Recipe: Creamy tortellini sausage soup

This creamy tortellini soup made with Italian sausage and spinach is quick, fast and delicious. It’s a hearty soup that makes a quick-and-easy fall meal. Serve it with a fresh, warm baguette. It’s sure to be added to your favourite soup recipes.

2 tbsp (30 mL) olive oil

1 lb (454 g) Italian sausage meat, casing removed

3 garlic cloves, minced

1 onion, diced

Salt and pepper

1 8 oz can tomato polpa (finely chopped tomato)

1 24 oz (680 g) cheese tortellini

1 9 oz (256 g) bag fresh spinach

1/4 cup (60 mL) heavy cream

Fresh basil leaves

Heat olive oil in a large stockpot or dutch oven over medium heat. Add Italian sausage and cook until browned about 4-6 minutes, making sure to crumble the sausage as it cooks, drain excess fat.

Stir in garlic and onion, cook stirring frequently until onions have become translucent, about 2 minutes. Season with salt and pepper. Add tomato polpa and add 4 cups water, bring to a boil, reduce heat and simmer, stirring occasionally until reduced, about 10-15 minutes. Stir in tortellini, cover and cook until tender, about 5-7 minutes.

Add fresh spinach, stir until wilted. Stir in heavy cream and basil leaves until heated through, about one minute. Season with salt and pepper to taste.

Serves 4-6

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina of Burnaby who shares her recipe creations online @mariascucina on Instagram.