This easy Italian sausage tortellini soup is lightly creamy, full of flavor, and ready in about half an hour.
1poundmild or sweet Italian sausage
1smallyellow or white oniondiced
3cups(90g) baby spinach
1cupheavy cream or milk
10ouncesrefrigerated cheese tortellini
salt and pepper to taste
In a large pot over medium heat, cook the sausage until browned, being sure to crumble it as it cooks. Transfer sausage from the pot to a plate or bowl with a slotted spoon. You may want to line the plate or bowl with a paper towel if your sausage is excessively greasy.
Using the leftover grease from the sausage, cook the onion and garlic until onion is tender, about 5-7 minutes. Gradually add the chicken stock and allow mixture to come to a low simmer.
Add back in the sausage, spinach, and heavy cream or milk, and bring to a simmer again. Add in the tortellini and cook according to the amount of time on the tortellini package (likely 3-5 minutes).
Remove from heat, taste, and add salt/pepper as needed. Allow to cool 15 minutes before serving. Store leftovers covered in the refrigerator up to 5 days. Soup freezes well, up to 2 months. Thaw in refrigerator overnight.