Creamy Sausage Tortellini Soup

Heat oil in a Dutch oven over medium heat, then add the sliced andouille sausage and sear until nicely colored; remove and set aside.

Add the crumbed hot Italian sausage, let it develop a crust, break it up and cook through; remove and set aside with the other sausage.

Add the diced onion to the pot, season with salt and black pepper, and sauté for a few minutes while scraping up the fond.

Add the sun‑dried tomatoes and sauté until fragrant, then stir in the tomato paste and cook until the paste deepens in color.

Stir in the basil, oregano, red pepper flakes, and Italian herb bouillon; toast for about 30 seconds.

Add the flour and cook for roughly two minutes, then gradually whisk in the low‑sodium chicken broth until smooth.

Return both sausages to the pot and simmer for 10 minutes.

Lower the heat and stir in the heavy cream and grated parmesan cheese until the cheese melts and the broth is creamy.

Add the tortellini and cook according to the package instructions, typically 4–6 minutes, until al dente.

Fold in the fresh spinach and cook until just wilted, about 1 minute.

Taste and adjust seasoning with additional salt if needed, then finish with a few extra sausage cubes and additional parmesan cheese if desired.