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 Apr 2026- Flavor: Many loved the rich, comforting taste, though some found it too salty or bland and suggested adding herbs or acid like sun-dried tomatoes.
- Ease of prep: Super quick and easy to make in just 15 minutes, perfect for busy weeknights.
- Suggestions: Add extra broth for a true soup consistency; some prefer cutting spinach smaller and skipping lemon or scallions to reduce waste.
- Consistency: Most wanted more liquid as it comes out quite thick with lots of tortelloni and not enough broth.
