Description
This soup marries savory sausage with vibrant carrots, celery and al dente tortellini, all bathed in a silky tomato-cream broth. A handful of spinach and Parmesan melt into each spoonful for hearty warmth.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 6 cups chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes optional
- 1 pound cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese
- To taste salt
- To taste pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the sausage, breaking it up with a spoon, and cook until browned.
- Add the onion, carrots, celery and cook until vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the chicken broth and diced tomatoes and bring to a simmer.
- Add the dried oregano, dried basil and red pepper flakes, stirring to combine.
- Stir in the tortellini and cook according to package instructions until al dente.
- Reduce heat to low, stir in the heavy cream, fresh spinach and Parmesan cheese until spinach is wilted.
- Season with salt and pepper to taste and serve hot.
Notes
- Soup can be stored in the refrigerator for up to three days.
- Red pepper flakes can be omitted or increased for a milder or spicier soup.
- For a lighter version, substitute half-and-half for heavy cream.
- Freezing the soup may affect the texture of the cream; reheat gently.