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Creamy Tortellini Soup

Creamy Tortellini Soup
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Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 6 cups chicken broth
  • 1 package (18 oz) refrigerated cheese tortellini
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • 1/4 cup shredded Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through. Carefully drain any excess grease from the pot.
  2. Add the diced onion, sliced carrots, and celery to the pot with the cooked sausage. Cook for about 5 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften. Stir in the minced garlic, oregano, and thyme, cooking for another minute until fragrant.
  3. Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the pot for extra flavor. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes to ensure the vegetables are tender.
  4. Increase the heat slightly to bring the soup back to a gentle simmer. Add the refrigerated cheese tortellini to the pot. Cook according to the package directions, which is usually about 3 to 5 minutes. Be careful not to overcook them, as they will continue to soften in the hot broth.
  5. Stir in the fresh baby spinach and the heavy cream. Let the soup sit for 1 to 2 minutes until the spinach has wilted and the soup is heated through. Stir in the Parmesan cheese and season with salt and pepper to taste.

Find it online: https://www.swiftydish.com/dinner/creamy-tortellini-soup/