Print

30-Minute Creamy Sausage and Spinach Tortellini Soup

A close-up, appetizing shot of creamy tortellini soup featuring cheese tortellini, crumbled sausage, and wilted spinach, garnished with fresh herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, one-pot creamy tortellini soup with sausage and spinach. It delivers rich, comforting flavor in under 30 minutes, making it a perfect weeknight dinner solution.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 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 (16 ounce) package refrigerated cheese tortellini
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 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 add the diced tomatoes (with juice), 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 float and are tender.
  5. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes 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. Taste the soup and adjust salt and pepper if needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a variation, substitute ground chicken or turkey for the Italian sausage.
  • If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering broth before adding the cream.
  • This soup freezes well. Cool completely before storing in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.

Nutrition

Find it online: https://yumdrizzle.com/creamy-tortellini-soup-recipe/