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5.0 from 36 votes

Sausage Tortellini Soup

Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course , Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 pound Italian sausage casing removed
  • 1 medium sweet onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 (3-inch) Parmesan rind optional
  • Kosher salt and freshly ground black pepper to taste
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 3 cups coarsely chopped fresh spinach
  • ½ cup heavy cream
  • 3 tablespoons chopped fresh basil

Instructions

    Cup of Yum
  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
  2. Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
  3. Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in chicken stock and Parmesan rind, if using; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
  6. Stir in tortellini and cook until tender, about 4-5 minutes.
  7. Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to toaste.
  8. Serve immediately.