Creamy Tortellini Soup
Imagine your favorite creamy tomato soup and cheesy pasta coming together in one pot. That's exactly what this Creamy Tortellini Soup delivers. With Italian sausage, tender vegetables, pillowy cheese tortellini, and a rich, velvety broth, it's the kind of dinner you'll be craving long after the last bowl is gone.
Servings 8
Calories 524kcal
Equipment
Ingredients
- 1 lb Italian chicken sausage
- 1 small onion, diced
- 2 stalks of celery, diced
- 2 small carrots, diced
- 1 tbsp minced garlic
- 28 oz can fire roasted crushed tomatoes
- 14 oz can diced tomatoes
- 5 cups chicken stock
- 1 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 tbsp avocado oil
- 1 cup half and half
- 18 oz cheese tortellini
- 2 cups spinach
- Freshly grated parmesan cheese for garnish
Instructions
- Heat the avocado oil in a large pot over medium-high heat. Add the Italian sausage, breaking it up as it cooks, and cook for 7-10 minutes, or until browned and fully cooked.
- Add the celery, carrots, and onion, and sauté for 3-4 minutes, or until the vegetables begin to soften.
- Stir in the garlic and cook for another 1-2 minutes, until fragrant.
- Add the diced tomatoes, seasonings, and chicken stock. Stir well and bring the soup to a boil.
- Once boiling, add the tortellini and cook according to the package directions, about 4 minutes, or until tender.
- Remove the pot from the heat and stir in the half and half and spinach. Continue stirring until the spinach has wilted.
- Ladle into bowls and top with freshly grated Parmesan cheese before serving.
Nutrition
Calories: 524kcal | Carbohydrates: 42g | Protein: 24g | Fat: 30g | Fiber: 5g