Make this hearty, comforting sausage tortellini soup on the stovetop in under 35 minutes. This easy recipe uses Italian sausage and cheese tortellini for a satisfying weeknight dinner.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth, diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Reduce the heat to low, stir in the heavy cream, and let it warm through for 2 minutes.
Add the refrigerated tortellini to the soup. Cook according to package directions, usually about 5 to 7 minutes, until the pasta is tender.
Stir in the fresh spinach until it wilts into the soup, about 1 minute.
Serve the hearty tortellini soup immediately, topped with grated Parmesan cheese.