This one-pot, creamy sausage tortellini soup delivers rich, comforting flavor in under 30 minutes, making it the perfect quick weeknight dinner solution.
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.
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.
Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
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 cooked through.
Stir in the heavy cream and fresh spinach. Cook just until the spinach wilts, about 2 minutes. Do not let the soup boil after adding the cream.
Remove the pot from the heat. Stir in the grated Parmesan cheese until melted and the soup is creamy.
Serve this hearty pasta soup immediately.
Notes
For a chicken version, substitute the sausage with 1 cup cooked, shredded chicken breast.
If you prefer a tomato base, use 1 (15 ounce) can of tomato sauce instead of diced tomatoes for a smoother texture.
This recipe is a great example of an easy one pot tortellini soup, minimizing cleanup for your busy weeknight dinner.