Print

Creamy One-Pot Italian Sausage Tortellini Soup (Ready in 35 Minutes)

A close-up of a rich, creamy bowl of Italian sausage tortellini soup with spinach and dollops of cream.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting Italian Sausage Tortellini Soup for a satisfying weeknight dinner. This simple, one-pot recipe uses flavorful Italian sausage, cheese tortellini, and fresh spinach, and it comes together fast.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 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 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat. Break the sausage into small pieces as it cooks. Drain off any excess grease.
  2. Add the chopped onion to the pot with the sausage and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth and diced tomatoes (with their juice). Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Add the refrigerated tortellini to the simmering broth. Cook according to the package directions, usually about 5 to 7 minutes, until the tortellini are tender.
  5. Stir in the fresh spinach until it wilts into the soup, which takes about 1 to 2 minutes.
  6. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy. Do not boil the soup after adding the cream.
  7. Serve your hearty sausage tortellini soup hot, topped with extra Parmesan cheese.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic first. Transfer to the slow cooker with the broth, tomatoes, and seasonings. Cook on low for 4 hours or high for 2 hours. Add the tortellini and spinach during the last 20 minutes of cooking. Stir in the cream and Parmesan off the heat before serving.
  • You can substitute kale for spinach if you prefer a heartier green in your Italian sausage soup.
  • This recipe is a great base for a Tuscan Sausage Soup; add a splash of white wine when you add the broth for extra depth.

Nutrition

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