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Italian Sausage and Tortellini Soup

Print Recipe
Course Soup
Cuisine Italian

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.