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Creamy One-Pot Italian Sausage Tortellini Soup with Spinach

Close-up of a hearty bowl of italian sausage tortellini soup with spinach and cheese.
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This hearty Italian Sausage Tortellini Soup comes together quickly in one pot, offering a creamy, satisfying meal perfect for a busy weeknight dinner. It features savory Italian sausage, tender cheese tortellini, and fresh spinach in a rich broth.

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 Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 5 ounces fresh spinach
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

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 any 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 their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Add the cheese tortellini to the simmering soup. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
  6. Stir in the fresh spinach until it wilts completely into the soup.
  7. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the soup is creamy and heated through. Do not allow the soup to boil after adding the cream.
  8. Serve this easy sausage soup recipe immediately.

Notes

  • For a Tuscan Sausage Tortellini Soup variation, add 1/4 cup sun-dried tomatoes (drained) along with the broth.
  • If you prefer a Slow Cooker Sausage Tortellini Soup, brown the sausage first, then combine all ingredients except the tortellini, cream, and Parmesan in the slow cooker. Cook on low for 6 hours or high for 3 hours. Add tortellini during the last 30 minutes, then stir in cream and Parmesan before serving.
  • You can substitute kale for spinach if you prefer a heartier green in your soup.

Nutrition

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