White Sausage Tortellini Soup
A creamy, comforting soup made with Italian sausage, pillowy cheese tortellini, tender spinach, and a rich white broth. Ready in under 45 minutes — perfect for an easy weeknight dinner or casual entertaining.
Ingredients
- 1 lb bulk Italian sausage
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves minced
- 6 cups chicken broth
- 1 cup heavy cream
- 20 oz refrigerated cheese tortellini
- 3 cups fresh baby spinach
- ½ cup shaved Parmesan cheese
- 1½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
- Extra shaved Parmesan for serving
Instructions
- Brown the Sausage — Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Transfer to a plate and drain any excess fat, leaving about 1 tablespoon in the pot.
- Sauté the Aromatics — Add the diced onion to the pot and sauté over medium heat until softened, about 3 to 4 minutes. Add the minced garlic and cook for another 60 seconds, until fragrant.
- Build the Broth — Pour in the chicken broth and bring to a gentle boil. Stir in the Italian seasoning, crushed red pepper flakes, salt, and black pepper. Return the cooked sausage to the pot.
- Add the Cream — Reduce heat to medium-low. Pour in the heavy cream and stir until the broth is smooth and creamy.
- Cook the Tortellini — Add the refrigerated cheese tortellini directly to the soup. Cook according to package directions, usually 5 to 7 minutes, or until the tortellini are tender and floating.
- Finish the Soup — Stir in the baby spinach and shaved Parmesan. Cook for 1 to 2 minutes, until the spinach is wilted and the Parmesan has slightly melted into the broth. Taste and adjust seasoning as needed.
- Serve — Ladle into bowls and garnish with fresh parsley and extra shaved Parmesan. Serve immediately with crusty bread.