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One-Pot Creamy Italian Sausage Tortellini Soup

A spoonful of creamy tortellini soup lifted from a bowl, showing tortellini and sausage pieces garnished with parsley.
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Make this rich, hearty, and creamy tortellini soup on the stovetop in one pot. This easy recipe combines Italian sausage, cheese tortellini, and Parmesan for a satisfying family 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 Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese
  • Fresh parsley, chopped for garnish

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 Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce the heat to medium-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 slightly to return the soup to a gentle simmer. Do not allow it to boil after adding the cream.
  7. Add the refrigerated tortellini to the pot. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are tender.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy.
  9. Ladle the soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For a thicker soup, you can use a blend of half-and-half instead of heavy cream, or stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
  • If you do not have Italian sausage, you can substitute ground pork or ground turkey, adding 1/2 teaspoon of fennel seeds for a similar flavor profile.
  • This soup tastes best when served immediately, as the tortellini can absorb liquid if stored for too long.

Nutrition

Find it online: https://cookincorner.com/best-tortellini-soup-recipe-easy-one-pot/