and softened. Keep the heat at a steady simmering level so nothing burns.
Simmer the broth
- Stir in the diced tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a boil. Maintain a gentle boil for 1 minute to meld the flavors.
Cook the tortellini
- Add the cheese tortellini and cook for 5 minutes, or until tender. Visually check that the pasta is fully cooked through with no firm centers.
Finish with spinach and cream
- Stir in the baby spinach, heavy cream, and grated Parmesan, cooking just until the spinach wilts and the soup turns creamy. Continue stirring until the Parmesan dissolves and the surface looks glossy, not grainy.
Notes
Pro tip: add the tortellini last so it doesn’t turn mushy in leftovers, and reheat gently (do not boil) to preserve texture. Store leftovers in the fridge up to 3 days; freezer: no, the tortellini and cream can break. For a lighter option, use half-and-half instead of heavy cream.