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Creamy One-Pot Sausage Tortellini Soup

A close-up view of a steaming bowl of sausage tortellini soup, featuring tortellini, ground sausage, spinach, and carrots.
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Make this hearty, creamy sausage tortellini soup on the stovetop. This simple recipe comes together fast, making it perfect for a cozy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or hot)
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 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 (9 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 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 juice), Italian seasoning, basil, and red pepper flakes if you are using them. Bring the mixture to a simmer.
  5. Reduce the heat to medium-low, cover, and let the soup simmer for 10 minutes to allow the vegetables to tenderize slightly.
  6. Increase the heat to medium and add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float.
  7. 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.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy.
  9. Taste the soup and add salt and black pepper as needed. Serve immediately.

Notes

  • For a slow cooker version, brown the sausage and sauté the vegetables first. Transfer everything except the tortellini, cream, spinach, and Parmesan to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream, spinach, and tortellini during the last 30 minutes of cooking. Stir in Parmesan before serving.
  • You can substitute fresh kale for spinach if you prefer a heartier green. Add kale when you add the broth and cook until tender.
  • This recipe makes a great base for a fall soup recipe; consider adding 1 cup of cubed butternut squash with the carrots and celery for seasonal flavor.

Nutrition

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