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Creamy Sausage Tortellini Soup with Spinach & Fennel

This one-pot creamy sausage tortellini soup is packed with spinach and fennel, making it a delightful, quick meal perfect for busy nights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 490
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb Italian sausage mild or spicy, depending on your preference
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bulb fennel, chopped
  • 6 cups chicken broth or vegetable broth for a lighter option
  • 12 oz cheese tortellini fresh or frozen
  • 2 cups fresh spinach for added greens
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Method
 

Cooking Steps
  1. In a large pot over medium heat, crumble and cook the sausage until brown and fragrant, about 5-7 minutes.
  2. Add diced onion, garlic, and chopped fennel. Cook until onion is translucent, about 3-4 minutes.
  3. Pour in the chicken broth and bring to a gentle simmer.
  4. Add tortellini to the pot and cook according to package instructions, about 3-5 minutes.
  5. Reduce heat to low and stir in heavy cream. Allow to bubble gently.
  6. Toss in fresh spinach, salt, and pepper, stirring until spinach is wilted, about a minute.
  7. Serve hot, garnished with fresh parsley.

Notes

For a lump-free sauce, stir the cream well after adding it and let it cook for an additional minute. You can substitute with half-and-half for a lighter option. This soup can be stored in the fridge for up to 3 days or frozen in airtight containers.