Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

Ingredients:

16 oz Italian sausage (mild or hot, casings removed if needed)

½ medium onion, finely chopped

2 celery stalks, finely chopped

2 tablespoons all-purpose flour

3–4 garlic cloves, minced

4 cups chicken broth

1 can (28 oz) diced tomatoes, including juices

¼ teaspoon Italian seasoning

2 heaping cups refrigerated cheese tortellini

1 cup heavy cream (or whipping cream)

2 cups packed fresh baby spinach (optional but recommended)

Salt and freshly ground black pepper, to taste

Instructions

Brown the Sausage:

Add the Italian sausage to a large soup pot set over medium-high heat. Cook for 7–10 minutes, breaking it apart as it browns. Once fully cooked, transfer the sausage to a plate lined with paper towels, leaving about 1 tablespoon of fat in the pot. Drain off any excess.

Sauté the Vegetables:

Add the chopped onion and celery to the pot. Cook for 4–5 minutes, stirring occasionally, until they begin to soften.

Add Garlic and Flour:

Stir in the minced garlic and flour. Cook for about 1 minute, stirring constantly, to remove the raw flour taste.

Build the Broth Base:

Slowly pour in the chicken broth while stirring to dissolve the flour completely. Make sure no lumps remain.

Add Tomatoes and Seasoning:

Stir in the diced tomatoes (with their juices), Italian seasoning, and return the browned sausage to the pot. Increase the heat to high and bring the soup to a gentle boil.

Cook the Tortellini:

Once boiling, add the cheese tortellini. Reduce the heat to maintain a gentle simmer and cook for 5 minutes, or until the tortellini begin to soften.

Make It Creamy:

Pour in the heavy cream and let the soup simmer for another 5 minutes to thicken slightly and blend the flavors.

Finish with Spinach:

Stir in the baby spinach until wilted. Taste and season with salt and pepper as needed.