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One-Pot Italian Sausage Tortellini Soup 🍲
This is the soup my family starts asking for the minute the Chicago air turns sharp. Italian sausage browns into a rich tomato broth with cheese tortellini and spinach, and I toss in a parmesan rind to give it that deep, savory backbone. It tastes like it simmered all afternoon, but it is done in about 30 minutes and only dirties one pot, which is exactly the kind of math I like on a school night.
Servings: 4 servings
Calories: 832kcal
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Equipment
- 1 Large Dutch Oven or Soup Pot
Ingredients
- 1 tbsp olive oil
- 1 lb ground Italian sausage
- 1 small white or yellow onion diced
- 3 celery ribs diced
- 4 garlic cloves minced
- 1 tsp chicken bouillon powder
- 1 tsp Italian seasoning
- 1 tsp salt plus more to taste
- 1 tbsp all purpose flour
- 3 tbsp tomato paste
- 1 8oz can tomato sauce
- 6 cups chicken broth
- parmesan rind optional, but highly recommended!
- 1 lb cheese tortellini
- 2 cups fresh spinach
- Grated parmesan cheese for serving
Instructions
- Brown the sausage. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through.
- Sauté the vegetables. Add the onion, celery and garlic. Season with Italian seasoning and salt. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
- Build the soup. Add the tomato paste and cook for about 1 minute then mix. Sprinkle in the flour and stir until combined. Stir in the tomato sauce, chicken broth and chicken bouillon. Add the Parmesan rind, if using.
- Simmer. Increase the heat and bring the soup to a gentle boil. Reduce the heat to low and simmer uncovered for 12–15 minutes, stirring occasionally.
- Cook the tortellini. Increase the heat to medium and add the tortellini. Cook according to the package directions, usually about 2–3 minutes, or until tender.
- Finish and serve. Stir in the spinach and cook for 1–2 minutes, just until wilted. Remove the Parmesan rind, taste and adjust the salt if needed. Serve warm with plenty of freshly grated Parmesan on top. Enjoy!
Nutrition
Calories: 832kcal | Carbohydrates: 59g | Protein: 37g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 136mg | Sodium: 3441mg | Potassium: 612mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1620IU | Vitamin C: 11mg | Calcium: 234mg | Iron: 6mg
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Tips for Making This Recipe
- Brown the sausage well first; those bits flavor the whole broth.
- Toss in a parmesan rind while it simmers for extra savory depth.
- Add the tortellini near the end so they stay tender, not mushy.
- Stir in the spinach last so it just wilts.
- A spoonful of tomato paste deepens the broth before the liquid goes in.
Frequently Asked Questions
Fresh or frozen tortellini?
Both work. Add a couple minutes for frozen; cook just until they float and are tender.
Can I make it ahead?
The broth is great ahead; add the tortellini when reheating so they do not soak up all the liquid.
Mild or hot sausage?
Either. Add red pepper flakes if you want more heat.
No parmesan rind?
Stir in a handful of grated parmesan at the end instead.
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Shop What I Used
- Le Creuset Enameled Cast Iron Signature Oval Dutch
- Knorr Granulated Bouillon For Sauces, Soups and Stews
- Mutti Triple Concentrated Tomato Paste (Triplo
- Contadina Canned Tomato Sauce, 15 oz (Pack of 4 Cans)
- Graza Sizzle Extra Virgin Olive Oil, Cooking Oil
- Johnsonville Mild Italian Ground Sausage, 16 oz
So easy, fast, and absolutely delicious. I hope your family loves it as much as ours!