One Pot Italian Sausage Tortellini Soup

One pot Italian sausage tortellini soup is a warm, hearty dish that brings together bold flavors in a rich, creamy broth. I love how this comforting soup combines spicy or mild Italian sausage with cheesy tortellini, veggies, and herbs for a meal that’s both satisfying and simple to make. It’s the kind of recipe I turn to when I want a complete meal in one bowl.

Why You’ll Love This Recipe

I love this recipe because it’s packed with flavor and incredibly easy to prepare. The sausage adds richness and spice, the tortellini makes it filling, and the creamy tomato broth ties everything together beautifully. It’s a true one-pot wonder that makes cleanup easy and leftovers taste even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (mild or spicy, casing removed)
olive oil
yellow onion (chopped)
carrot (diced)
celery (diced)
garlic (minced)
tomato paste
crushed tomatoes or diced tomatoes
chicken broth
Italian seasoning
salt
black pepper
crushed red pepper flakes (optional)
cheese tortellini (fresh or frozen)
heavy cream
fresh spinach or kale
grated Parmesan cheese (for serving)
fresh basil or parsley (optional, for garnish)

directions

1. I heat olive oil in a large pot or Dutch oven over medium heat. Then I add the sausage and cook until browned, breaking it up with a spoon.

2. I stir in the chopped onion, carrot, and celery, cooking for about 5 minutes until the vegetables soften.

3. I add the garlic and tomato paste and sauté for another minute until fragrant.

4. I pour in the crushed tomatoes and chicken broth, then season with Italian seasoning, salt, black pepper, and red pepper flakes if I want some heat.

5. I bring the soup to a gentle boil, then reduce to a simmer and let it cook for 10–15 minutes so the flavors meld.

6. I add the tortellini and cook according to the package directions—usually 5–7 minutes until they float and are tender.

7. I stir in the heavy cream and spinach, letting it simmer just until the greens are wilted and the soup is heated through.

8. I taste and adjust seasoning as needed, then ladle into bowls and top with grated Parmesan and fresh herbs.

Servings and timing

This recipe serves 6 people and takes about 40 minutes total: 10–15 minutes for prep and 25 minutes for cooking.

Variations

Sometimes I swap the sausage for ground turkey or chicken for a lighter version. If I’m in the mood for more veggies, I add zucchini or mushrooms. For a brothier soup, I use more chicken broth and skip the cream. I’ve also used sun-dried tomato tortellini or spinach and ricotta-filled ones for extra flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The tortellini will soak up some broth over time, so I add a splash of broth or water when reheating on the stovetop or in the microwave. I avoid freezing it once the tortellini are in, as they can get mushy—if I want to freeze it, I do so before adding the tortellini and cream.

FAQs

Can I use frozen tortellini?

Yes, I cook it directly from frozen. It just takes a few extra minutes in the simmering soup until tender.

What type of sausage works best?

I like using Italian sausage—either spicy for heat or sweet/mild for a more classic flavor. Chicken sausage also works great.

Can I make it dairy-free?

Yes, I skip the cream or use a dairy-free alternative. I also leave off the cheese garnish if needed.

Is this soup good for meal prep?

Absolutely. I make the soup without tortellini and add fresh pasta just before serving to avoid soggy noodles later.

What can I serve with this soup?

I serve it with crusty bread, a green salad, or garlic knots. It’s filling on its own but great with simple sides.

Conclusion

One pot Italian sausage tortellini soup is a cozy, flavorful dish I love making when I want something hearty and comforting. With tender pasta, rich sausage, and a creamy tomato broth, it checks all the boxes for a satisfying one-pot meal. Whether it’s for a chilly night or an easy weeknight dinner, this soup never disappoints.

Print