Ingredients
- Cheese tortellini, fresh or frozen: 9 ounces
- Chicken broth: 6 cups
- Italian sausage, removed from casing: 1 pound
- Diced tomatoes, canned: 1 (14.5 ounce) can
- Spinach, fresh: 5 ounces
- Onion, chopped: 1/2 medium
- Garlic, minced: 2 cloves
- Olive oil: 1 tablespoon
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Pour in the chicken broth and diced tomatoes (undrained). Bring to a simmer.
- Step 4: Add the tortellini to the simmering broth and cook according to package directions, usually about 3-5 minutes or until tender.
- Step 5: Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftover Tortellini Soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.
- Garnish each bowl with a dollop of ricotta cheese and a sprinkle of fresh parsley for extra flavor and visual appeal.
- For a richer flavor, brown the Italian sausage in a separate pan before adding it to the soup, creating flavorful fond to deglaze and add to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American