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One-Pot Creamy Italian Sausage Tortellini Soup with Spinach

Close-up of a bowl of creamy italian sausage tortellini soup with spinach and cheese.
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Make this comforting, hearty Italian Sausage Tortellini Soup in one pot. It is creamy, flavorful, and ready for dinner in under 40 minutes, making it perfect for busy weeknights.

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 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 3 cups fresh spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 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 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 diced tomatoes (with their juice). Add the oregano, basil, and red pepper flakes, if using. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to combine.
  6. Stir in the heavy cream and increase the heat slightly to bring the soup back to a gentle simmer.
  7. Add the refrigerated tortellini to the pot. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini float and are cooked through.
  8. Stir in the fresh spinach until it wilts completely, which takes about 2 minutes.
  9. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese until melted and the soup is creamy.
  10. Taste the soup and add salt and black pepper as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • If you prefer a slow cooker version, brown the sausage and sauté the onion and garlic separately. Transfer everything to the slow cooker with the broth and seasonings. Cook on low for 6 hours or high for 3 hours. Add the cream, tortellini, and spinach during the last 30 minutes of cooking.
  • For a richer flavor, use half chicken broth and half vegetable broth.
  • You can substitute kale for spinach, but add the kale a few minutes earlier than the spinach so it has time to soften.

Nutrition

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