This creamy tortellini soup cooks in one pot for a fuss-free recipe. Italian sausage and Boursin cheese amp up the flavor.
Ingredients
- bulk Italian sausage: 1 pound
- ½ (14.5 ounce) cans diced tomatoes: 14 piece (drained)
- ounces refrigerated cheese tortellini: 9 piece
- vegetable broth: 1 cup
- evaporated milk: 0.75 cup
- heavy cream: 0.25 cup
- garlic and herb cheese spread (such as Boursin®): 1 pack (5.2 ounce pack, softened)
- baby spinach: 4 cups
- italian seasoning: (to taste)
- freshly grated Parmesan cheese: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
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Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
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Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.
