Ingredients
Equipment
Method
- Heat a large Dutch oven or soup pot over medium heat. Add olive oil and spicy Italian sausage. Break the sausage into small pieces and cook until browned and cooked through.
- Add the diced onion and cook for 4–5 minutes, until softened.
- Stir in the garlic and cook for about 30 seconds. Add the tomato paste and cook for 1 minute.
- Pour in the diced tomatoes and chicken broth. Add Italian seasoning, black pepper, and red pepper flakes if using.
- Scrape the bottom of the pot to loosen the browned bits. Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes.
- Add the refrigerated cheese tortellini and cook according to the package directions. Check it early so it remains tender and does not become mushy.
- Stir in the baby spinach when the tortellini is almost cooked. Add the heavy cream and gently simmer for 1–2 minutes.
- Turn off the heat and stir in Parmesan and parsley. Taste and add salt if needed.
- Finish with a small squeeze of fresh lemon juice if you want a brighter flavor. Serve hot with crusty bread or garlic bread.
Notes
Recipe Tips
Brown the sausage well before adding the broth for deeper flavor.
Do not add the tortellini too early because it cooks much faster than the soup base.
Use mild Italian sausage and skip the red pepper flakes for a less spicy version.
For leftovers, store tortellini separately when possible to keep it from becoming too soft.
If the soup thickens after refrigeration, add a little broth or water while reheating.
Easy Variations Milder: Use mild Italian sausage and omit the red pepper flakes. Extra spicy: Add more red pepper flakes or a small amount of Calabrian chili paste. More vegetables: Add mushrooms, zucchini, carrots, celery, bell peppers, or kale. Lighter: Reduce or omit the heavy cream and add extra spinach or vegetables. Different tortellini: Three-cheese, spinach-and-cheese, or another filled tortellini can be used. Storage Store leftover soup in an airtight container in the refrigerator and use within 3–4 days for best quality. Reheat gently and add a little broth if needed. Freezing For better texture, freeze the soup base without the tortellini. Add fresh tortellini after thawing and reheating. Serving Suggestions Serve this spicy sausage tortellini soup with garlic bread, crusty sourdough, or a simple green salad.
Brown the sausage well before adding the broth for deeper flavor.
Do not add the tortellini too early because it cooks much faster than the soup base.
Use mild Italian sausage and skip the red pepper flakes for a less spicy version.
For leftovers, store tortellini separately when possible to keep it from becoming too soft.
If the soup thickens after refrigeration, add a little broth or water while reheating.
Easy Variations Milder: Use mild Italian sausage and omit the red pepper flakes. Extra spicy: Add more red pepper flakes or a small amount of Calabrian chili paste. More vegetables: Add mushrooms, zucchini, carrots, celery, bell peppers, or kale. Lighter: Reduce or omit the heavy cream and add extra spinach or vegetables. Different tortellini: Three-cheese, spinach-and-cheese, or another filled tortellini can be used. Storage Store leftover soup in an airtight container in the refrigerator and use within 3–4 days for best quality. Reheat gently and add a little broth if needed. Freezing For better texture, freeze the soup base without the tortellini. Add fresh tortellini after thawing and reheating. Serving Suggestions Serve this spicy sausage tortellini soup with garlic bread, crusty sourdough, or a simple green salad.