Creamy Tortellini Soup
A one-pot creamy tortellini soup with sausage that tastes slow-simmered, but comes together fast with jar marinara and tortellini.
Servings: 6
Ingredients
- 1 pound Italian sausage
- 4 cups chicken broth
- 1 (24 ounce) jar marinara sauce
- 1 teaspoon Italian seasoning
- 4 ounces cream cheese cubed, or ¾ cup heavy cream (see notes)
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach packed
- salt and pepper to taste
- grated parmesan cheese for serving, optional
Instructions
- In a large pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, breaking it up as it cooks. Drain any grease.
- To the pot, add the chicken broth, marinara sauce, and Italian seasoning. Stir to combine and bring to a gentle simmer.
- In a small bowl, combine the cream cheese and some of the warm broth. Whisk until the cream cheese is melted and smooth. Add to the pot.
- Stir in the tortellini and cook for 4-5 minutes, just until tender.
- Stir in the spinach and cook for 1 minute, until wilted.
- Taste and season with salt and pepper as needed. Ladle into bowls and top with Parmesan cheese.
Notes
If using heavy cream in the recipe, add it at the same time as the spinach.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months. Freeze without the tortellini.
Nutrition
Calories: 341kcal | Carbohydrates: 3g | Protein: 13g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 1203mg | Potassium: 305mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 1201IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg