Ingredients
Equipment
Method
Brown the sausage
- Heat a large pot over medium-high heat, then brown the Italian sausage until cooked through and no longer pink, draining any excess fat.
Sauté aromatics
- Add the diced onion to the pot and sauté for 4 minutes until softened.
- Add the minced garlic and tomato paste, then cook for 2 minutes, stirring, until fragrant and slightly darkened.
Simmer the broth
- Pour in the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook the tortellini
- Add the refrigerated cheese tortellini and cook for 4-5 minutes until tender, stirring occasionally so they don’t stick.
Finish with cream and spinach
- Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts and the soup looks creamy.
Serve
- Season with salt and pepper to taste, then serve topped with generous parmesan and fresh basil.
Notes
Pro tip: use refrigerated tortellini and cook just until tender—if it sits too long, it can get soft. Store leftovers in the fridge up to 3 days; reheat gently, adding a splash of broth if thick. Freezing is not recommended because cream soups and tortellini can change texture. For a lighter option, replace half the heavy cream with milk.