One Pot Italian Sausage Tortellini Soup
This tortellini soup is the kind of dinner that pulls together in one pot and tastes like it simmered all afternoon. Cheese tortellini soak up a rich, tomato kissed broth built on Italian sausage, tender vegetables, and a splash of cream. It comes together in about 45 minutes, which makes it one of my go to weeknight meals when I want something cozy without a lot of fuss.
Equipment
- Large Dutch oven or stockpot 5-quart capacity or larger
- Wooden spoon For breaking up sausage and stirring
- Cutting board and chef's knife For chopping vegetables
- Measuring cups and spoons
- Ladle For serving the soup
- Box grater For fresh Parmesan cheese
Ingredients
- 1 tablespoon olive oil 15ml
- 1 pound mild Italian sausage 450g, casings removed
- 1 small yellow onion about 150g or 1 cup, diced
- 2 medium carrots about 150g or 1 cup, diced
- 2 stalks celery about 120g or 1 cup, diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes optional
- 3 tablespoons all purpose flour 24g
- 5 cups low sodium chicken broth 1.2L
- 1 can (14.5 oz) fire roasted diced tomatoes 410g
- 2 tablespoons tomato paste 30ml
- 9 ounces refrigerated three cheese tortellini 255g
- 3 cups fresh baby spinach about 90g
- 1/2 cup heavy cream 120ml
- 1/2 cup grated Parmesan cheese 50g, plus more for serving
- salt and black pepper to taste
- fresh basil or parsley chopped, for garnish
- crusty bread for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Add the Italian sausage, breaking it into small crumbles with a wooden spoon. Cook for 5-6 minutes until browned and no longer pink. Spoon off excess grease, leaving about 1 tablespoon in the pot.
- Add onion, carrots, and celery. Cook for 5-7 minutes until softened and onion is translucent. Stir in garlic, Italian seasoning, and red pepper flakes; cook 1 minute until fragrant.
- Sprinkle flour over the mixture and stir continuously for 1-2 minutes to cook off the raw flour taste. Slowly pour in chicken broth while stirring, scraping up browned bits from the bottom.
- Stir in fire roasted diced tomatoes and tomato paste until fully combined. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes.
- Season the broth with salt and black pepper to taste.
- Gently stir in the tortellini and cook for 3-5 minutes until they float to the top and are tender. Add baby spinach and stir until wilted, about 1-2 minutes. Keep at a gentle simmer.
- Reduce heat to low, stir in heavy cream and Parmesan cheese until smooth and creamy. Warm through for 1-2 minutes without letting it boil.
- Remove from heat. Ladle into bowls and garnish with extra Parmesan and fresh herbs. Serve immediately with crusty bread.
Notes
- Browning is key: Don't skip browning the sausage well — the browned bits add rich flavor to the broth.
- Don't overcook tortellini: Add them toward the end of cooking and cook just until they float. They will continue to soften in the hot broth.
- Prevent curdling: Reduce heat to low before adding cream and avoid boiling afterward to keep the broth smooth.
- Cheese matters: Use fresh Parmesan from a wedge rather than pre-shredded for the smoothest melt and best flavor.
- Adjusting thickness: If the soup thickens too much upon standing, thin with a splash of extra broth or water when reheating.
- Make it vegetarian: Omit the sausage and use vegetable broth. Add white beans or extra vegetables for heartiness.
- Swap the greens: Kale or Swiss chard work well in place of spinach — just add them a few minutes earlier to soften.
- Spice it up: Use spicy Italian sausage or add extra red pepper flakes for more heat.
- Storage: Refrigerate leftovers for up to 3 days. The tortellini will absorb broth, so add extra liquid when reheating.
- Freezing tip: Freeze the soup base without the tortellini and cream. Add both fresh after thawing for best texture.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 28gProtein: 19gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 65mgSodium: 850mgPotassium: 580mgFiber: 3gSugar: 8gVitamin A: 45IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Tried this recipe?Let us know how it was!