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Creamy Tortellini Soup


  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 3 cloves garlic, minced
  • 1 medium sweet onion, diced
  • 2 teaspoons Italian seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 (8-ounce) can tomato sauce
  • 1 (9-ounce) package refrigerated three cheese tortellini
  • 1 cup spinach 
  • 1/3 cup heavy cream
  • 3 tablespoons chopped fresh basil


Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Step 2
Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Step 3
Whisk in flour until lightly browned, about 1 minute.
Step 4
Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
Step 5
Stir in tortellini; cover and cook until tender, about 5-7 minutes.
Step 6
Stir in spinach until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.

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