Italian Sausage & Tortellini Soup

We made this over the time we were locked in during the freeze, and will definitely be making it again.  So delicious!  Enjoy!

Ingredients

Protein & Pasta

• 1 lb Italian sausage (mild or hot; casings removed)

• 9–12 oz cheese tortellini (fresh or refrigerated works best)

Soup Base

• 1 tbsp olive oil (if needed)

• 1 medium yellow onion, diced

• 3–4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp red pepper flakes (optional)

• 6 cups chicken broth

• 1 (14.5 oz) can diced tomatoes (fire-roasted if you have them)

• 1 tbsp tomato paste (optional, but adds depth)

Greens & Finish

• 2 cups fresh spinach or kale (chopped)

• ½ cup heavy cream (optional but recommended)

• Salt & black pepper to taste

• Fresh grated Parmesan (for serving)

Instructions

1. Brown the sausage
   In a large pot or Dutch oven over medium heat, cook sausage until browned and crumbled. Remove excess grease if needed.

2. Build flavor
   Add onion to the pot and cook 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook 30 seconds.

3. Simmer
   Add chicken broth, diced tomatoes, and tomato paste. Bring to a gentle boil, then reduce to a simmer for 10 minutes.

4. Cook tortellini
   Add tortellini and cook according to package directions (usually 3–5 minutes).

5. Finish
   Stir in spinach/kale until wilted. Add cream if using. Season with salt and pepper.

6. Serve
   Top with plenty of Parmesan and crusty bread on the side.