Creamy Sausage and Tortellini Soup

Ingredients

Instructions

0 of 7 steps complete

1. 1Brown the sausage in a large pot or Dutch oven over medium-high heat, breaking it into small crumbles, for 6–8 minutes until cooked through with no pink remaining — sausage should reach 160°F. Drain off all but 1 tbsp of the fat.
2. 2Add the onion and cook 4 minutes until softened, then stir in the garlic and tomato paste and cook 1–2 minutes until the paste darkens slightly.
3. 3Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot. Stir in the Italian seasoning, red pepper flakes if using, salt and pepper. Bring to a simmer and cook 10 minutes so the flavors meld.
4. 4Stir in the tortellini and cook according to the package time, usually 3–5 minutes, until tender. Don't overcook — refrigerated tortellini goes from perfect to mushy fast.
5. 5Reduce the heat to low and stir in the heavy cream, spinach and Parmesan. Simmer gently 2 minutes until the spinach wilts and the soup is creamy. Do not boil after adding the cream.
6. 6Taste and adjust the salt. Ladle into bowls and top with extra Parmesan and fresh basil.
7. 7Refrigerate leftovers within 2 hours for up to 3 days. The tortellini will absorb broth as it sits — add a splash of broth or water when reheating.