One-Pot Creamy Sausage Tortellini Soup with Spinach
This recipe delivers a hearty, flavorful, and comforting bowl of soup featuring Italian sausage, cheese tortellini, and fresh spinach in a rich, velvety broth. It is an easy, one-pot meal perfect for cozy family dinners on chilly evenings.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (15-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
- 1 cup heavy cream
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese, for topping
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned. Drain off excess grease.
- 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.
- Pour in the chicken broth and diced tomatoes (with their juice). Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
- Reduce the heat to low. Stir in the heavy cream until the broth is fully incorporated and creamy. Do not let the soup boil after adding the cream.
- Stir in the fresh spinach until it wilts into the soup, which takes about 1 to 2 minutes.
- Taste and adjust salt and pepper if needed. Serve immediately, topping each bowl with grated Parmesan cheese.
Notes
- For a slow cooker version, brown the sausage and sauté the onion and garlic separately, then transfer everything except the cream and spinach to the slow cooker. Cook on low for 4 to 6 hours. Stir in the cream and spinach during the last 30 minutes of cooking.
- If you prefer a different green, substitute kale for spinach, adding it when you add the tortellini so it has enough time to soften.
- You can use frozen tortellini; add them directly to the simmering broth, but you may need to increase the cook time slightly.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 6
- Sodium: 850
- Fat: 38
- Saturated Fat: 16
- Unsaturated Fat: 22
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 28
- Cholesterol: 110