One Pot Sausage Tortellini Soup is a hearty, creamy, and comforting meal that comes together in just one pot. It’s loaded with Italian sausage, cheese-filled tortellini, spinach, and a rich tomato cream broth. If you love cozy recipes like this, be sure to also try my Chicken Noodle Soup for another classic comfort dish.
What Makes This Sausage Tortellini Soup So Good?
This recipe is a weeknight dream: everything cooks in one pot, the flavors develop quickly, and the result is a rich and filling soup that tastes like it simmered all day. The sausage gives it a savory base, while the tomato paste and cream balance with richness. Fresh tortellini and spinach make it both hearty and fresh.
Can I Use Frozen Tortellini Instead of Fresh?
Yes! If you only have frozen tortellini, you can absolutely use it in this soup. Just add it directly from the freezer and increase the simmering time by about 3–5 minutes, until the pasta is cooked through.
Substitutions and Variations
- Spinach: Swap in kale or Swiss chard for a heartier green.
- Cream: Half-and-half can be used instead of heavy cream for a lighter broth.
- Tomatoes: Fire-roasted diced tomatoes give a smoky depth of flavor.
- Cheese: Top with shredded mozzarella or provolone if you don’t have Parmesan on hand.
Storage and Reheating Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tortellini will continue to soak up liquid as it sits, so you may want to add a splash of broth or cream when reheating. Warm gently on the stovetop or in the microwave until heated through.
Can This Soup Be Frozen?
Because of the cream and pasta, this soup doesn’t freeze well once fully prepared. If you’d like to freeze it, make the soup base without the tortellini and cream. Freeze that portion, then when you’re ready to serve, reheat it and add fresh tortellini, cream, and spinach.
One Pot Sausage Tortellini Soup
Ingredients
- 1 pound ground mild Italian sausage
- ½ medium yellow onion, finely diced (approximately ½ cup)
- 3 teaspoons minced garlic
- 1 can (28 ounces) diced tomatoes, with juices
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 20 ounces fresh cheese tortellini, refrigerated
- 1 cup heavy cream
- 2 cups spinach, fresh or frozen
- Parmesan cheese, grated, for garnish
Instructions
- In a large heavy-bottomed pot over medium heat, add the ground Italian sausage. Cook, stirring occasionally and breaking the meat into small pieces with a wooden spoon, until browned and no longer pink, about 8–10 minutes. Drain off excess grease if needed.
- Add the diced onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 3–5 minutes.
- Add the minced garlic and stir for about 30 seconds.
- Add the diced tomatoes with their juices, tomato paste, chicken broth, Italian seasoning, kosher salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.
- Add the cheese tortellini, heavy cream, and fresh spinach. Stir to combine.
- Let the soup simmer gently, uncovered, until the tortellini is tender and the spinach is wilted, about 8–10 minutes. Stir occasionally to prevent sticking.
- Taste and adjust seasoning if needed. Ladle into bowls and garnish with shaved Parmesan cheese.
This recipe is inspired by iamhomesteader’s one-pot tortellini soup.
