Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup

The weather here in the OC doesn’t seem to know what it wants to do. We had some rain two weeks ago and it started to get nice and chilly. Now it’s gone back up into the mid-80s. Also, HOW is it November already? I’d like for October to continue as long as possible. November means the holiday season is near and I just cannot handle that thought right now!

You can bet I took full advantage of the crappier weather by making a huge pot of this Creamy Sausage Tortellini Soup to cozy up on the couch with!

This soup has so many great flavors and it’s not super heavy despite being “creamier”. I like to use hot Italian ground sausage for this recipe, but you can use mild if you don’t want that extra kick.

Creamy Sausage Tortellini Soup

I do recommend using dry tortellini in this soup over the fresh stuff. Dry tortellini gets a little less soggy in my experience and holds up better in a soup. I would normally add diced onion in the beginning, but my husband is not a fan so I left it out. If your family is down with the onion, add it! You can also add in more veggies if you’d like. Diced carrots, mushrooms, and/or bell pepper would be yummy too!

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound mild or hot ground sausage
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 6 cups low sodium chicken broth
  • 16 ounces dry cheese tortellini
  • 1 teaspoon Italian seasoning
  • 1/2 cup half and half (can add more)
  • salt and pepper to taste
  • 3 cups baby spinach
  • grated Parmesan cheese

Directions:

  1. Heat the olive oil in a large stock pot over medium high heat. Add the sausage and break up with a spatula until crumbled. Continue cooking the sausage until browned, about 8 minutes. Transfer the sausage out of the pot and drain away at least some of the fat. Set aside.
  2. Add the butter into the pot and cook until melted. Whisk in the flour with the butter and cook for one minute. Pour in the chicken broth and stir until slightly thickened. Add in the tortellini (see note) and the cooked sausage back into the pot. Stir in the Italian seasoning. Lower the heat to medium low. Continue cooking until the tortellini is al dente, about 10-15 minutes.
  3. Stir in the half and half. Season with salt and pepper to taste. Add in the spinach and cook until wilted, 3-4 minutes. Serve with grated Parmesan cheese on top.

Note that by cooking the tortellini in the soup liquid, it may soak some of it up. You can cook the tortellini separate if desired and add in towards the end or you can also have some extra broth set aside if more liquid is needed.

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Creamy Sausage Tortellini Soup