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

A close-up of a bowl of creamy italian sausage tortellini soup with spinach and grated cheese.
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Make this hearty, comforting Italian Sausage Tortellini Soup in one pot on the stovetop. It uses simple ingredients to create a rich, velvety broth perfect for a quick weeknight dinner.

Ingredients

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

Instructions

  1. Place a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it is browned completely. Drain off excess grease.
  2. Add the chopped onion to the pot with the sausage. Cook until the onion softens, about 5 minutes.
  3. Stir in the minced garlic, Italian seasoning, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and the can of diced tomatoes (with their juice). Bring the mixture to a simmer.
  5. Reduce the heat to medium-low, cover the pot, and let it simmer for 10 minutes so the flavors combine.
  6. Stir in the heavy cream and increase the heat slightly to return the soup to a gentle simmer.
  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 cooked through.
  8. Stir in the fresh spinach until it wilts completely into the broth.
  9. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until the soup becomes creamy.
  10. Taste the soup and add salt and black pepper as needed. Serve hot with extra Parmesan cheese on top.

Notes

  • For a heartier soup, you can substitute kale for spinach; add the kale a few minutes before the tortellini so it has time to soften.
  • If you prefer a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering broth before adding the tortellini.
  • This recipe is a great base for a Slow Cooker Soup; brown the sausage and sauté the aromatics on the stovetop first, then transfer everything (except the cream, tortellini, and spinach) to the slow cooker and cook on low for 4 hours. Stir in the cream, tortellini, and spinach during the last 30 minutes of cooking.

Nutrition

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