Italian Sausage and Tortellini Soup
Ingredients
- 1 lb hot Italian sausage casing removed, or mild if preferred
- 1 medium yellow onion chopped
- 6 cloves garlic minced
- 4 c chicken stock
- 1 (398 ml) can diced tomatoes
- 1 (398 ml) can crushed tomatoes * see note below
- 2 Tbsp tomato paste
- 1 tsp Kosher salt
- 1 (350 g) package tortellini
- 2 small zucchini cut in half lengthwise and sliced into half rounds
- 1 c heavy cream
- baby spinach two handfuls, but usually I add a whole large container…
- freshly grated Parmesan for serving
- crushed red pepper flakes for serving (optional)
Instructions
- Heat a large pot over med-high heat. Add sausage, onion, and garlic and cook, breaking up the meat, until the sausage is browned, about 5 minutes.
- Stir in chicken stock, tomatoes, and tomato paste until fully blended. Bring to a boil and add salt, reduce the heat to a simmer and cook until slightly reduced, about 15 minutes. Stir in tortellini, zucchini, and cream. Cook until the pasta is tender, 3-5 minutes. Add spinach and stir, let sit until wilted.
- Serve with Parmesan and red pepper flakes, if desired.
Notes
- I have trouble finding a small can of crushed tomatoes, so I’ve been buying a second can of diced tomatoes and hitting it with an immersion blender.