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Easy 30-Minute Creamy Sausage Tortellini Soup

A close-up of creamy sausage tortellini soup topped with crumbled sausage, spinach, and Parmesan cheese.

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Make this hearty, one-pot creamy sausage tortellini soup for a quick weeknight dinner. This recipe uses Italian sausage and spinach for a comforting meal ready in 30 minutes.

Ingredients

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  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese (optional, for topping)

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat. Break the sausage into small pieces as it cooks. Drain off excess grease.
  2. Add the chopped onion to the pot with the sausage. Cook until the onion softens, 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 Italian seasoning, salt, and pepper. 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 the soup is fully combined and creamy. Do not let the soup boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 1 to 2 minutes.
  8. Serve the soup hot, topping each bowl with grated Parmesan cheese if desired.

Notes

  • You can substitute mild or hot Italian sausage based on your preference.
  • For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup before adding the cream.
  • Use fresh kale instead of spinach for a different texture.

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