Ingredients
Equipment
Method
Brown the Sausage
- In a 6-quart or larger Dutch oven or heavy-bottomed pot, brown the 1 lb. ground Italian sausage over medium heat, breaking it apart as it cooks. Drain any excess grease if needed.
Cook the Aromatics
- Add the ½ cup diced yellow onion and cook for 3-4 minutes, stirring occasionally, until translucent and fragrant. Add 2 teaspoons minced garlic and cook for another minute, stirring constantly to prevent burning.
Build the Broth
- Pour the 6 cups chicken broth and 14 ounces canned diced tomatoes into the pot, then stir to combine. Increase burner heat to bring the soup to a gentle simmer.
Cook the Tortellini
- Stir in the fresh 20 ounces cheese tortellini and cook for 3-4 minutes (follow package instructions if using frozen tortellini).
Add Spinach
- Just before serving, stir in 6 cups baby spinach and cook until wilted. Add one handful at a time, if necessary.
Season and Serve
- Taste and season with ½ teaspoon sea salt, ¼ teaspoon black pepper, and ⅛ teaspoon crushed red pepper (optional). Divide into bowls and garnish with 2 tablespoons chopped fresh parsley, if desired.
Nutrition
Notes
This flavorful tortellini soup is perfect for meal prepping. For best results, add spinach and freshly cooked tortellini just before serving. Pair it with garlic bread or a salad for a complete meal. Nutrition information is estimated based on common ingredients and serving sizes and may vary.