Ingredients
Equipment
Method
Brown and sauté
- Brown Italian sausage in a large pot over medium-high heat, then drain the excess fat.
- Sauté onion for 4 minutes, then add garlic and tomato paste and cook for 2 minutes, stirring until fragrant.
Simmer the broth
- Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Cook tortellini and finish
- Add tortellini and cook for 4-5 minutes, stirring occasionally, until tender.
- Stir in heavy cream and baby spinach and cook for 2-3 minutes until the spinach wilts and the soup looks creamy.
- Season with salt and pepper to taste, then serve topped with generous parmesan shavings and fresh basil.
Notes
For the creamiest texture, add the tortellini and cook only until tender (avoid overcooking after the cream goes in). Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently, adding a splash of broth or cream if the soup thickens. Freezing is not recommended because tortellini may soften. If you want a lighter option, swap heavy cream for half-and-half and simmer gently so it stays silky.