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Creamy Sausage Tortellini Soup with Garlic Parmesan Broth

A close-up of a rich, creamy tortellini soup featuring cheese tortellini, crumbled sausage, wilted spinach, and grated Parmesan.

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Make this hearty, creamy sausage tortellini soup for a comforting weeknight dinner. This one-pot recipe features tender cheese tortellini in a rich garlic Parmesan broth.

Ingredients

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  • 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
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 (20 ounce) package refrigerated cheese tortellini
  • 2 cups fresh spinach

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain 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 Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let the soup simmer for 10 minutes to allow flavors to meld.
  6. Stir in the heavy cream and Parmesan cheese until the cheese melts and the broth is creamy. Do not let the soup boil after adding cream.
  7. Add the refrigerated tortellini and cook according to package directions, usually about 3 to 5 minutes, until they float and are cooked through.
  8. Stir in the fresh spinach until it wilts into the soup.
  9. Serve immediately.

Notes

  • For a vegetarian option, omit the sausage and use vegetable broth. Add sautéed mushrooms and zucchini for bulk.
  • You can substitute mild Italian sausage with ground turkey or chicken sausage.
  • If you prefer a tomato base, substitute 1 cup of the chicken broth with tomato sauce.

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