Creamy Chicken Sausage and Tortelloni Soup with Spinach and Garlic Bread

This hearty soup combines pan-seared chicken sausage, jumbo cheese-filled tortelloni and fresh spinach in a rich, creamy broth. It’s a comforting one-pot meal that comes together in about 20 minutes, making it ideal for busy weeknights.

Serve each bowl with a squeeze of lemon, a sprinkle of Parmesan and scallions and a side of toasty garlic herb bread for dipping. It’s a complete dinner that feels indulgent but is surprisingly simple to make.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

18 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian Herb PasteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Heat a drizzle of oil in a large pot over medium heat. Add the chicken sausage and cook, breaking it up into pieces, until mostly cooked through, about 3-4 minutes.
2. In a small bowl, whisk together the cornstarch and 1 tablespoon of water (2 tablespoons for 4 servings) until smooth. Stir the chicken stock concentrate, cornstarch mixture, half the Italian herb paste (all for 4 servings) and 2 cups of water (4 cups for 4 servings) into the pot with the sausage. Cover and bring to a boil. Uncover, then stir in the cream sauce base, tortelloni and spinach. Cook, stirring occasionally, until the soup has slightly thickened, the tortelloni are tender and the sausage is fully cooked, about 3-4 minutes. Season with salt to taste.
3. While the soup cooks, trim the scallions and chop the green parts (reserve the whites for another use). Quarter the lemon.
4. Halve the baguette lengthwise and toast until golden brown. Spread the cut sides with the garlic herb butter. Cut each half diagonally into pieces. Divide the soup among bowls, top with Parmesan, scallion greens and a squeeze of lemon juice. Serve with the garlic bread on the side.

Recipe Tips

FAQ

Can I use regular tortellini instead of tortelloni?

Yes, you can substitute regular tortellini. Cooking time may be slightly shorter, so check for tenderness a minute or two earlier.

How do I store leftovers?

Store the soup and garlic bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop, adding a splash of water or broth if it thickens too much.

Can I make this soup dairy-free?

You can try using a dairy-free cream sauce base and omit the Parmesan or use a dairy-free alternative. The garlic herb butter can be replaced with olive oil mixed with garlic and herbs.