Creamy Tuscan Tortellini Soup

1. Cook the Sausage
   • Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces as it cooks. Remove any excess grease, if necessary.
2. Sauté the Aromatics
   • Add the diced onion to the pot and sauté until soft and translucent (about 5 minutes). Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base
   • Pour in the chicken broth and diced tomatoes (with their juices). Stir in Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper. Bring to a gentle simmer.
4. Add Cream and Tortellini
   • Stir in the heavy cream and bring the soup back to a simmer.
   • Add the cheese tortellini and cook according to the package instructions (usually 5-7 minutes) until tender.
5. Add Spinach and Cheese
   • Stir in the chopped spinach and let it wilt in the hot soup (about 2 minutes).
   • Add Parmesan cheese and stir until melted and well combined.
6. Taste and Adjust
   • Taste the soup and adjust the seasoning with more salt and pepper, if needed.
7. Serve
   • Ladle the soup into bowls and garnish with additional Parmesan cheese or fresh basil, if desired. Serve warm with crusty bread on the side.

Tips

• Make it vegetarian: Replace sausage with plant-based sausage or mushrooms, and use vegetable broth.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the tortellini.
• Add-ons: Sun-dried tomatoes or roasted red peppers can add even more flavor!

This soup is rich, creamy, and packed with comforting Tuscan flavors. Enjoy! ?✨