CREAMY SAUSAGE, TORTELINNI, & SPINACH SOUP
This hearty, creamy, pasta soup is satisfying, comforting, and quick enough for a weeknight dinner.
Servings: 8
Ingredients
- 1 bag Family Size Rana 5-Cheese Tortellini Rana works the best but you can substitute another tortellini (follow package directions)
- 1 pound Italian Sausage (mild, sweet, or hot) your preference
- 1 block Cream Cheese I prefer full fat for melting
- 32 ounces chicken or vegetable broth
- 2 14 oz Cans Italian style diced tomatoes or whatever you have on hand
- 9 ounces Fresh Spinach (one bag) chop it or put in whole
- 1+ tbsp Dried Italian seasoning or more to taste
- 1/4 cup Sour cream or Greek yogurt optional - to finish for extra creaminess
- Shredded Parmesan Cheese for garnish
Instructions
- In a soup pot, brown ground Italian Sausage
- Add canned Italian style tomatoes. (Crush with spatula if a slightly less chunky texture is desired.)
- Add broth and heat until bubbly.**
- Once bubbly, add cubed cream cheese and heat until melted, stirring often.
- ** The cream cheese can also be added just after the tomatoes and melted before adding the broth. Or add it altogether and melt that way... There's no messing this up!
- When the creamy liquid is boiling, stir in Italian seasoning and spinach and tortellini.
- Cook the tortellini according to package directions. For the Rana, that's 4 minutes. So not overcook or they will be soggy.
- When finished, turn off heat and add salt & pepper to taste.
- I like to add a big spoonful of sour cream or plain Greek yogurt for a little extra creaminess.
- Garnish with shredded parmesan cheese. ENJOY!
Reheating
- This reheats beautifully either in the microwave or in a small saucepan on the stovetop.