Ingredients
Scale
- 2 tablespoons olive oil
- ½ pound Italian sausage (optional)
- 2 tablespoons tomato paste
- 1½ cups marinara sauce
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- Pinch of red pepper flakes
- 1 package (9 ounces) cheese tortellini
- 2 cups baby spinach
- ¼ cup heavy cream (optional)
- ¼ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add Italian sausage, if using, and cook until browned, breaking it up as it cooks.
- Stir in tomato paste and let it cook for 1–2 minutes until it deepens in color.
- Pour in marinara sauce and broth, then season with Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Bring the soup to a gentle simmer, then add the tortellini. Cook for 5–6 minutes, or until the tortellini float to the top.
- Stir in baby spinach until wilted. Add heavy cream if desired and stir to combine.
- Taste and adjust seasoning as needed.
- Ladle into bowls and top with parmesan and mozzarella cheese. Serve immediately.