Make this rich, cheesy tortellini soup quickly for a satisfying, comforting weeknight dinner. This recipe uses simple ingredients for deep Italian flavor.
Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and diced tomatoes (with juice). Add Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the broth becomes creamy. Do not let the soup boil after adding the cream.
Stir in the fresh spinach until it wilts completely into the soup.
Taste and adjust seasoning if needed. Serve hot.
Notes
For a heartier meal, substitute half of the chicken broth with vegetable broth.
You can use frozen tortellini; add them directly to the simmering broth, increasing the cook time by about 2 minutes.
If you prefer chicken over sausage, use 1 pound of cooked, shredded chicken breast instead of sausage.