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One-Pot Creamy Sausage Tortellini Soup

A close-up of a white bowl filled with creamy sausage tortellini soup, featuring tortellini, crumbled sausage, and wilted spinach.
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Make this hearty, flavorful, and comforting Creamy Sausage Tortellini Soup in one pot. It features Italian sausage, cheese tortellini, and spinach in a rich broth, perfect for a quick 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
  • 4 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 (16 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more 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 excess grease.
  2. Add the chopped onion to the pot 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 package directions, usually 5 to 7 minutes, until the tortellini is tender.
  5. Stir in the fresh spinach until it wilts into the soup.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the soup is heated through and creamy. Do not let the soup boil after adding the cream.
  7. Serve your hearty tortellini soup hot, topped with extra Parmesan cheese.

Notes

  • For a slow cooker variation, brown the sausage and sauté the onion and garlic on the stovetop first. Transfer everything to the slow cooker, add broth and seasonings, and cook on low for 4-6 hours. Add tortellini and spinach during the last 30 minutes of cooking, then stir in the cream and Parmesan before serving.
  • If you prefer kale over spinach, substitute kale and add it when you add the tortellini so it has time to soften.
  • This recipe makes a rich and velvety soup; for a lighter version, substitute half-and-half for the heavy cream.

Nutrition

Find it online: https://mdlatdmm.com/creamy-sausage-tortellini-soup/