This Tortellini Soup has a creamy tomato broth with enticing bites of cheese tortellini, amplified by spicy Italian sausage and a blend of fresh vegetables and spices. A quick and easy meal, made entirely in one pot. Perfect for those busy weeknights.
Heat the olive oil in a large Dutch oven over medium heat. Add the Italian sausage (casings removed) and cook until browned, breaking it up with a wooden spoon into small pieces, about 3 to 5 minutes.
Add the onion, carrot, celery to the skillet and cook for 5 minutes or until vegetables are soft, stirring occasionally.
Add the garlic, Italian seasoning, salt and pepper to the pot and stir. Cook for 30 seconds until the garlic is fragrant, stirring to prevent it from burning.
Sprinkle the flour over everything and stir. Cook for 1 minute, stirring occasionally. Gradually add in the chicken broth, then add the fire roasted tomatoes and tomato passata. Continue cooking until the soup comes a boil then reduce the heat to low and cook for 15 minutes.
Stir in the cheese tortellini and half and half. Cook for 10 more minutes or until the tortellini is al dente. Stir in the spinach and cook for a couple more minutes.
Garnish with parmesan cheese, basil and serve.
Store your leftover tortellini soup in an airtight container in the fridge. This will allow your leftovers to keep for 3-5 days.
To reheat your leftover soup, pop it in the microwave or back on the stove top until heated through.