Creamy Tortellini Soup
Creamy tortellini soup is loaded with sausage, tomatoes, cream, & tons of Italian flavor. It’s hearty enough for a meal, makes a big pot, & is easy to make!
Servings 4 - 6 servings
- 1 pound Italian sausage
- 1 cup onion, minced
- 1 tablespoon garlic, minced
- 2 cups carrots, cut into 1/4 inch cubes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried rosemary
- 32 ounces beef broth
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can crushed tomatoes
- 1 bay leaf
- 1 cup Parmesan cheese, grated
- 1 (10-ounces) container fresh cheese tortellini
- 1/2 cup heavy cream
- 6 ounces fresh spinach
- 1/4 cup fresh julienned basil
Heat a large pot over medium-high heat. Saute Italian sausage, crumbling with a wooden spoon, until sausage is no longer pink. Transfer to a paper towel-lined plate; set aside. Pour off and discard all but 2 tablespoons of pan drippings (if you don't have enough fat in the pan, add 2 tablespoons of olive oil).
Reduce the heat to medium and add onion, garlic, carrots, salt, and black pepper. Saute, stirring frequently, until the vegetables are softened but not browned, about 6-7 minutes. Add the Italian seasoning and rosemary and continue to cook until herbs are fragrant about 1 minute.
Stir in beef broth, tomato sauce, crushed tomatoes, bay leaf, and Parmesan cheese. Add the sausage back to the pot. Bring soup to a boil then reduce heat immediately and simmer, stirring occasionally, until reduced and slightly thickened, about 20 minutes.
Add tortellini and continue to cook for 5-7 minutes. Stir in cream and heat through. Stir in spinach and basil, adjust seasoning and serve.
Serving: 1/4 of the recipe | Calories: 922kcal | Carbohydrates: 60g | Protein: 40g | Fat: 59g | Saturated Fat: 26g | Cholesterol: 166mg | Sodium: 3454mg | Potassium: 1251mg | Fiber: 9g | Sugar: 14g | Vitamin A: 15414IU | Vitamin C: 32mg | Calcium: 451mg | Iron: 11mg