Ingredients
Method
Phase 1: Sauté and Brown the Sausage
- In a large heavy-bottomed pot over medium heat, add the Italian sausage and red pepper flakes (if using). Cook, stirring occasionally and breaking up the sausage with a spoon, for 8-10 minutes, or until the meat is no longer pink. If necessary, drain excess grease before proceeding.
Phase 2: Sauté the Aromatics
- Add the diced onions to the pot and cook for about 3-5 minutes, until they turn translucent and fragrant.
Phase 3: Build the Flavors
- Stir in the diced tomatoes, tomato paste, chicken broth, garlic, Italian seasoning, salt, and pepper. Mix everything well, then bring the pot to a simmer. You’ll notice the wonderful aroma of Italian herbs and garlic filling your kitchen at this stage.
Phase 4: Add the Tortellini and Cream
- Add the cheese tortellini, heavy cream, and fresh spinach. Gently stir together until the ingredients are well combined.
Phase 5: Simmer Until Perfect
- Let the soup simmer for about 8-10 minutes, just long enough for the tortellini to become tender and the spinach to wilt. The soup will slightly thicken and develop a creamy texture while the tortellini floats to the top when fully cooked.
Phase 6: Garnish and Serve
- Ladle the soup into bowls and garnish with shaved Parmesan cheese for an extra layer of flavor. Serve warm and enjoy!
Nutrition
Notes
Use fresh refrigerated tortellini for the best texture and taste. Adjust cooking time if using frozen tortellini. The spinach should be added at the end for a fresh and bright result. The nutrition values below are estimates based on typical ingredients and serving sizes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.