Creamy Sausage and Cheese Tortellini Soup: A Comforting, Rich, and Flavorful Meal

Italian Sausage: 1 pound, ground or removed from casings (mild or spicy, depending on your preference).

• Cheese Tortellini: 1 package (9 oz), refrigerated or frozen.
• Onion: 1 medium onion, diced.
• Garlic: 3 cloves, minced.
• Carrots: 2 medium carrots, peeled and sliced.
• Celery: 2 stalks, chopped.
• Chicken Broth: 4 cups, for the soup base.
• Heavy Cream: 1 cup, for the creamy texture.
• Diced Tomatoes: 1 can (14.5 oz), with juice.
• Spinach: 2 cups fresh baby spinach, for added nutrition.
• Olive Oil: 1 tablespoon for sautéing.
• Italian Seasoning: 1 teaspoon, for added flavor.
• Salt and Pepper: To taste, for seasoning.
• Parmesan Cheese: For garnish (optional).

Cook the sausage by heating the olive oil in a big pot or Dutch oven over medium heat. Using a wooden spoon, break up the Italian sausage into little pieces as it cooks until browned. Using a slotted spoon, remove the sausage once it’s cooked through and place it aside. Sauté the Vegetables: Put the chopped celery, carrots, and onion in the same pot. The vegetables should be softened after 5 to 7 minutes of sautéing. Once aromatic, add the minced garlic and simmer for an additional minute.

Add the Tomatoes and Broth: Add the canned diced tomatoes (with juice) and the chicken broth. Bring the mixture to a simmer after giving it a good stir. Add the Tortellini: Put the cheese tortellini into the pot when the soup has started to simmer. As directed on the package, cook it for 5 to 7 minutes, or until it is soft. Add the Cream and Spinach: Add the baby spinach and heavy cream, and heat for two to three minutes, or until the spinach wilts. Return the cooked sausage to the broth and stir thoroughly.

Taste the soup and adjust the seasoning with salt, pepper, and Italian seasoning if necessary before serving. If preferred, top the soup with freshly grated Parmesan cheese after ladling it into bowls. Enjoy it hot! Changes and Advice Make It Spicy: For a kick, add a sprinkle of red pepper flakes and use spicy Italian sausage. Vegetarian Option: Use veggie broth rather than chicken broth and leave out the sausage. For a hearty vegetarian version, add more veggies like kale, zucchini, or mushrooms.

Thicker Soup: You can mix a tiny amount of the soup and stir it back into the pot, or you can add a slurry of cornstarch and water to achieve a thicker consistency. Add More Greens: For a different taste and texture, try using kale, Swiss chard, or arugula instead of spinach. Serving Recommendations Although this rich tortellini soup with cheese and sausage is filling on its own, try these suggestions to make it even better: Warm, crusty bread or garlic bread for dipping should be served alongside.

Side Salad: Pair with a simple green salad with a light vinaigrette to balance the richness of the soup.

• Grated Cheese: Offer extra Parmesan or Pecorino cheese for sprinkling on top.