Ingredients
Equipment
Method
Brown the sausage
- Brown Italian sausage in a large pot over medium-high heat until cooked through, then drain off the excess fat.
- Keep the pot heat on medium after draining so the remaining fond helps flavor the next step.
Build the flavor base
- Sauté the diced onion for 4 minutes, stirring, until softened.
- Add the minced garlic and tomato paste and cook for 2 minutes, stirring to prevent sticking.
Simmer the soup
- Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
- Once boiling, reduce to a steady simmer and keep it there while you cook the tortellini.
Cook tortellini and finish
- Add the refrigerated cheese tortellini and cook for 4-5 minutes until tender.
- Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
- Season with salt and pepper to taste, then serve immediately with generous parmesan and fresh basil.
Notes
Pro tip: for best texture, keep the soup at a gentle simmer once the tortellini goes in so it stays tender without turning mushy. Store in an airtight container in the refrigerator up to 3 days; reheat on the stove over medium-low, adding a splash of broth or milk if it thickens. Freezing is not recommended because cream and tortellini can change texture. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly less rich).