Creamy Tortellini Sausage SoupIngredients1 lb (450 g) Italian sausage (mild or spicy), casings removed1 tablespoon olive oil (optional)1 small onion, diced3 cloves garlic, minced1 teaspoon Italian seasoning½ teaspoon smoked paprika (optional)¼ teaspoon red pepper flakes (optional)4 cups (950 ml) chicken broth1 (14.5 oz/410 g) can diced tomatoes, undrained1 cup heavy cream1 (9–12 oz/250–340 g) package refrigerated cheese tortellini2 cups fresh spinach, roughly chopped½ cup grated Parmesan cheeseSalt and black pepper, to tasteFresh parsley or basil, chopped (for garnish)InstructionsIn a large soup pot or Dutch oven, cook the sausage over medium heat until browned, breaking it into crumbles. Drain excess grease if needed.Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, Italian seasoning, paprika, and red pepper flakes, cooking for 1 minute.Pour in the chicken broth and diced tomatoes. Bring to a gentle boil.Add the tortellini and cook according to the package directions, usually 3–5 minutes.Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and spinach. Simmer for 2–3 minutes, just until the spinach wilts and the cheese melts.Taste and season with salt and black pepper as needed.Serving SuggestionsServe hot with:Crusty bread or garlic breadA fresh green saladExtra grated Parmesan and fresh basil on topStorageRefrigerate in an airtight container for up to 3 days.Reheat gently over low heat. Add a splash of broth or cream if the soup thickens.For best texture, freeze the soup before adding the tortellini and cream. Add those ingredients when reheating after thawing.Prep Time: 10 minutes
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