Method
- Place a large Dutch oven or pot over medium-high heat. Add the Italian sausage and cook until browned, using a spoon to break it into small crumbles. Drain any excess grease from the pot.
- Add the chopped onion and minced garlic to the pot with the sausage. Sauté for 3-4 minutes, until the onion is soft and fragrant.
- Pour in the chicken broth and crushed tomatoes. Stir in the dried basil and oregano. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld together.
- Reduce the heat to low. Slowly stir in the heavy cream and the grated Parmesan cheese until the cheese has completely melted and the soup is creamy.
- Add the refrigerated tortellini to the soup. Simmer gently for 5-7 minutes, or according to package directions, until the tortellini are tender and float to the surface. Do not overcook.
- Stir in the fresh spinach and cook for 1-2 minutes more, just until it has wilted into the soup.
- Taste the soup and season with salt and freshly ground black pepper as needed. Ladle into bowls and serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Variations: Swap mild Italian sausage for hot Italian sausage for a spicy kick, or use shredded rotisserie chicken for a different protein.
Variations: Swap mild Italian sausage for hot Italian sausage for a spicy kick, or use shredded rotisserie chicken for a different protein.