One Pot Italian Sausage Tortellini Soup

Heat olive oil in a large Dutch oven or stockpot over medium heat.

Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Spoon off excess grease, leaving about 1 tablespoon in the pot.

Add onion, carrots, and celery. Cook for 5-7 minutes until softened and onion is translucent. Stir in garlic, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.

Sprinkle flour over the mixture and stir continuously for 1-2 minutes to cook off the raw flour taste. Slowly pour in chicken broth while stirring, scraping up browned bits from the bottom.

Stir in fire roasted diced tomatoes and tomato paste until fully combined. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.

Season the broth with salt and black pepper to taste.

Gently stir in the tortellini and cook for 3-5 minutes until they float to the top and are tender. Add baby spinach and stir until wilted, about 1-2 minutes. Keep at a gentle simmer.

Reduce heat to low, stir in heavy cream and Parmesan cheese until smooth and creamy. Warm through for 1-2 minutes without letting it boil.

Remove from heat. Ladle into bowls and garnish with extra Parmesan and fresh herbs. Serve immediately with crusty bread.