Ingredients
Meat
- 1 pound (454g) mild or sweet Italian sausage
Vegetables
- 1 small yellow or white onion, diced
- 4 cloves garlic, minced
- 3 cups (90g) baby spinach
Liquids & Dairy
- 32 ounces (907mL) chicken stock
- 1 cup heavy cream or milk
Pasta
- 10 ounces (283g) refrigerated cheese tortellini
Others
- Salt and pepper to taste
Instructions
- Cook the sausage: In a large pot over medium heat, crumble and cook the mild or sweet Italian sausage until browned. Use a slotted spoon to transfer the cooked sausage to a plate or bowl lined with a paper towel to drain excess grease.
- Sauté onions and garlic: In the same pot with the leftover sausage grease, cook the diced onion and minced garlic over medium heat until the onion becomes tender, about 5-7 minutes.
- Add chicken stock and simmer: Gradually pour in the chicken stock and bring the mixture to a low simmer, allowing flavors to meld.
- Combine sausage, spinach, and cream: Return the cooked sausage to the pot, add the baby spinach and heavy cream or milk, and bring the soup back to a gentle simmer.
- Cook tortellini: Add the refrigerated cheese tortellini to the simmering soup and cook according to package instructions, usually 3-5 minutes, until tender.
- Season and serve: Remove the soup from heat, taste, and adjust seasoning with salt and pepper as desired. Let the soup cool for 15 minutes before serving. Store leftovers covered in the refrigerator for up to 5 days or freeze for up to 2 months. Thaw frozen soup in the refrigerator before reheating.
Notes
- Using the sausage grease to cook the onions and garlic enhances the soup’s flavor.
- Heavy cream will give a richer, creamier soup; milk is a lighter option.
- Be sure not to overcook the tortellini to avoid mushiness.
- Leftover soup freezes well—store in airtight containers for up to 2 months.
- For a spicier version, use hot Italian sausage instead of mild or sweet.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
