Ingredients
Equipment
Method
Brown the sausage
- Heat olive oil in a large pot over medium-high heat, then add the Italian sausage and cook until browned, about 6-8 minutes. Drain excess fat so the soup stays light and not greasy.
Build the broth
- Sauté the diced onion in the same pot for 4 minutes until softened, then add the minced garlic and tomato paste and cook 2 minutes, stirring until fragrant. Keep the heat at medium-high so the paste darkens slightly.
- Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil. You should see steady bubbling across the surface before proceeding.
Cook tortellini
- Add the refrigerated cheese tortellini and cook 4-5 minutes until just tender. Look for tortellini seams to soften while still holding their shape.
Finish and serve
- Stir in the heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts. The broth should turn creamy and glossy with green leaves fully wilted.
- Season with salt and pepper to taste, then serve hot with Parmesan and fresh basil on top. The final bowl should look creamy with a bright herb finish.
Notes
Pro tip: drain the sausage fat after browning so the tomato-cream broth tastes rich without turning oily. Store leftovers in the refrigerator up to 3 days; reheat gently over medium until steaming. Freezing isn’t recommended because cream sauces and refrigerated tortellini can change texture. For a dairy-light swap, use half-and-half instead of heavy cream (reduce by simmering 1-2 minutes after adding) and skip the extra Parmesan or use a light sprinkle.