Ingredients
- 1 lb Italian sausage (mild or hot)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 package (20 oz) refrigerated cheese tortellini
- 3 cups baby spinach
- 1/2 cup grated parmesan, plus more to serve
Instructions
- Brown the sausage. In a large pot over medium-high heat, brown the sausage, breaking it into crumbles, 5-6 minutes. Add the onion and cook 3-4 minutes until soft; stir in the garlic for 30 seconds. Drain excess fat if needed.
- Build the broth. Pour in the diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce to a simmer for 5 minutes.
- Add the tortellini. Stir in the tortellini and simmer 4-5 minutes (or per package directions) until tender.
- Finish creamy. Stir in the heavy cream and spinach until the spinach wilts, about 2 minutes. Stir in the parmesan until melted. Serve with extra parmesan on top.
🍲 Tortellini tricks
Refrigerated tortellini cooks in minutes and stays tender; frozen works too — just add 3-4 minutes. Stir the cream in off the boil so it stays silky. Want it lighter? Half-and-half works, and turkey Italian sausage trims the richness without losing flavor.
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📌 Pin it for later❓ Common questions
Can I use frozen tortellini?
Yes — add them straight from frozen and simmer 3-4 minutes longer, until they float and are tender.
Can I make it vegetarian?
Use plant-based sausage or white beans, vegetable broth, and cheese tortellini.
Will the tortellini get mushy in leftovers?
They soften over time — for meal prep, cook the tortellini separately and add to each bowl when serving.