Ingredients
- Cheese tortellini, 9 ounces
- Chicken broth, 6 cups
- Italian sausage, 1 pound
- Heavy cream, 1 cup
- Spinach, 5 ounces
- Onion, 1 medium, chopped
- Garlic, 2 cloves, minced
- Olive oil, 1 tablespoon
Instructions
- Step 1: Brown the Italian sausage in a large pot over medium-high heat. Drain any excess grease.
- Step 2: Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Step 3: Pour in the chicken broth and bring to a simmer. Add the tortellini and cook according to package directions, usually about 3-5 minutes, or until tender.
- Step 4: Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Step 5: Reduce heat to low and gently stir in the heavy cream. Do not boil. Season with salt and pepper to taste.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days, but the tortellini may soften slightly.
- Gently reheat the soup over low heat, stirring occasionally, to prevent the cream from separating.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a swirl of extra cream for an elegant touch.
- For a richer flavor, brown the sausage with a pinch of red pepper flakes for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American