Creamy Tuscan Soup with Tortellini and Italian Sausage

Brown the Italian sausage. Heat the olive oil in a large Dutch oven (or heavy-bottomed soup pot) over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon as it cooks. Continue to crumble the meat. Once the meat is fully browned, drain off any excess grease and transfer it to a plate.

Add the aromatics. To the empty pot, add the diced onion and sauté for about 4-5 minutes until softened (add butter if not enough fat remains in the pot). Stir in garlic and cook for another minute, or until fragrant.

Add the seasonings. Mix in the Italian seasoning, basil, paprika, crushed red pepper flakes, salt, pepper, and chopped sundried tomatoes. Let everything cook together for another minute to wake up the spices.

Making the soup base. Pour in the chicken broth and return the sausage to the pot. Bring the pot to a gentle boil, then reduce the heat and let it simmer for about 10 minutes so the flavors can come together.

Make it creamy. Reduce the heat to low and slowly stir in the heavy cream. Add the grated Parmesan a handful at a time, stirring continuously until it’s completely melted into the broth. The soup should be smooth, creamy, velvety.

Add the tortellini. Add the refrigerated tortellini and cook according to the package directions, usually about 4 to 6 minutes, until they’re tender and floating to the top.

Finish with spinach. Stir in the butter and fresh spinach. The spinach will wilt in just a minute or two. Give everything one final stir, taste, and add salt until everything tastes “bright” and flavorful, stirring well in between additions.

Serve and enjoy. Ladle the soup into bowls and top with Parmesan cheese, chopped fresh basil, and plenty of cracked black pepper. Serve it warm with crusty garlic bread, or a simple green salad for the ultimate cozy dinner.