Description
This hearty Sausage Tortellini Soup with Spinach & Fennel is a comforting Italian-inspired dish that combines spicy or sweet Italian sausage with tender cheese tortellini, fragrant fennel seeds, fresh spinach, and a creamy tomato broth. Perfect for a quick weeknight dinner, this soup is packed with flavor and ready in under 40 minutes.
Ingredients
Scale
Meat and Dairy
- 1 lb Italian sausage (spicy or sweet)
- 9 oz cheese tortellini
- 1 cup heavy cream
Vegetables and Aromatics
- 3 cups fresh spinach
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Pantry Items and Seasonings
- 1 tsp fennel seeds
- 1 can (15 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for 6–8 minutes or until browned. Drain excess grease if necessary.
- Sauté Aromatics: Add the chopped onion to the pot and cook for 4–5 minutes until translucent. Stir in minced garlic and fennel seeds, cooking for an additional 1–2 minutes until fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and crushed tomatoes. Stir well, making sure to scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer.
- Cook Tortellini: Add cheese tortellini to the simmering soup and cook according to package instructions, typically 6–8 minutes, until tender.
- Add Spinach and Cream: Reduce the heat to low. Stir in fresh spinach and cook until wilted, about 1–2 minutes. Pour in the heavy cream and stir to evenly combine.
- Season and Serve: Season the soup with salt, black pepper, and Italian seasoning. Taste and adjust seasoning as needed. Serve the soup hot, optionally garnished with Parmesan cheese and accompanied by crusty bread.
Notes
- You can use either spicy or sweet Italian sausage depending on your heat preference.
- For a lower fat version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- If you prefer a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adding freshly grated Parmesan cheese on top enhances the flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
