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Creamy One-Pot Italian Sausage Tortellini Soup

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

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 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 cup heavy cream
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach (optional)
  • 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, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 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), Italian seasoning, oregano, and red pepper flakes, if using. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes to allow the flavors to meld.
  6. Stir in the heavy cream and increase the heat slightly to return the soup to a gentle simmer. Do not boil after adding the cream.
  7. Add the cheese tortellini to the pot. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
  8. Stir in the fresh spinach, if using, until it wilts into the soup.
  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 season with salt and black pepper as needed. Serve hot with extra Parmesan cheese on top.

Notes

  • You can substitute fresh kale for spinach; add it when you add the broth and cook it until tender before adding the tortellini.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering soup before adding the tortellini.
  • Use refrigerated or frozen tortellini; adjust cooking time slightly if using frozen.

Nutrition

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