When you think of comfort food, there’s nothing quite like a hot bowl of Sausage Tortellini Soup — a rich, creamy, and satisfying meal that's as nourishing as it is delicious. This soup brings together the bold, savory flavors of Italian sausage, tender cheese-stuffed tortellini, fresh vegetables, and a creamy tomato-based broth. Perfect for chilly nights, busy weekdays, or when you simply crave a warm hug in the form of food.

Whether you're feeding a hungry family or preparing make-ahead meals for the week, this one-pot wonder will become a go-to in your kitchen. It’s quick to prepare, loaded with flavor, and tastes even better the next day.

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📝 Ingredients (U.S. Standard Measurements)

• 1 lb Italian sausage (mild or hot, based on preference)
• 1 tablespoon olive oil (if needed)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 (9 oz) package refrigerated cheese tortellini
• 1½ cups baby spinach (or chopped kale)
• ½ cup heavy cream
• ½ cup grated Parmesan cheese (plus more for serving)

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👨‍🍳 Instructions

1. Brown the sausage: In a large pot or Dutch oven over medium heat, cook the Italian sausage until browned and cooked through. Break it up into crumbles as it cooks. If there's excess grease, drain it. Add olive oil only if needed.
2. Sauté aromatics: Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
3. Build the base: Pour in the chicken broth, diced tomatoes (with juice), and tomato sauce. Stir in the basil, oregano, red pepper flakes (if using), and season with salt and pepper to taste.
4. Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 10–15 minutes to allow the flavors to blend.
5. Add tortellini: Stir in the cheese tortellini and simmer for 5–7 minutes, or until the pasta is tender and cooked through.
6. Add greens and cream: Stir in the baby spinach and cook until wilted, about 1–2 minutes. Then pour in the heavy cream and grated Parmesan. Simmer for another 2 minutes.
7. Serve: Ladle the soup into bowls and top with additional Parmesan cheese. Serve hot with crusty bread.

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🥣 Nutrition Information (Per Serving – serves 6)

• Calories: 450 kcal
• Protein: 21 g
• Carbohydrates: 30 g
• Fat: 28 g
• Saturated Fat: 13 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 980 mg

Note: These values are estimates and may vary based on specific ingredients used.

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💡 Tips & Tricks

• Make it spicy: Use hot Italian sausage and a full teaspoon of red pepper flakes for a fiery kick.
• Add more veggies: Carrots, zucchini, or mushrooms are great additions to bulk up the soup.
• Use frozen tortellini: Just adjust the cook time slightly — about 1–2 minutes longer than fresh.
• Make it ahead: This soup stores beautifully. Reheat gently to keep the tortellini tender.
• Dairy-free version: Replace heavy cream with canned coconut milk and skip the Parmesan.

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🍽 From Me to You: My Extra Touch ✨

For a gourmet twist, try topping each bowl with a drizzle of basil-infused olive oil and a few toasted pine nuts. It adds incredible aroma and texture, turning a humble soup into something you’d proudly serve at a dinner party.

Also, consider making a garlic parmesan flatbread on the side — perfect for dipping into that creamy broth.