Creamy Sausage Tortellini Soup With Spinach And Mozzarella
Prep: 30 minutes
Cook: 15 minutes
Yields: 4 servings
Get ready to warm up with a comforting bowl of creamy sausage tortellini soup!
This hearty soup is loaded with hot Italian sausage, tender veggies, and cheesy tortellini – it’s a match made in heaven!
In a large Dutch oven, cook the sausage, celery, carrots, and onions over medium heat until the sausage is browned and the veggies are tender, about 7-9 minutes.
Add the garlic and cook for an extra minute, until fragrant. Then, stir in the flour to incorporate.
Pour in the chicken broth, scraping the bottom of the pot to release all the browned bits. Cook for 1 minute, then add the diced tomatoes and Italian seasoning. Bring to a boil, then reduce the heat and add the tortellini. Simmer for 5 minutes, or until the tortellini is cooked through.
Next, add the heavy cream and cook for an additional 5 minutes, stirring constantly. The cream will thicken the soup to a rich and creamy consistency.
Finally, stir in the shredded mozzarella cheese until melted, then add the fresh spinach. Season with salt and pepper to taste.
This creamy sausage tortellini soup is the perfect comfort food for a chilly evening. Serve with a side salad and some crusty bread for a satisfying meal that will leave you feeling cozy and content.
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 celery, chopped
- 1 cup carrots, chopped
- 1 cup onions, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 9 ounces cheese tortellini
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach
- Salt to taste
- Pepper to taste
Instructions
- 1. In a large Dutch oven, cook the sausage, celery, carrots, and onions over medium heat until the sausage is browned and the veggies are tender, about 7-9 minutes.
- 2. Add the garlic and cook for an extra minute, until fragrant. Then, stir in the flour to incorporate.
- 3. Pour in the chicken broth, scraping the bottom of the pot to release all the browned bits. Cook for 1 minute.
- 4. Add the diced tomatoes and Italian seasoning. Bring to a boil, then reduce the heat and add the tortellini. Simmer for 5 minutes, or until the tortellini is cooked through.
- 5. Add the heavy cream and cook for an additional 5 minutes, stirring constantly.
- 6. Stir in the shredded mozzarella cheese until melted, then add the fresh spinach. Season with salt and pepper to taste.
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