Description
A rich and comforting soup featuring Italian sausage, cheese tortellini, and fresh vegetables in a creamy, savory broth.
Ingredients
Scale
For the Crust:
- 1 lb Italian sausage, casings removed
- 1 medium yellow onion, diced
- 1 fennel bulb, cored and thinly sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (9 oz) package fresh cheese tortellini
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 cup heavy cream
- 4 cups fresh spinach
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Drain excess grease if necessary.
- Add the diced onion, sliced fennel, and garlic to the pot. Sauté for 5-7 minutes, until the vegetables have softened.
- Pour in the chicken broth and diced tomatoes with their juices. Stir in the dried oregano and bring the soup to a boil.
- Reduce heat to a simmer and add the tortellini. Cook according to package directions, usually about 7-9 minutes, until tender.
- Stir in the heavy cream and fresh spinach. Cook for an additional 2-3 minutes until the spinach is wilted. Season with salt and pepper to taste. Serve immediately.
Notes
You can customize the seasonings to taste.