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One-Pot Creamy Italian Sausage Tortellini Soup in 30 Minutes

Close-up of creamy sausage tortellini soup with spinach, garnished with herbs, served hot in a dark skillet.
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Welcome this hearty, comforting One-Pot Creamy Italian Sausage Tortellini Soup into your weeknight rotation. This recipe delivers rich flavor and tender cheese tortellini in under 30 minutes, making it the perfect cozy dinner fix.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (16 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

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. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth, diced tomatoes (with juice), Italian seasoning, oregano, and red pepper flakes if using. Bring the mixture to a simmer.
  4. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini float and are tender.
  5. Stir in the fresh spinach until it wilts into the soup, which takes about 2 minutes.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the soup is creamy and the cheese is melted. Do not let the soup boil after adding the cream.
  7. Taste the soup and season with salt and black pepper as needed. Serve this easy soup immediately.

Notes

  • For a slow cooker option, brown the sausage and sauté the onions/garlic first, then transfer everything except the cream and tortellini to the slow cooker. Cook on low for 4 hours or high for 2 hours. Add the tortellini and cook for the last 30 minutes, then stir in the cream and spinach before serving.
  • If you prefer a tangier flavor, substitute half the heavy cream with half-and-half.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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