Creamy Tortellini Soup with Sausage, Spinach, and Parmesan Recipe

Introduction
Creamy Tortellini Soup with Sausage, Spinach, and Parmesan is a comforting and flavorful one-pot dish that’s both hearty and satisfying. Loaded with tender cheese-filled tortellini, savory Italian sausage, fresh spinach, and a creamy, Parmesan-enriched broth, this soup is a crowd-pleaser perfect for cozy dinners or entertaining guests. Ready in under an hour, it’s an easy recipe for busy weeknights while still being indulgent enough for special occasions.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild, spicy, or sweet, depending on preference)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 1 can (14 oz) diced tomatoes, with juice
• 1 package (9 oz) fresh or frozen cheese tortellini
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

For Garnish:

• Additional grated Parmesan cheese
• Fresh basil or parsley, chopped
• Crusty bread or garlic toast (for serving)

Step-by-Step Instructions

Step 1: Brown the Sausage

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add the sausage and cook, breaking it into crumbles with a wooden spoon, until browned and fully cooked (about 6-8 minutes).
3. Remove excess grease if necessary, leaving about 1 tablespoon in the pot.

Step 2: Sauté Aromatics

1. Add the diced onion to the pot and sauté for 3-4 minutes, until softened and translucent.
2. Stir in the minced garlic, dried basil, oregano, and red pepper flakes (if using). Cook for another minute, until fragrant.

Step 3: Build the Broth

1. Pour in the chicken broth and diced tomatoes (with juice). Stir well to combine.
2. Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer for 10 minutes to allow the flavors to meld.

Step 4: Cook the Tortellini

1. Add the tortellini to the soup and cook according to the package instructions, usually 4-6 minutes for fresh tortellini or slightly longer for frozen. Stir occasionally to prevent sticking.

Step 5: Add Cream and Spinach

1. Stir in the heavy cream and grated Parmesan cheese, letting the cheese melt into the broth.
2. Add the chopped spinach and cook for 2-3 minutes, until wilted.

Step 6: Season and Serve

1. Taste the soup and adjust the seasoning with salt and pepper as needed.
2. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh basil or parsley. Serve hot with crusty bread or garlic toast.

Serving and Storage Tips

Serving Tips

• Pair the soup with a side salad, like Caesar or mixed greens, for a complete meal.
• Add a drizzle of chili oil or a sprinkle of cracked black pepper for an extra kick.

Storage Tips

• Refrigeration: Store leftover soup in an airtight container for up to 3 days. Note that tortellini may absorb the broth over time, so add a splash of broth or cream when reheating.
• Freezing: If you plan to freeze the soup, cook the tortellini separately and add it fresh when reheating. The soup (without tortellini) can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Helpful Notes

• Sausage Options: Mild or spicy Italian sausage works best, but chicken or turkey sausage can be used for a leaner option.
• Tortellini Substitutions: Try meat- or spinach-stuffed tortellini for a different flavor profile.
• Vegetarian Version: Use vegetable broth, omit the sausage, and add mushrooms or chickpeas for protein.
• Extra Veggies: Add diced zucchini, carrots, or mushrooms to the soup for additional texture and nutrients.

Tips from Well-Known Chefs

• Giada De Laurentiis: Stir in a splash of dry white wine with the chicken broth for a sophisticated flavor boost.
• Ina Garten: Use freshly grated Parmesan for the best flavor and creaminess—pre-grated cheese won’t melt as smoothly.
• Gordon Ramsay: Finish the soup with a squeeze of lemon juice to brighten the flavors and cut through the richness.

Frequently Asked Questions

1. Can I use frozen tortellini?
   Yes, frozen tortellini works perfectly. Just add a couple of extra minutes to the cooking time.
2. Can I make this soup dairy-free?
   Replace heavy cream with unsweetened almond milk or coconut milk and skip the Parmesan cheese.
3. How do I prevent the tortellini from overcooking?
   Add the tortellini towards the end of cooking, as it cooks quickly. Serve immediately after it’s tender.
4. Can I substitute spinach?
   Kale or Swiss chard can be used instead of spinach; just cook it slightly longer to soften.
5. What if my soup is too thick?
   Add more chicken broth or cream to reach your desired consistency.
6. Can I use ground beef instead of sausage?
   Yes, but consider adding extra spices (like fennel seeds, chili flakes, or Italian seasoning) to mimic the sausage’s flavor.
7. Is this soup gluten-free?
   Use gluten-free tortellini and ensure the sausage and chicken broth are gluten-free to make this dish suitable for gluten-free diets.
8. How can I make it spicier?
   Use spicy Italian sausage and increase the red pepper flakes for more heat.
9. Can I use dried tortellini?
   Yes, dried tortellini works but will require more cooking time. Be sure to check the package instructions.
10. What’s the best way to reheat this soup?
    Reheat over low heat on the stovetop, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much.