Creamy Tortellini Soup with Sausage & Spinach

By The Original Dish · theoriginaldish.com

1 hr

A hearty Italian soup of browned sausage, vegetables, and cheese tortellini in a tomato broth finished with cream and fresh spinach.

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prepPreheat a large Dutch oven or heavy-bottomed pot over medium-high heat

30 ml olive oil, plus more as needed

Brown sausage, breaking into chunks, 5–6 min

Return sausage, simmer 10 min, remove oregano

Add tortellini, cook 2–3 min per package

Stir in cream to heat through

Add spinach, let wilt

Season with salt & pepper to taste

Ladle into bowls, top with Parmesan & oil, serve with bread

570 g bulk Italian sausage (mild or spicy)

½ tsp crushed red pepper, plus more if desired

Sauté crushed red pepper, fennel seeds, onion & fennel, 8 min

Add carrots & garlic, cook 2 min

Stir in tomato paste, cook 1 min

Pour in wine, simmer 1 min

Add crushed tomatoes, stock & oregano, bring to boil

Reduce heat, simmer 20 min

½ tsp fennel seeds

1 onion, diced

1 fennel bulb, diced

340 g carrots, peeled and sliced ¼ inch thick

4 cloves garlic, minced

30 g tomato paste

240 ml white wine

1 (800 g) can crushed tomatoes

1 qt / 950 ml chicken stock

2 large sprigs fresh oregano

225 g cheese-filled tortellini

120 ml heavy cream

2 extra large handfuls fresh spinach

kosher salt

Season sausage with salt & pepper, transfer to plate

freshly cracked black pepper

grated Parmesan cheese, to garnish

toasted bread, for serving

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