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One-Pot 30-Minute Creamy Sausage Tortellini Soup with Spinach

A close-up of a bowl of creamy sausage tortellini soup filled with pasta, crumbled sausage, and wilted spinach.

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Make this hearty, rich, and velvety one-pot soup in just 30 minutes. It features savory Italian sausage, cheesy tortellini, and fresh spinach in a creamy broth for an easy 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
  • 4 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
  • 1/2 cup heavy cream
  • 3 cups fresh spinach

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 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 liquid). 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 6 to 8 minutes, until the tortellini are tender.
  5. 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.
  6. Stir in the fresh spinach until it wilts into the soup, about 1 to 2 minutes.
  7. Serve this comforting soup immediately.

Notes

  • For a tangier flavor, substitute half of the heavy cream with half-and-half.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering broth before adding the cream.
  • This recipe makes a great family friendly soup for busy weeknights.

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