Ingredients
Equipment
Method
Brown the sausage
- Heat a large pot over medium-high heat and brown the Italian sausage until cooked through, then drain the fat.
- Continue heating just long enough to remove excess grease so the broth stays creamy instead of oily.
Build the tomato-garlic base
- Add the diced onion and sauté for 4 minutes until softened.
- Add the minced garlic and tomato paste and cook for 2 minutes, stirring constantly, until fragrant.
Simmer the soup
- Stir in the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
- Reduce to a steady simmer and add the refrigerated cheese tortellini, cooking 4-5 minutes until tender.
Finish creamy and serve
- Stir in the heavy cream and baby spinach, cooking 2-3 minutes until the spinach wilts.
- Season with salt and pepper to taste, then serve with generous parmesan and fresh basil on top.
Notes
Pro tip: When you drain the sausage, keep the pot warm but wipe out any excess fat so the cream-tomato broth stays smooth. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently, since tortellini can soften more. Freezing is not recommended because cream and tortellini can change texture. For a lighter option, swap heavy cream for half-and-half for a thinner but still creamy finish.