Outstanding choice! This Creamy Italian Sausage and Tortellini Soup is the epitome of comfort in a bowl. It’s rich, hearty, and feels incredibly indulgent, yet it comes together in about 30 minutes. It’s a guaranteed family favorite.
Creamy Italian Sausage and Tortellini Soup
This one-pot wonder combines savory sausage, creamy broth, and cheesy tortellini for a truly satisfying meal.
Prep time: 10 minutes | Cook time: 25 minutes | Serves: 6
Ingredients:
· 1 tablespoon olive oil
· 1 lb mild or hot Italian sausage, casings removed
· 1 medium yellow onion, diced
· 2 medium carrots, peeled and diced
· 2 celery stalks, diced
· 3-4 cloves garlic, minced
· 1 teaspoon Italian seasoning
· ½ teaspoon red pepper flakes (optional, for heat)
· 6 cups chicken broth (low-sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 (9 oz) package refrigerated cheese tortellini
· ½ cup heavy cream or half-and-half
· 4 cups fresh spinach or chopped kale
· Salt and black pepper to taste
· For serving: Grated Parmesan cheese and chopped fresh parsley
Instructions:
- Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. Use a slotted spoon to remove the sausage, leaving the drippings in the pot.
- Sauté the Aromatics: Add the onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- Add Garlic and Spices: Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Simmer the Broth: Return the cooked sausage to the pot. Pour in the chicken broth and diced tomatoes with their juices. Scrape the bottom of the pot to lift any browned bits. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Cook the Tortellini: Increase the heat to a gentle boil and add the refrigerated tortellini. Cook according to the package directions (usually about 5-7 minutes).
- Finish with Cream and Greens: Reduce the heat to low. Stir in the heavy cream and the fresh spinach. Cook for just 2-3 more minutes, until the spinach has wilted. Do not boil after adding the cream.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and garnish generously with grated Parmesan cheese and fresh parsley.
Slow Cooker Instructions:
This is a great “set it and forget it” option.
- Brown the Sausage: In a skillet, brown the sausage as described in Step 1. Drain any excess grease.
- Combine in Slow Cooker: Transfer the sausage to the slow cooker. Add the onion, carrots, celery, garlic, Italian seasoning, red pepper flakes, chicken broth, and diced tomatoes. Do not add the tortellini, cream, or spinach yet.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Finish: 30 minutes before serving, turn the slow cooker to HIGH. Add the tortellini and cook for 20-25 minutes, until tender. Stir in the cream and spinach during the last 5 minutes of cooking.
Instant Pot / Pressure Cooker Instructions:
- Sauté: Using the Sauté function, brown the sausage. Remove and set aside. Add the onion, carrot, and celery and sauté for 3-4 minutes. Add the garlic and cook for 1 more minute.
- Deglaze: Pour in a splash of chicken broth to deglaze the pot, scraping up any browned bits.
- Pressure Cook: Return the sausage to the pot. Add the remaining broth, diced tomatoes, and Italian seasoning. Secure the lid, set the valve to sealing, and cook on HIGH PRESSURE for 4 minutes. Quick release the pressure when done.
- Finish: Turn the Sauté function back on to “Normal.” Add the tortellini and cook for 5-7 minutes, until tender. Turn off the heat. Stir in the cream and spinach until wilted.
Tips for the Perfect Soup:
· Don’t Overcook the Tortellini: Add the tortellini last and only cook it for the time specified on the package. If it sits in the hot soup for too long, it will become mushy.
· Greens: Spinach wilts very quickly. Kale is sturdier and can be added a few minutes earlier if you prefer.
· Creaminess: For a lighter version, you can substitute the heavy cream with full-fat coconut milk or even a slurry of 2 tablespoons of flour mixed with 1/4 cup of milk.
· Storage: This soup is best eaten fresh because the tortellini will continue to absorb liquid and become soft upon reheating. If you have leftovers, store them in the fridge for up to 2 days. The broth will thicken significantly.
Enjoy this incredibly cozy and delicious soup