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!
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.
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.