Creamy Italian Sausage And Cheese Tortellini Soup
Prep: 15 minutes
Cook: 30 minutes
Yields: 4 servings
Get ready to warm up with a comforting bowl of creamy sausage tortellini soup that’s packed with flavor and goodness!
This hearty soup is a full meal in itself, served with a side salad and some crusty bread for dipping. It’s the perfect remedy for a chilly day when all you want to do is cozy up with a warm, satisfying meal.
First, cook the hot Italian sausage, sliced celery, carrots, and onions in a Dutch oven over medium heat until the sausage is browned and the veggies are tender. This will take about 7 to 9 minutes, so be patient and let the magic happen!
Next, add in some pressed garlic and cook for another minute until fragrant. Then, stir in some all-purpose flour to help thicken the soup.
Pour in the chicken broth, scraping the bottom of the pot to release all the browned bits. Bring the mixture to a boil, then reduce the heat and add in the diced tomatoes and Italian seasoning.
Let the soup simmer for 5 minutes before adding in the cheese tortellini. Cook for another 5 minutes, then stir in some heavy cream and shredded mozzarella cheese until melted and creamy.
Finally, add in some fresh spinach and season with salt and pepper to taste. And that’s it! Your creamy sausage tortellini soup is ready to devour.
This soup is a game-changer, folks! It’s a comforting, satisfying meal that’s perfect for a chilly day. And the best part? It’s easy to make and packed with flavor.
So go ahead, grab a spoon, and dig in! Your taste buds will thank you.
Printable Recipe
Ingredients
- 1 pound hot Italian sausage
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup chopped onions
- 3 cloves garlic, pressed
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon Italian seasoning
- 9 ounces cheese tortellini
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- 1. Cook the hot Italian sausage, sliced celery, carrots, and onions in a Dutch oven over medium heat until the sausage is browned and the veggies are tender, about 7 to 9 minutes.
- 2. Add pressed garlic and cook for another minute until fragrant.
- 3. Stir in all-purpose flour to help thicken the soup.
- 4. Pour in the chicken broth, scraping the bottom of the pot to release all the browned bits.
- 5. Bring the mixture to a boil, then reduce the heat and add in diced tomatoes and Italian seasoning.
- 6. Let the soup simmer for 5 minutes before adding in the cheese tortellini.
- 7. Cook for another 5 minutes, then stir in heavy cream and shredded mozzarella cheese until melted and creamy.
- 8. Add in fresh spinach and season with salt and pepper to taste.
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