5 from 36 votes
Sausage Tortellini Soup
Sausage Tortellini Soup is a hearty one-pot meal featuring browned Italian sausage, tender tortellini, and fresh spinach in a rich broth thickened slightly with flour. The soup is flavored with Italian seasoning, fennel seeds, and optionally a parmesan rind, creating layers of savory depth with a creamy finish from heavy cream and fresh basil. It cooks on the stove in a single pot and offers comforting warmth and tender pasta in every spoonful.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
servings
Course:
Main Course, Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 1 onion diced, medium sweet
- 2 carrot 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 optional, rind
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 (9-ounce) package three cheese tortellini refrigerated
- 3 cups spinach fresh; coarsely chopped
- ½ cup heavy cream
- 3 tablespoons basil chopped, fresh
Instructions
- 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.
- Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
- Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- 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.
- Stir in tortellini and cook until tender, about 4-5 minutes.
- 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.
- Serve immediately.
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