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Creamy One-Pot Italian Sausage and Tortellini Soup

Close-up of a rich, creamy bowl of italian sausage tortellini soup topped with parmesan cheese and spinach.
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Make this hearty, creamy Italian sausage and tortellini soup in one pot for an easy weeknight dinner. This recipe delivers rich comfort food flavor quickly.

Ingredients

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  • 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 oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 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 apart 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 and add the diced tomatoes (with their juice), oregano, basil, and red pepper flakes if using. Bring the mixture to a simmer.
  5. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
  6. Reduce the heat to low. Stir in the heavy cream until fully combined and the soup is creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup.
  8. Remove the pot from the heat. Stir in the Parmesan cheese until melted and smooth.
  9. Taste the soup and add salt and black pepper as needed.
  10. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a heartier soup, substitute kale for spinach and add it when you add the broth, allowing it to simmer until tender before adding the tortellini.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering soup before adding the cream.
  • 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://delishsymphony.com/italian-sausage-tortellini-soup/