One Pot Easy Tortellini Soup Recipe

Simple, warm, and comforting, this Tortellini Soup Recipe whips up in a single pot in under one hour, delivering heaps of flavor in every decadent bite. With hearty herbs, a tomato-based broth, and a dose of fresh spinach, this soup is super easy to put together, customize, and enjoy as leftovers for days to come. Gather the family around the table for a dinner they’re sure to love any day of the week! Serve alongside my favorite copycat dinner salad for a meal that feels like it came straight from a restaurant!

How To Customize This Tortellini Soup Recipe

• I use crushed tomatoes in this recipe, but you can easily swap them for diced tomatoes, just drain the can, and then add an 8 oz can of tomato sauce as well.
• You can absolutely omit the cream, or use a lighter milk, or a neutral non-dairy milk. If you omit the cream, just add a bit of extra broth to replace the liquid content.
• Make it spicier by using hot Italian sausage instead of mild, or adding more red pepper flakes!
• Feel free to use frozen tortellini if that’s what you have on hand, just note it will take a bit longer to cook versus refrigerated varieties. You can also have fun by utilizing different tortellini fillings as opposed to cheese.

One Pot Easy Tortellini Soup Recipe

Simple, warm, and comforting, this Tortellini Soup Recipe whips up in a single pot in under one hour, delivering heaps of flavor in every decadent bite. With hearty herbs, a tomato-based broth, and a dose of fresh spinach, this soup is super easy to put together, customize, and enjoy as leftovers for days to come!

5 from 4 votes

Print Pin Rate

Course: Dinner, Italian, Main, Main Course, Soup

Cuisine: Comfort Food, Italian

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: 8

Calories: 612kcal

Author: Karly Gomez

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 2 cups sweet yellow onion diced
• ▢ kosher salt to taste
• ▢ black pepper to taste
• ▢ 1 tablespoon fresh garlic minced
• ▢ 1 lb ground Italian sausage
• ▢ 2 (28 oz each) cans crushed tomatoes
• ▢ 4 cups chicken broth
• ▢ 2 teaspoons dried basil
• ▢ 2 teaspoons dried oregano
• ▢ 1 teaspoon red pepper flakes
• ▢ ½ cup heavy whipping cream
• ▢ ¾ cup grated parmesan
• ▢ 20 oz cheese tortellini refrigerated
• ▢ 2 cups packed fresh spinach chiffonade

Instructions

• Add olive oil to a large pot and heat over medium-high. Add the onions, sprinkle with salt and pepper, and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the Italian sausage and cook, breaking up the meat as it browns, until no longer pink, about 5 minutes. Drain excess grease if desired.
• Carefully pour in the crushed tomatoes and chicken broth, then add the basil, oregano, and red pepper flakes. Stir well to combine, then reduce heat, cover, and let simmer for 20 minutes. Adjust seasoning as needed.
• Uncover soup and add the heavy cream, parmesan, and tortellini, stirring well to combine. Cover once more and continue simmering for another 20 minutes, or until tortellini is cooked through and soft. Stir in spinach and let wilt before serving.

Notes

• I use crushed tomatoes in this recipe, but you can easily swap them for diced tomatoes, just drain the can, and then add an 8 oz can of tomato sauce as well.
• You can absolutely omit the cream, or use a lighter milk, or a neutral non-dairy milk. If you omit the cream, just add a bit of extra broth to replace the liquid content.
• Make it spicier by using hot Italian sausage instead of mild, or adding more red pepper flakes!
• Feel free to use frozen tortellini if that's what you have on hand, just note it will take a bit longer to cook versus refrigerated varieties. You can also have fun by utilizing different tortellini fillings as opposed to cheese.

Nutrition

Calories: 612kcal | Carbohydrates: 51g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 99mg | Sodium: 1577mg | Potassium: 949mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1512IU | Vitamin C: 32mg | Calcium: 329mg | Iron: 6mg

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