Creamy Cajun Tortellini Soup
Creamy, spicy Cajun tortellini soup for an easy weeknight dinner, chock full of tortellini, andouille sausage, Cajun seasoning and spinach.
- 1 tablespoon olive oil
- 1 pound andouille sausage links cut horizontally into ½-inch rounds
- 1 medium sweet onion, small dice
- 3 cloves garlic, finely chopped
- 2 teaspoons unsalted Cajun seasoning blend
- Kosher salt and freshly cracked black pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken stock, unsalted preferably homemade
- 1 (8-ounce) can tomato sauce or crushed tomatoes
- 1 (9-ounce) package refrigerated three cheese tortellini
- 1 (5-ounce) package baby spinach
- ⅓ cup heavy cream
- 1-2 tablespoons chopped fresh parsley
- Grated Parmesan cheese for serving
In large Dutch oven, heat olive oil over medium-high heat. Add andouille sausage and cook until lightly browned and caramelized, about 4 minutes. If needed, spoon out any excess fat.
Add onion, garlic and Cajun seasoning and cook and stir a couple minutes until onion is translucent. Whisk in flour and cook for one minute.
Gradually whisk in chicken stock and tomato sauce and bring to a simmer. Stir occasionally and continue simmering for about 10 minutes until slightly thickened.
Stir in tortellini, cover and cook until tender, about 3 minutes.
Add spinach all at once, stir and cook until wilted, about 2 minutes. Stir in the heavy cream and parsley and heat through for another minute or two. Taste for salt and pepper. Serve with a sprinkling of grated Parmesan cheese. Enjoy!
- Use an unsalted Cajun seasoning blend or make your own without added salt!
- You can use crushed tomatoes instead of tomato sauce, but I would avoid diced or whole tomatoes. Looking for a smooth broth, not chunky.
- The tortellini will continue cooking after the 3 minutes stated in the recipe, keep that in mind so you don't overcook them.
- I get three cheese (Ricotta, Mozzarella and Asiago) tortellini at Aldi, in the refrigerator section. You can also use regular cheese tortellini. Be sure to use refrigerated, not frozen, for this recipe.
- If you like to roughly chop the spinach, you can, but it's really not necessary if using baby spinach. You could even swap out the spinach with chopped kale, if so desired.
- This soup freezes beautifully, just store in freezer-safe airtight container.