CREAMY TORTELLINI SOUP RECIPE

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I made this for dinner & I love it! It’s perfect for winter. My favorite soup so far! Thank you to you & Ang for sharing the recipe!

Dear creamy tortellini soup, with sausage, and spinach, and that rich and creamy tomato broth: ILYSB!

If there is just *one* soup you make this month, absolutely make it this one.

I’m not going to beat around the bush with you. Is it the healthiest: no.

Is it the most delicious, the most memorable, the most cozy, and the most compelling for bringing friends together around a table? Yes.

There’s something a little magical about savory sausage coming together with a sauté trio of onion, carrot, and celery, a generous bit of garlic, fresh spinach, and cheese tortellini, all of it enveloped in a rich and creamy base that is just tangy and tomatoey enough to cut the richness. Magical, I guess, or you could also just say alarmingly easy to eat bowl after bowl after bowl.

CREAMY TORTELLINI SOUP RECIPE
Creamy Tortellini Soup that is comforting, cozy, and so yummy! Rich and creamy tomato broth, cheesy tortellini, fresh spinach, and Italian sausage.

 

 

INGREDIENTS

  • 1 small yellow onion, diced
  • 1/2 cup sun-dried tomatoes, chopped + 1 tablespoon drained oil
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 pinch Cayenne, optional
  • 1 teaspoon hot sauce (we used Sriracha)
  • 1/4 teaspoon fresh crack black pepper, plus salt to taste
  • 1 cup (240ml) heavy cream
  • 5 cups (1240ml) low-sodium vegetable broth
  • 2 cups fresh spinach
  • 2 cups refrigerated cheese tortellini
  • 1/2 teaspoon red pepper flakes, optional
  • 1 teaspoon fresh chopped basil

DIRECTIONS

 

1. To make the creamy tortellini soup: In a large pot or Dutch oven, sauté diced onion and sun-dried tomatoes in oil from the sun-dried tomato jar over medium-high heat until the onions are softened – about 4 minutes. Add the minced garlic and cook for 1 minute, until fragrant.


2. Add Italian seasoning, cayenne, hot sauce, and pepper. Stir to combine.
3. Pour in the low-sodium vegetable broth to deglaze and scrape the brown bits in the bottom of the Dutch oven with a wooden spoon. Add the heavy cream and bring to a gentle simmer.
4. Add the spinach and tortellini and simmer the soup for 3-5 minutes. Taste the tortellini soup and adjust seasoning with salt and pepper.
5. Divide the creamy tortellini soup into serving bowls and top with grated parmesan, red pepper flakes, and basil. Enjoy! ❤️

 

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