Creamy Tuscan Soup With Tortellini And Sausage

A delicious 'meal-worthy' Creamy Tuscan Soup with tortellini, sausage, sun-dried tomatoes and spinach!

5 from 1 vote

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Course: Soup

Cuisine: Italian, western

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: serves

Calories: 668kcal

Cost: $10

Heat the oil in a large saucepan or pot over high heat.
Remove the sausage meat from their casings and place into the pot.
Cook, while breaking up the sausage meat until browned and cooked through.
Set aside in a bowl and cover with foil to keep warm.
Melt the butter in the pot and add the brown onion, garlic and sun-dried tomatoes.
Saute for 2-3 minutes or until the onion has softened.
Add the chicken stock liquid and the water and bring to the boil.
Turn the heat down to a simmer and cook for 5 minutes.
Add the reserved sausage meat and the tortellini to the pot.
Cook for as long as the pasta packet directs (usually around 5 minutes).
Remove from the heat.
Stir through the baby spinach, cream and parmesan cheese.
Add the dissolved cornflour and stir until slightly thickened.
Season with salt and pepper.
Serve with extra parmesan cheese.

RECIPE NOTES & TIPS

Frying the sausage meat first - this adds extra depth of flavour to the soup.
Topping suggestions - serve this soup sprinkled with grated parmesan cheese, finely chopped sun-dried tomatoes, chopped Italian parsley, or a handful of crunchy croutons.
For a vegetarian version, simply leave out the sausages and use vegetable stock. Check that your Parmesan cheese is suitable for vegetarians too.
Storage - store any leftover soup in an airtight container in the fridge for up to 3 days.
Freezing - I do not recommend freezing this soup as the cream can split and become grainy.