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Creamy One-Pot Italian Sausage Tortellini Soup

Close-up of a bowl of creamy italian sausage tortellini soup with wilted spinach and cheese garnish.
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Make this rich and comforting Italian sausage tortellini soup in one pot for an easy weeknight dinner. It cooks quickly and includes spinach for added nutrition.

Ingredients

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  • 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 (16 ounce) package refrigerated cheese tortellini
  • 1 cup heavy cream
  • 3 cups fresh spinach

Instructions

  1. Brown the Italian sausage in a large pot or Dutch oven over medium heat. 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 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 about 5 to 7 minutes, until the pasta is tender.
  6. Reduce the heat to low. Stir in the heavy cream until the soup is fully combined and creamy. Do not boil after adding the cream.
  7. Stir in the fresh spinach until it wilts into the soup, about 2 minutes.
  8. Serve the soup hot.

Notes

  • For a tangier flavor, substitute half of the heavy cream with half-and-half.
  • If you prefer a less creamy soup, use chicken broth instead of heavy cream for the final step, resulting in a brothy soup.
  • You can substitute kale for spinach; add kale a few minutes before the spinach so it has time to soften.

Nutrition

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