Print

Creamy One-Pot Italian Sausage Tortellini Soup (30 Minutes)

Close-up of creamy sausage tortellini soup featuring tortellini, crumbled sausage, spinach, and grated Parmesan cheese.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, comforting, and hearty Italian sausage tortellini soup on the stovetop. This easy recipe uses simple ingredients and comes together in one pot in about 30 minutes, making it perfect for a quick weeknight dinner.

Ingredients

Scale
  • 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 dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

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.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, basil, and red pepper flakes, if using. Bring the mixture to a simmer.
  5. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
  6. Reduce the heat to low. Stir in the heavy cream and fresh spinach. Cook just until the spinach wilts, about 2 minutes. Do not let the soup boil after adding the cream.
  7. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and smooth.
  8. Taste the soup and season with salt and black pepper as needed.
  9. Serve the hearty soup hot, topped with extra Parmesan cheese.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic separately. Transfer everything to the slow cooker, add broth and seasonings, and cook on low for 4 hours. Add the tortellini and cream during the last 30 minutes of cooking.
  • 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://cookincorner.com/sausage-tortellini-soup-recipe-creamy-quick/