Name: Creamy Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian sausage (casings removed); 1 medium yellow onion (diced); 2 medium carrots (peeled and diced); 4 clove garlic cloves (minced); 2 tablespoon tomato paste; 1 can fire-roasted diced tomatoes (14.5 oz) (with juices); 4 cup low-sodium chicken broth; 1 teaspoon Italian seasoning; ¼ teaspoon red pepper flakes; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 9 ounce refrigerated cheese tortellini; 1 cup heavy cream; ½ cup grated Parmesan cheese (plus more for serving); 3 cup fresh baby spinach; 2 tablespoon fresh basil (chopped)

Instructions

Brown the sausage
Brown the sausage:
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound Italian sausage and break it into crumbles; cook for 6 to 7 minutes, until browned. Spoon off all but 1 tablespoon of the fat.
Vegetables
Vegetables:
Add 1 diced onion and 2 diced carrots and cook for 5 minutes, until softened. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste and cook for 1 minute.
Simmer
Simmer:
Add 1 can fire-roasted diced tomatoes, 4 cups low-sodium chicken broth, 1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Tortellini
Tortellini:
Add 9 ounces cheese tortellini and simmer for 4 to 5 minutes, until tender.
Make it creamy
Make it creamy:
Reduce the heat to low. Stir in 1 cup heavy cream and ½ cup grated Parmesan, then add 3 cups baby spinach and stir until wilted, about 1 minute.
Serve
Serve:
Ladle the creamy tortellini soup into 6 bowls and top with 2 tablespoons chopped fresh basil, divided, and extra grated Parmesan.

Tips

Add the tortellini right before serving so it doesn't turn mushy, especially if you plan to have leftovers. Use hot Italian sausage for a spicier tortellini soup, or ground chicken or turkey for a lighter version. Frozen tortellini works too; add 2 to 3 minutes to the cooking time.

Storage

Store leftover soup in the refrigerator for up to 3 days and reheat over medium-low heat with ½ cup broth. To freeze, leave out the tortellini, cream, and spinach, freeze the soup base for up to 3 months, and add them when reheating.