Ingredients
Equipment
Method
Brown the sausage and build the base
- Brown Italian sausage in a large pot over medium-high heat, then drain excess fat. Cook until browned and no longer pink, with visible crumbles throughout.
- Sauté the diced onion for 4 minutes, then add the minced garlic, tomato paste, Italian seasoning, and dried basil and cook 2 minutes. Stir until fragrant and the tomato paste darkens slightly.
Simmer and cook the tortellini
- Add crushed tomatoes, diced tomatoes, and chicken broth, then bring to a boil. Watch for steady bubbling across the surface.
- Add refrigerated cheese tortellini and cook 4-5 minutes until just tender. Look for tortellini that float and have a firm bite, not mushy centers.
Finish creamy and serve
- Stir in heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts. The broth should turn creamy and the spinach should reduce to dark green leaves.
- Season with salt and pepper to taste, then serve topped with Parmesan and fresh basil. The finish should look speckled with herbs and a light dusting of cheese.
Notes
To keep tortellini from getting soft, avoid long simmering after it’s cooked—just bring the soup back to a gentle bubble when finishing with cream and spinach. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop, adding a splash of broth if needed. Freeze is not recommended because tortellini texture can change. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner but still creamy).