Description
THE famous creamy tortellini soup with Italian sausage, cheese tortellini, spinach, and a creamy tomato broth. It’s cozy, comforting, packed with flavor, and a Rockin Meals favorite for a reason.
Ingredients
For the Creamy Tortellini Soup:
- 1 lb Italian sausage, sweet or hot depending on spice preference
-
10 oz cheese tortellini
-
4-6 cups chicken broth*
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 tbsp olive oil
- 2 tbsps tomato paste
- 4 cloves minced garlic
- ½ tsp dried oregano
- ½ tsp dried basil
- ¼ tsp fennel seeds
- 4 oz chopped fresh spinach
- 4 oz light cream cheese
- Chopped fresh basil
- Red pepper flakes (optional)
- Salt and pepper to taste
Instructions
For the Creamy Tortellini Soup:
- Heat a large stock pot or dutch oven to high heat and drizzle in the olive oil.
- Crumble Italian sausage and add to the pot, letting it sear one one side for 3-4 minutes or until charred in some places.
- Use a wooden utensil to break up any large bits of sausage. If there’s a lot of oil, drain some off, you only want about a tablespoon in there.
- Add in the mirepoix and season with a bit of salt and pepper. Cook on high until soft, about 4-5 minutes.
- Stir in tomato paste, garlic, oregano, basil, and fennel seeds and cook for 1 minute.
- Pour in broth and bring to a boil.
- Add the tortellini and cook according to package directions.
- With 2 minutes to go, reduce the heat to low, and stir in the chopped spinach and the cream cheese.
- Taste and adjust seasonings, adding red pepper flakes if you want a little more heat.
- Top with basil and enjoy!
Notes
*use 4 cups for a consistency between soup and stew, or 6 cups for more of a soup like consistency.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: One Pot