Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 fully cooked chicken sausages, sliced (or use ground chicken sausage)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1 package (9 oz) refrigerated or frozen cheese tortellini
- 2 cups fresh baby spinach
- 1/2 cup heavy cream or half-and-half
Optional Garnish:
- Grated Parmesan cheese
- Fresh basil or parsley, chopped
Preparation Tips:
- If using frozen tortellini, no need to thaw—just add a few extra minutes to the cooking time.
- Use pre-sliced chicken sausage to save time.
- Rinse spinach and pat dry to prevent excess moisture.
Instructions
1. Sauté the aromatics
- Heat 1 tablespoon olive oil in a large soup pot over medium heat.
- Add chopped onions and cook for 3 to 4 minutes until soft and translucent.
- Stir in minced garlic and cook for 30 seconds, just until fragrant.
2. Add the chicken sausage
- Add the sliced chicken sausage to the pot.
- Stir and cook for 5 to 6 minutes, letting the sausage brown slightly to develop flavor.
3. Build the soup base
- Pour in the can of diced tomatoes (with juices).
- Add the chicken broth, basil, oregano, and crushed red pepper flakes.
- Stir everything together and bring to a gentle boil.
- Season with salt and black pepper to taste.
4. Simmer and blend flavors
- Lower the heat to medium-low.
- Simmer the soup for 10 to 12 minutes uncovered, allowing the flavors to meld.
5. Add the tortellini
- Carefully stir in the cheese tortellini.
- Cook according to package directions (usually about 5 to 7 minutes for refrigerated tortellini, slightly longer for frozen).
- Stir occasionally to prevent sticking.
6. Add spinach and cream
- Once the tortellini is cooked and tender, stir in the spinach.
- Let it wilt in the hot soup—this takes about 1 minute.
- Pour in the heavy cream or half-and-half and stir gently to combine.
7. Taste and adjust
- Taste the soup and adjust seasoning if needed.
- If it’s too thick, add a bit more broth.
- If you like it spicier, add extra crushed red pepper.
8. Serve hot
- Ladle the soup into bowls.
- Top with grated Parmesan and a sprinkle of chopped herbs for freshness.
Notes
1. Prepping efficiently
- Chop all vegetables and measure ingredients before turning on the heat.
- This helps you avoid rushing or missing steps mid-cook.
2. Don’t overcook the tortellini
- It should be just tender—not mushy. Overcooking can cause the pasta to break apart.
3. Make it creamy, not heavy
- Use half-and-half instead of heavy cream for a lighter version.
- Or use a mix of milk and a tablespoon of flour whisked together if you want a creamy base without cream.
4. Spice it your way
- Crushed red pepper adds gentle heat but can be skipped for kids or sensitive palates.
- Add a splash of lemon juice at the end for brightness.
5. Choose the right sausage
- Use fully cooked chicken sausage to save time.
- Mild or herbed varieties work well, but spicy chicken sausage can add an extra kick.
6. Storage and make-ahead
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave—add extra broth if it thickens.
- Freeze before adding tortellini if prepping in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes