Print

Easy One-Pot Creamy Sausage Tortellini Soup (Ready in 30 Minutes)

Close-up of a white bowl filled with creamy tortellini soup, diced tomatoes, and fresh parsley garnish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe shows you how to make a hearty, comforting Creamy Sausage Tortellini Soup in one pot in under 30 minutes. We use simple ingredients to create a rich, satisfying meal perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup heavy cream
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese (for serving)

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 any excess grease.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth, diced tomatoes (with their juice), and tomato sauce. Bring the mixture to a simmer.
  5. Once simmering, add the refrigerated tortellini. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini float and are cooked through.
  6. Reduce the heat to low. Stir in the heavy cream until the broth is fully combined and creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 to 2 minutes.
  8. Serve immediately. Offer grated Parmesan cheese at the table for topping your bowl of this easy weeknight soup.

Notes

  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months. Reheat gently on the stovetop.
  • If you prefer Chicken Tortellini Soup, substitute the Italian sausage with 1 pound of cooked, shredded chicken breast during the last 5 minutes of cooking.
  • For a Tuscan Style Soup feel, add 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped) along with the diced tomatoes.

Nutrition

Find it online: https://tastethisplate.com/easy-one-pot-creamy-tortellini-soup/