Scale

1 tbsp olive oil

1/2 lb Italian sausage (mild or spicy)

1/2 yellow onion, diced

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

4 cups chicken broth

1/2 cup sun-dried tomatoes (oil-packed), sliced

9 oz cheese tortellini (fresh or refrigerated)

2 cups fresh baby spinach

1 cup heavy cream

1/2 cup grated Parmesan cheese

Fresh basil or parsley, for garnish

1. Heat olive oil in a large soup pot over medium heat. Add sausage and cook until browned, breaking it up as it cooks.

2. Stir in onion and sauté for 3–4 minutes until soft. Add garlic, salt, pepper, and red pepper flakes.

3. Pour in chicken broth and bring to a simmer. Add sun-dried tomatoes.

4. Add tortellini and simmer 5–7 minutes, or until tender.

5. Lower heat and stir in heavy cream, Parmesan, and spinach.

6. Simmer gently for 2–3 more minutes until spinach is wilted and soup is creamy.

7. Taste and adjust seasoning.

8. Serve hot, garnished with fresh basil or parsley and extra Parmesan.

Use veggie broth and meatless sausage for a vegetarian version.

Substitute kale for spinach if preferred.

Leftovers thicken—add a splash of broth or cream to reheat.

Keywords: creamy tuscan tortellini soup, italian soup recipe, cheese tortellini soup, spinach soup