Description
A creamy Italian soup with Italian sausage, spinach, and cheese tortellini.
Ingredients
Scale
- 1 lb Italian sausage, casings removed
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 4 oz cheese tortellini
- 1/2 cup heavy cream
- 4 cups fresh spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart with a spoon. Drain excess fat.
- Add the diced onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth, diced tomatoes (undrained), oregano, and red pepper flakes (if using). Bring the mixture to a simmer.
- Add the tortellini to the simmering soup and cook according to package directions, usually 5-7 minutes, until al dente.
- Reduce heat to low and stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- Season with salt and black pepper to taste.
- Ladle into bowls and serve hot, garnished with grated Parmesan cheese.
Notes
- For a spicier soup, add more red pepper flakes.
- You can use kale instead of spinach for a more traditional Zuppa Toscana.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 575