Description
Warm your soul with this hearty, creamy Autumn Tortellini Soup. Featuring savory ground chicken sausage, delicate cheese tortellini, and fresh baby spinach in a velvety tomato-infused broth, this dish is the perfect comfort food for crisp fall evenings. It is quick to prepare, family-friendly, and delivers a restaurant-quality meal in under 45 minutes without any pork or alcohol.
Ingredients
1 lb ground chicken sausage (casing removed)
1 tbsp olive oil
1 yellow onion, finely diced
3 cloves garlic, minced
4 cups chicken bone broth
1 can (14.5 oz) crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
10 oz fresh cheese tortellini
3 cups fresh baby spinach
1/2 cup heavy cream
Salt and black pepper to taste
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the chicken sausage and cook for 5–7 minutes, breaking it into small crumbles until browned.
Add the diced onion to the pot and sauté for 3–4 minutes until translucent.
Stir in the minced garlic and cook for 60 seconds until fragrant.
Pour in the chicken broth and crushed tomatoes, then stir in the basil, oregano, salt, and pepper.
Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
Gently add the fresh cheese tortellini and cook for 3–5 minutes until tender.
Stir in the heavy cream and fresh baby spinach.
Simmer for an additional 2 minutes until the spinach is wilted and the soup is silky. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the tortellini may absorb some liquid while sitting, so add a small splash of broth or water when reheating. You can substitute chicken sausage with ground turkey seasoned with fennel and red pepper flakes if desired.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg