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One-Pot Creamy Sausage Tortellini Soup with Spinach

A close-up, appetizing shot of creamy sausage tortellini soup featuring cheese tortellini, ground sausage, and wilted spinach.
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This hearty, flavorful soup combines Italian sausage, cheese tortellini, and fresh spinach in a rich, creamy broth. It is a simple, comforting dish perfect for a weeknight dinner.

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 (15 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (19 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 2 cups fresh spinach, packed
  • 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 any 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 and diced tomatoes (with their juice). Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  4. Add the refrigerated tortellini to the simmering broth. Cook according to package directions, usually about 5 to 7 minutes, until the tortellini are tender.
  5. Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the cheese melts and the soup is creamy. Do not let the soup boil after adding the cream.
  6. Stir in the fresh spinach until it wilts into the soup, which takes about 1 to 2 minutes.
  7. Taste and adjust seasoning if needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic on the stovetop first. Transfer everything to the slow cooker, add broth and seasonings, and cook on low for 4 hours. Add tortellini and cook for 30 minutes more. Stir in cream and spinach right before serving.
  • You can substitute kale for spinach if you prefer a heartier green. Add kale earlier with the broth so it has time to soften.
  • This soup freezes well if you omit the cream and cheese. Add them back when reheating.

Nutrition

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