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One-Pot Creamy Italian Sausage Tortellini Soup

Close-up of a rich, creamy bowl of italian sausage tortellini soup featuring tortellini pasta, ground sausage, and wilted spinach.
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Make this hearty Italian Sausage Tortellini Soup in one pot in under 40 minutes. It is a creamy, comforting meal perfect for a busy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. 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 excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and diced tomatoes (with their juice). Add the oregano, basil, and red pepper flakes, if using. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to combine.
  6. Stir in the heavy cream and increase the heat to medium-low.
  7. Add the refrigerated tortellini to the soup. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini float and are cooked through.
  8. Stir in the fresh spinach until it wilts into the soup.
  9. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy.
  10. Taste the soup and add salt and black pepper as needed before serving.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic on the stovetop first. Transfer everything except the cream, tortellini, spinach, and Parmesan to the slow cooker. Cook on low for 4 hours or high for 2 hours. Stir in the cream, tortellini, and spinach during the last 20 minutes of cooking. Stir in Parmesan just before serving.
  • You can substitute kale for spinach if you prefer a heartier green.
  • Use mild or hot Italian sausage based on your preference for spice.

Nutrition

Find it online: https://cookingbyjade.com/italian-sausage-tortellini-soup-recipe/