Creamy Sausage & Tortellini Soup

This is the kind of dinner we want when it starts getting cold outside. Italian sausage, cheese tortellini and spinach come together in a creamy tomato broth for an easy one-pot dinner.

It’s cozy, filling and ready in about 30 minutes. Add some crusty bread and dinner is done.

Serves 6 | About 30 minutes

Ingredients

• 1 lb Italian sausage, mild or spicy

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes, optional

• 4 cups chicken stock

• 1 (14.5 oz) can diced tomatoes

• 1 (20 oz) package refrigerated cheese tortellini

• 1 cup heavy cream

• 3 cups baby spinach

• ½ cup freshly grated Parmesan, plus more for serving

• Kosher salt and freshly ground black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-sized pieces, until browned and cooked through, about 5–6 minutes.

2. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, tomato paste, Italian seasoning and red pepper flakes. Cook for another minute.

3. Add the chicken stock and diced tomatoes. Bring to a simmer and cook for about 5 minutes.

4. Add the tortellini and cook according to the package directions, usually 3–5 minutes.

5. Reduce the heat to low and stir in the heavy cream, spinach and Parmesan. Cook for another 1–2 minutes, just until the spinach wilts.

6. Taste and season with salt and pepper. Ladle into bowls and finish with Parmesan and freshly ground black pepper.

Food Lab Tip

Give the tomato paste a minute to cook in the pot before adding the liquid. It deepens the flavor and takes away that straight-from-the-can tomato taste.

If you’re planning on leftovers, the tortellini will continue soaking up the broth in the refrigerator. Add a splash of chicken stock when reheating to loosen it back up.