Italian•comfort

Creamy Sausage & Cheese Tortellini Soup

This cheese tortellini soup recipe is a quick meal to throw together on a weeknight, and a crowd-pleaser if you have company.

Ingredients

Quantities are shown as originally provided.

2 tablespoons extra-virgin olive oil
1 pound mild or hot Italian pork sausage, casings removed
1 cup chopped yellow onion
0.5 cup chopped carrot
1 tablespoon minced garlic (about 3 cloves)
1 teaspoon salt-free dried Italian seasoning
3 cups unsalted chicken broth
1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1 (9-ounce) package refrigerated cheese tortellini (such as Buitoni)
3.5 cups baby spinach
1 cup half-and-half

1
Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook, stirring to crumble, until browned and no longer pink, about 5 minutes. Add onion and carrot; cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add garlic and Italian seasoning; cook, stirring constantly, until fragrant, about 1 minute.
2
Stir in broth and tomatoes; bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, covered, until the carrots are tender, about 5 minutes.
3
Uncover and return to a boil over high heat. Add tortellini. Reduce heat to maintain a gentle boil; cook according to package directions.
4
Reduce heat to medium-low; stir in spinach and half-and-half. Stir gently until the spinach wilts, about 1 minute. Ladle the soup into 6 bowls. Additional reporting by Carrie Myers and Jan Valdez