Ingredients
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, undrained
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- Salt and pepper, to taste
- 1/2 cup shredded Parmesan cheese (for garnish)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the sausage in a large pot over medium heat until browned, about 5-7 minutes. Remove excess grease.
- Add diced onion and cook for 3-4 minutes. Stir in garlic, oregano, and red pepper flakes and cook for 1 minute.
- Pour in chicken broth and diced tomatoes. Bring to a simmer and cook for 5-7 minutes.
- Stir in heavy cream and milk. Simmer, then add tortellini and cook for 5-7 minutes until tender.
- Add spinach and cook for 2-3 minutes until wilted.
- Season with salt and pepper. Serve hot, garnished with Parmesan and parsley.
Notes
- Store leftovers in the fridge for up to 3 days.
- For a lighter version, use half-and-half instead of heavy cream.
- Add extra vegetables like bell peppers or zucchini if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 110mg