Creamy Chicken Sausage & Tortelloni Soup
with Spinach & Garlic Bread
- Milk
- Eggs
- Wheat
- Soy
Ever find yourself wondering, “Why have an average-sized bite of cheesy stuffed pasta, when you could have that same bite… but slightly bigger?” You’re asking the right questions, friend. That’s why our chefs created this dinner featuring tortelloni (the jumbo brother of tortellini), mixed with pan-seared chicken sausage and fresh spinach in a creamy, savory bowl of broth. Finish your bowls with Parmesan and scallions, and serve with a side of toasty garlic bread for a filling dinner idea that takes just 15 minutes to make. Thanks to tortelloni, you can go big and stay home!
Ingredients
4 ounce
Cream Sauce Base
(Contains: Milk)
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
9 ounce
Italian Chicken Sausage Mix
5 ounce
Spinach
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 tablespoon
Italian Herb Paste
1 unit
Lemon
2 unit
Scallions
1 unit
Chicken Stock Concentrate
1 tablespoon
Cornstarch
Not included in your delivery
Salt
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Heat a drizzle of oil in a large pot over medium heat. Add sausage* and cook, breaking up meat into pieces, until mostly cooked through, 3-4 minutes.
• In a small bowl, combine cornstarch with 1 TBSP water (2 TBSP for 4 servings); mix until smooth and no lumps remain. TIP: Mix with your finger to ensure there are no lumps! • Stir stock concentrate, cornstarch mixture, half the Italian herb paste (all for 4), and 2 cups water (4 cups for 4) into pot with sausage. • Cover pot and bring to a boil. Stir in cream sauce base, tortelloni, and spinach. Cook, uncovered, stirring occasionally, until slightly thickened, tortelloni are tender, and sausage is cooked through, 3-4 minutes. • Taste and season with salt if desired.
• While soup cooks, trim scallions; chop greens (save whites for another use). Quarter lemon.
• Halve baguette lengthwise; toast until golden brown. Spread cut sides of baguette with half the garlic herb butter (all for 4 servings). Halve garlic bread on a diagonal. • Divide soup between bowls. Top with Parmesan, scallion greens, and a squeeze of lemon juice. Serve with garlic bread on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most customers loved the rich, savory flavor, though some found it too salty — the sausage itself contributes a lot of sodium, so taste before adding extra salt 🍲.
- Ease of prep: This comes together in about 15 minutes and is one of the quickest, most hands-off soups in the rotation.
- Suggestions: Add a squeeze of lemon at the end to brighten the flavor; a few customers also found that reducing the water slightly helped achieve a thicker, more satisfying consistency.
- Leftovers: The soup reheats well and works great for next-day lunches — one customer specifically preps it the night before for the week.
