Ingredients
Method
Step-by-Step Instructions
- Brown the Sausage: Heat a large Dutch oven or heavy soup pot over medium-high heat. Add the ground Italian sausage and break it up with a wooden spoon as it cooks for 5 to 7 minutes until browned and cooked through. Drain excess grease, leaving about 1 tablespoon in the pot for rich flavor.
- Sauté Aromatics: Reduce heat to medium. Add the diced yellow onion and cook for 3 to 4 minutes until translucent. Stir in the minced garlic, tomato paste, Italian seasoning, and red pepper flakes, cooking for 1 to 2 minutes until fragrant and caramelized.
- Simmer the Rich Broth: Pour in the chicken broth and crushed fire-roasted tomatoes. Stir well, scraping up any browned bits from the bottom of the pot. Bring the soup to a gentle boil, then lower heat and simmer uncovered for 10 minutes to allow the rich flavors to meld.
- Cook the Tortellini: Add the refrigerated three-cheese tortellini to the simmering broth. Cook for 3 to 5 minutes (according to package directions) just until the tortellini are tender and float to the surface. (Do not overcook to keep them al dente!).
- Add Cream & Spinach: Reduce heat to low. Stir in the heavy cream and fresh baby spinach. Simmer gently for 1 to 2 minutes until the spinach is beautifully wilted and the soup turns luscious and creamy.
- Stir in Parmesan & Serve: Remove from heat and stir in 1/2 cup freshly grated Parmesan cheese until melted and incorporated. Ladle hot soup into wide bowls, garnish with extra parmesan and fresh basil, and serve immediately with warm crusty garlic bread!