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One-Pot Creamy Italian Sausage and Cheese Tortellini Soup

A close-up, appetizing view of creamy sausage tortellini soup filled with pasta, ground sausage, and wilted spinach.
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You can make this hearty, flavorful soup with Italian sausage, cheese tortellini, and spinach in a rich, creamy broth. It is a comforting dish perfect for a weeknight family dinner and comes together quickly in one pot.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound sweet or hot 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 (14.5 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 1 cup heavy cream
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 5 ounces 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. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Pour in the chicken broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Add the undrained diced tomatoes and the cubed cream cheese. Stir constantly until the cream cheese has completely melted into the broth, creating a smooth base.
  5. Reduce the heat to low. Stir in the heavy cream. Do not let the soup boil after adding the cream.
  6. Add the refrigerated tortellini to the soup. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
  7. Stir in the fresh spinach until it wilts into the soup, which takes about 2 minutes.
  8. Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese until melted and incorporated.
  9. Serve your creamy sausage tortellini soup hot, topped with extra Parmesan cheese.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic on the stovetop first. Transfer everything except the cream, tortellini, and spinach to the slow cooker. Cook on low for 4 hours or high for 2 hours. Add the cream, tortellini, and spinach during the last 30 minutes of cooking.
  • If you prefer a slightly tangier flavor, substitute half of the heavy cream with half-and-half.
  • You can substitute kale for spinach if you prefer a heartier green. Add it when you add the broth so it has enough time to soften.

Nutrition

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