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One-Pot Creamy Italian Sausage Tortellini Soup (Ready in 35 Minutes)

A close-up of a 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 combines savory Italian sausage, cheese tortellini, and fresh spinach in a rich broth, providing a quick weeknight dinner solution.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 3 cups fresh spinach
  • 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.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually 5 to 7 minutes, until the tortellini are tender.
  6. Reduce the heat to low. Stir in the heavy cream until fully incorporated and the soup is creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts completely, about 1 to 2 minutes.
  8. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and smooth.
  9. Serve immediately, topping each bowl with extra grated Parmesan cheese.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion/garlic on the stovetop first. Transfer to the slow cooker, add broth and seasonings, and cook on low for 4 hours or high for 2 hours. Add the tortellini and cook for the last 20 minutes. Stir in the cream and spinach just before serving.
  • You can substitute kale for spinach if you prefer a heartier green. Add kale earlier with the broth so it has time to soften.
  • This recipe makes a great base for a cheesy tortellini soup; adding an extra 1/4 cup of Parmesan or a splash of half-and-half increases the richness.

Nutrition

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