Creamy Tortellini Soup

creamy tortellini soup

servings: 4

prep time: 5 mins

cook time: 25 mins

total time: 30 mins

ingredients 

• 1 lb sweet Italian sausage
• 1 tbs olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 tbs flour
• 3 tsp Italian seasonings
• 4 cups low sodium chicken broth
• 28 oz crushed tomatoes, can
• 2 tbs tomato paste
• 2 tbs sugar
• salt + pepper to taste
• 20 oz cheese tortellini
• 1/2 cup heavy cream
• 3 cups baby spinach
• 1/4 cup fresh basil, chopped

instructions

• Remove the casings from your sausage and cook them in a large pot, breaking up the meat with a wooden spoon. Do this until the meat is no longer pink and then remove the meat from the pot.
• Now add the olive oil and onions to the pot and sauté until translucent- 2 minutes. Stir in the garlic until fragrant - 30 seconds.
• Add the sausage back to the pot along with the flour and Italian seasonings - stir to coat everything.
• Stir in the chicken broth to deglaze the pot - scrape up all the bits from the bottom with your wooden spoon.
• Next, mix in the tomatoes, tomato paste, sugar and, salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Cover the pot. Cook for 10 minutes, stirring occasionally.
• Next, add in the tortellini and cook, uncovered, until pasta is al dente - about 6-7 minutes.
• Stir in the heavy cream for one minute.
• Lastly, add the baby spinach and basil and give it a few turns until just wilted.

notes

Optional: Garnish with chili pepper flakes.

Your tortellini package can be 12-16 ounces (doesn't have to be 20 ounces).

Make it dairy free by omitting the heavy cream or subbing in coconut cream.

nutrition

Calories: 1134kcal | Carbohydrates: 96g | Protein: 48g | Fat: 64g | Saturated Fat: 25g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 181mg | Sodium: 1871mg | Potassium: 1370mg | Fiber: 11g | Sugar: 21g | Vitamin A: 3122IU | Vitamin C: 31mg | Calcium: 376mg | Iron: 10mg