Description
Hearty and comforting, this creamy tomato soup with chicken sausage and tortellini is perfect for a chilly evening. A crowd-pleasing recipe thats easy to make.
Ingredients
Units
Scale
- Olive oil
- 1 small yellow onion (chopped)
- 3 cloves garlic (minced)
- 6 chicken sausage links (I used a garlic and mozzarella variety, sliced)
- 4 cups (946 ml) chicken broth
- 1 (28 ounce) can (794 g can) diced tomatoes (undrained)
- 1 (14 ounce) can (397 g can) tomato sauce
- 1 large zucchini (sliced)
- 19 ounces (540 g) frozen tortellini
- 4 cups (473 g) baby spinach
- 1/2 cup (118 ml) heavy cream
- 1/2 cup (59 g) Parmesan cheese
- 1/4 cup (15 g) fresh basil (roughly chopped)
- 2 Tablespoons fresh parsley (roughly chopped)
- Salt and Pepper to taste
- Additional basil and Parmesan cheese for topping
Instructions
- Coat the bottom of a large Dutch oven with olive oil and heat over medium heat.
- Add the onion and saute until softened, about 4 minutes.
- Add the garlic and saute until fragrant.
- Add the sliced chicken sausage and cook, stirring occasionally, until heated through.
- Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil.
- Add the zucchini and cook for 2 minutes, then add the frozen tortellini and cook for another 5 minutes, or until the tortellini is tender and heated through.
- Remove the mixture from heat, and stir in the spinach until wilted.
- Stir in the cream, Parmesan cheese, basil, and parsley.
- Season to taste with salt and pepper if needed.
- Serve warm with additional fresh basil and Parmesan cheese for topping, if desired.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you don’t have heavy cream, you can substitute with whole milk or half-and-half, but the soup will be slightly less creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 700
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 80