Creamy Sausage Tortellini Soup

Warm, creamy tortellini soup featuring CWG Garlic Herb and No Salt Italian Blends, plus savory ground sausage. A hearty, family-friendly dinner ready in 30 minutes!

Ingredients

• 8 oz pre-made tortellini
• Olive oil (to coat pan)
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/3 lb ground sausage
• 1/4 cup all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp CWG Garlic Herb Blend
• 1½ Tbsp CWG No Salt Italian Blend
• 3½ cups low-sodium chicken stock
• 8 oz tomato sauce
• 1 (14.5 oz) can fire-roasted tomatoes
• ½ cup heavy cream
• 1 to 1½ cups shaved Parmesan Reggiano cheese
• ½ cup baby spinach leaves
• 1 tsp crushed red pepper flakes (or more to taste)
• Fresh basil, for garnish

Instructions

1. Sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds. Add ground sausage and cook until browned, breaking it up as it cooks.
2. Build the base: Sprinkle in flour and cook, stirring, for 1 minute. Add sugar, CWG Garlic Herb Blend, and CWG No Salt Italian Blend.
3. Add liquids: Pour in chicken stock, tomato sauce, and fire-roasted tomatoes. Bring to a simmer.
4. Cook tortellini: Add tortellini and red pepper flakes. Simmer for about 9 minutes, until pasta is tender.
5. Finish the soup: Stir in spinach until wilted. Remove from heat. Drizzle in heavy cream and stir in Parmesan until melted.
6. Garnish and serve: Top with fresh basil and extra Parmesan. Serve immediately.

Tips

• Make it vegetarian by using vegetable broth and omitting the sausage.
• Add cooked chicken or turkey for extra protein.
• Adjust red pepper flakes to your preferred spice level.