Print

Easy One-Pot Creamy Italian Sausage Tortellini Soup

A close-up of a white bowl filled with creamy sausage tortellini soup, featuring tortellini, sausage crumbles, spinach, and tomatoes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy soup featuring Italian sausage and cheese tortellini on your stovetop. It is a simple, one-pot meal ready fast for a weeknight dinner.

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 (14.5 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
  • 2 cups fresh kale, chopped (optional)
  • 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 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 5-7 minutes, until the tortellini are tender.
  5. Stir in the heavy cream and chopped kale, if using. Cook until the kale wilts, about 2 minutes. Do not let the soup boil after adding the cream.
  6. Remove the pot from the heat. Stir in the Parmesan cheese until melted and the soup is creamy.
  7. Serve the soup hot with extra Parmesan cheese on top.

Notes

  • For a slow cooker version, brown the sausage and sauté the onion and garlic first. Transfer everything except the cream and tortellini to the slow cooker. Cook on low for 4 hours or high for 2 hours. Add cream and tortellini during the last 30 minutes of cooking.
  • You can substitute spinach for kale, adding it at the same time as the kale.
  • This soup freezes well before adding the cream and tortellini. Thaw, then proceed with the recipe.

Nutrition

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