Description
This hearty Italian Sausage Tortellini Soup combines savory sausage, cheese-filled tortellini, and fresh spinach in a rich, creamy tomato broth – pure comfort in a bowl!
Ingredients
For the Soup Base:
- 16 oz Italian sausage (ground or removed from casings)
- ½ medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons all-purpose flour
- 3–4 cloves garlic, minced
- 4 cups chicken broth
- 28 oz can diced tomatoes (with juices)
- ¼ teaspoon Italian seasoning
For the Finishing Touches:
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups packed fresh baby spinach (optional but recommended!)
- Salt and black pepper, to taste
Instructions
Brown the sausage in a large soup pot or Dutch oven over medium-high heat for 7–10 minutes, breaking it into nickel-sized pieces and letting it sit undisturbed for a few minutes at a time so it develops deep golden-brown caramelization. Transfer to a paper towel-lined plate, drain excess fat, and keep about 1 tablespoon in the pot to build the flavor base for the soup.
Add diced onion and celery to the pot and cook over medium-high heat for 4–5 minutes, stirring occasionally, until the onions are translucent and the celery is softened but not mushy. Let the vegetables absorb the sausage fond as they cook, creating a sweet, savory base that deepens the soup’s flavor.
Stir in the flour and garlic, cooking for 1 minute while stirring constantly until the flour loses its raw taste and the garlic is fragrant but not browned. This creates a thick, toasty roux that will thicken the soup and carry the sausage and vegetable flavors into the broth.
Slowly whisk in the chicken broth in stages, starting with a cup at a time, to create a smooth, lump-free base. Scrape up the browned bits as you go—this deglazing adds rich flavor while transforming the mixture from thick and pasty to silky and uniform.
Stir in the diced tomatoes with their juices, Italian seasoning, and the cooked sausage along with any accumulated juices, then bring the soup to a gentle boil. This step melds the flavors, adds color and body, and lets the sausage finish cooking while infusing the broth with richness.
Add the tortellini and simmer gently for about 5 minutes, checking at 4 minutes to avoid overcooking. They’re ready when they float to the top and are tender with a slight firmness, so stir gently and watch closely to keep them from turning mushy.
Stir in the cream over a gentle simmer for 5 minutes, then add spinach (if using) just before serving so it wilts and brightens the soup. Taste and season with salt and freshly ground black pepper to balance the richness and bring out the flavors.
Notes
Brown the sausage in two batches if your pot feels crowded. Overcrowded meat steams instead of browning, and you lose all that delicious caramelization that adds flavor depth. Better to take an extra few minutes than have bland soup that tastes like it came from a can.
Scrape up the brown stuff on the bottom when you add broth – that’s flavor gold sitting there waiting to be incorporated. Those browned bits are called fond, and they contain concentrated flavor that professional chefs never waste. Use your wooden spoon to scrape them loose as you add the liquid.
Let cream sit out while you prep so it’s not ice cold when you add it. Cold cream hitting hot soup can curdle, creating an unappetizing grainy texture that’s hard to fix. Room temperature cream incorporates smoothly and creates that silky finish we’re after.
Grate fresh parmesan right into each bowl if you want to get fancy. The residual heat melts it slightly and creates an extra layer of creamy richness that makes everyone think you’re a gourmet cook. Use the real stuff – not the pre-grated kind that tastes like sawdust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American