Ingredients
Equipment
Method
- Heat olive oil in a Dutch oven over medium heat. Add sausage and cook until browned. Drain grease and set sausage aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 8–10 minutes.
- Stir in garlic, basil, oregano, and red pepper flakes. Cook until fragrant, about 1 minute.
- Pour in chicken broth and crushed tomatoes, scraping up browned bits from the pot. Return sausage to pot and bring to a simmer.
- Add tortellini and cook until al dente, about 3–5 minutes depending on package instructions.
- Reduce heat to low. Stir in heavy cream and spinach. Cook just until spinach wilts. Do not boil.
- Ladle soup into bowls and top with grated Parmesan and fresh parsley if desired.
Nutrition
Notes
Use spicy sausage for extra heat, or swap in turkey sausage for a lighter version. For a vegetarian take, replace the sausage with white beans and use veggie broth. Don’t boil after adding cream to avoid curdling. Fresh Parmesan is a must for topping!