Description
A rich, comforting bowl of Sausage Tortellini Soup with Spinach & Fennel that comes together quickly but tastes like it’s been simmering all day. Creamy broth, savory sausage, and tender pasta make this soup a favorite for any night.
Ingredients
1 lb Italian sausage
1 small fennel bulb, thinly sliced
1 small yellow onion, diced
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 tbsp tomato paste
4 cups chicken broth
14 oz can crushed tomatoes
1/2 cup heavy cream
9 oz package cheese tortellini
2 cups fresh baby spinach
Salt and black pepper, to taste
Olive oil, for sautéing
Instructions
1. Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sliced fennel. Cook until softened, about 5-6 minutes. Add the garlic and red pepper flakes (if using), and cook for another 1 minute.
2. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
3. Stir in the tomato paste and cook for 1 minute. Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Add the tortellini and simmer according to package instructions, usually 5-7 minutes, until tender.
5. Stir in the heavy cream and baby spinach. Cook until the spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.
Notes
Use fresh or refrigerated tortellini for the best texture.
Taste the soup before adding salt—sausage and broth are often salty enough.
Add kale or white beans for variation and extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
Keywords: sausage tortellini soup, fennel soup, spinach tortellini soup