Ingredients
Equipment
Method
Brown sausage
- Heat a large pot over medium-high heat and brown the Italian sausage until cooked through, then drain off excess fat.
- Cook until the sausage looks crumbled and lightly browned, about 6-8 minutes total, to build flavor for the soup.
Sauté aromatics
- Reduce heat to medium and sauté the diced onion for 4 minutes until softened.
- Add the minced garlic, tomato paste, Italian seasoning, and dried basil and cook for 2 minutes, stirring, until fragrant and darker red.
Simmer the tomato broth
- Add crushed tomatoes, diced tomatoes, and chicken broth to the pot.
- Bring the mixture to a boil, then keep it at a steady boil so it begins to thicken slightly, about 3-5 minutes.
Cook tortellini
- Add the refrigerated cheese tortellini to the boiling soup.
- Cook for 4-5 minutes until the tortellini is just tender and floating, then check one for doneness.
Finish with cream and spinach
- Stir in the heavy cream and baby spinach.
- Cook for 2-3 minutes until the spinach wilts and the broth turns creamy, keeping the soup gently bubbling.
Season and serve
- Season with salt and pepper to taste to balance the richness and acidity.
- Serve hot with Parmesan and fresh basil on top.
Notes
Pro tip: if the soup thickens as it sits, loosen it with a splash of chicken broth when reheating. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months (best texture if reheated gently). For a lighter version, use half-and-half instead of heavy cream and simmer 1-2 minutes after adding it to keep the soup smooth.