Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 package (9 oz) cheese tortellini
- 2 cups fresh spinach
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Feel free to substitute the heavy cream with half-and-half for a lighter version, or swap the fresh spinach for kale if you’re feeling adventurous. The beauty of this recipe is its adaptability, much like my approach to cooking—embracing what you have and making it work.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon.
- Add the diced onion and garlic to the pot, sautéing until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a simmer.
- Stir in the heavy cream, cheese tortellini, and dried basil. Let the soup simmer for 7-10 minutes, until the tortellini is tender.
- Add the fresh spinach and stir until wilted, about 2 minutes. Season with salt and pepper to taste.
- Ladle the soup into bowls and serve with grated Parmesan cheese on top.
Remember, cooking is as much about the journey as it is the destination. If your soup looks a bit different or you decide to add your own twist, that’s perfectly okay. Some of my best meals have come from happy accidents and little experiments in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
