CREAMY TORTELLINI SOUP

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 medium Yellow Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 1 pound Ground Italian Sausage (casings removed, can use sweet or mild)
• 1 teaspoon Italian Seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 ounces Cream Cheese (softened, cut into cubes)
• 1 can (14.5 ounces) Diced Tomatoes (undrained)
• 4 cups Chicken Broth (low‑sodium)
• 12 ounces Cheese Tortellini (fresh or frozen)
• 2 cups Fresh Spinach (loosely packed, roughly chopped)
• 0.25 teaspoon Red Pepper Flakes (optional, for heat)
• 0.25 cup Parmesan Cheese (freshly grated, for garnish)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and roughly chop the spinach. Cube the cream cheese and set all measured ingredients within easy reach.

   Time: PT5M

2. Sauté Aromatics

   Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes, then add the minced garlic and cook another 30 seconds.

   Time: PT5M

   Temperature: medium heat

3. Brown the Sausage

   Add the ground Italian sausage to the pot, breaking it up with the spoon. Sprinkle with Italian seasoning, salt, and black pepper. Cook until the meat is fully browned and no longer pink, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium‑high heat

4. Incorporate Cream Cheese and Liquids

   Reduce heat to medium. Stir in the cubed cream cheese until it melts into the broth, then add the canned diced tomatoes (with juice) and chicken broth. Mix well to combine.

   Time: PT3M

   Temperature: medium heat

5. Simmer the Base

   Increase heat to bring the soup to a gentle boil, then cover the pot and reduce to a low simmer for 20 minutes, allowing flavors to meld.

   Time: PT20M

   Temperature: low simmer

6. Add Tortellini and Spinach

   Uncover the pot and stir in the cheese tortellini, chopped spinach, and red pepper flakes (if using). Return to a gentle boil.

   Time: PT2M

   Temperature: medium heat

7. Finish Cooking

   Cook the soup for another 20 minutes, or until the tortellini are tender and the spinach is fully wilted. The soup should be creamy and slightly thick.

   Time: PT20M

   Temperature: medium heat

8. Serve and Garnish

   Ladle the soup into bowls, sprinkle each serving with freshly grated Parmesan cheese, and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g