Description
This Sausage Tortellini Soup with Spinach & Fennel is the ultimate cold-weather comfort food. With a creamy tomato broth, hearty cheese tortellini, crumbled sausage, and fresh spinach, it’s a bowl of rich, satisfying flavor. The hint of fennel makes it special, while the one-pot method keeps things simple. Perfect for family dinners, meal prep, or serving guests on a cozy night in.
Ingredients
1 lb Italian sausage (spicy or sweet)
9 oz cheese tortellini
3 cups fresh spinach
1 tsp fennel seeds
1 can (15 oz) crushed tomatoes
4 cups chicken broth
1 cup heavy cream
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning
Instructions
1. In a large pot, heat olive oil over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned (6–8 minutes). Drain excess grease if needed.
2. Add chopped onion to the pot and sauté for 4–5 minutes until translucent. Stir in garlic and fennel seeds, cooking for 1–2 more minutes until fragrant.
3. Pour in chicken broth and crushed tomatoes. Stir well, scraping up any browned bits, and bring to a simmer.
4. Add cheese tortellini and cook according to package instructions (usually 6–8 minutes).
5. Reduce heat to low. Stir in spinach and let wilt for 1–2 minutes. Add heavy cream and stir to combine.
6. Season with salt, pepper, and Italian seasoning. Taste and adjust as needed. Serve hot with Parmesan and bread if desired.
Notes
Use fresh tortellini for the best texture, but frozen works just as well if added directly to the simmering broth.
For extra depth, toast the fennel seeds in the pan for 30 seconds before adding other ingredients.
Add a pinch of red pepper flakes for extra heat if using sweet sausage.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 5g
- Sodium: 860mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 85mg
Keywords: tortellini soup, sausage soup, creamy soup