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Creamy One-Pot Italian Sausage Tortellini Soup

Close-up of a bowl of creamy italian sausage tortellini soup with spinach, beautifully lit by sunlight.

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Make this hearty, creamy Italian sausage tortellini soup in one pot for a quick and satisfying weeknight dinner.

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 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
  • 4 cups fresh spinach
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat. 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 juice), Italian seasoning, basil, and red pepper flakes if using. Bring the mixture to a simmer.
  5. Add the refrigerated tortellini to the simmering soup. Cook according to package directions, usually 5 to 7 minutes, until the tortellini float and are cooked through.
  6. Reduce the heat to low. Stir in the heavy cream until fully combined. Do not allow the soup to 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 pepper as needed before serving.

Notes

  • For a heartier soup, add 1 cup of sliced mushrooms when you cook the onions.
  • If you prefer kale over spinach, add it at the same time as the spinach and cook until tender.
  • You can substitute half-and-half for heavy cream for a slightly lighter soup, though the texture will be less rich.

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