Best Tortellini and Sausage Soup
A couple of easy hacks help to make this not only the best tasting creamy tortellini soup around, but also the fastest.Â
- Yield: Serves 4
Ingredients
Scale
- 1 tablespoon olive oil, plus more as needed
- 1 pound sweet Italian sausage
- 1.5 cups diced onion
- 5 ounces fresh spinach (just several big handfuls, this amount is approximate; use as much as you like)
- 1 teaspoon Italian seasoning (or ground oregano is fine)
- 4 garlic cloves, minced or grated
- Salt and freshly cracked black pepper, as needed
- 32-ounce box roasted red pepper and tomato soup
- 6-ounce package of Boursin or Alouette cheese spread (any flavor works)
- 10-ounce package of cheese tortellini (I use Rana)
- Chicken or vegetable stock, as needed
Instructions
- Add the oil to a large, deep-sided skillet or pot set over medium-high heat. When the pan is hot, add the sausage, break it up a little and let it get really brown on one side before you turn it; takes a few minutes.
- Add the onion, spinach, and Italian seasoning. Flip the sausage, breaking it up more as you do, and let it finish browning as you cook it along with the onion + spinach.Â
- Add the garlic and cook for another 30 seconds or so. Season to taste with salt and pepper.Â
- Add the soup and the cheese spread, stirring to combine. When everything is bubbling away, add the tortellini, stirring to cover/submerge. At this point, the soup is ready to eat once the tortellini is cooked (according to package directions). You can make a thinner soup by adding some stock or milk, or keep it like this. That part is totally up to you, and just depends on your preference. Just remember the longer it simmers, the softer the tortellini will get (so don’t let them sit too long), and the more the liquid will reduce.Â
- Season to taste and serve right away.