This one-pot, stovetop creamy sausage tortellini soup is a quick, hearty meal perfect for chilly nights. You get rich, comforting flavor in under 30 minutes.
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.
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Pour in chicken broth, diced tomatoes (with 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 5 to 7 minutes, until the tortellini float and are cooked through.
Stir in the fresh spinach until it wilts into the soup, about 1 minute.
Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the soup is creamy and heated through. Do not let the soup boil after adding the cream.
Serve this hearty weeknight dinner immediately.
Notes
For a Tuscan tortellini soup variation, add 1/2 cup sun-dried tomatoes (drained) along with the broth.
If you prefer chicken tortellini soup, substitute the Italian sausage with 1 cup cooked, shredded chicken breast. Add the chicken when you add the tortellini.
This recipe tastes best when you use good quality chicken broth for a deep flavor base.