Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium red bell pepper, diced
- ½ medium onion, diced
- 1 lb ground hot sausage
- 1 tsp garlic, minced
- 32 oz low sodium chicken broth
- 15 oz jarred Alfredo sauce
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- 9 oz refrigerated cheese-filled tortellini
- 5 oz baby spinach leaves
Topping
- Parmesan cheese, freshly grated (optional)
Instructions
- Cook the aromatics and sausage: Heat a large Dutch oven or pot over medium-high heat. Add olive oil, then sauté diced red bell pepper, diced onion, and ground hot sausage until the sausage is browned and fully cooked with no pink remaining. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add liquids and seasonings: Pour in the chicken broth and jarred Alfredo sauce. Add Italian seasoning and black pepper, then bring the mixture to a boil.
- Cook the tortellini: Add the cheese-filled tortellini to the boiling soup, reduce heat to a simmer, and cook for 7 to 9 minutes. Stir occasionally until the tortellini is tender and cooked through.
- Wilt the spinach: Stir in the baby spinach leaves and cook for 1 to 2 minutes, until the spinach is wilted but still vibrant.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve hot and enjoy your creamy Tuscan tortellini soup!
Notes
- You can substitute hot sausage with mild if you prefer less spice.
- Use fresh garlic instead of minced garlic powder for better flavor.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat gently on the stovetop to avoid overcooking the tortellini.
- For a vegetarian version, replace sausage with mushrooms and vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
