Make this rich, creamy Italian sausage tortellini soup in just 30 minutes using only one pot. This recipe delivers a hearty, comforting meal perfect for any weeknight.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the chicken broth and add the diced tomatoes (with their juice), Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow flavors to combine.
Stir in the refrigerated tortellini. Cook according to package directions, usually about 5 to 7 minutes, until the pasta is tender.
Remove the pot from the heat. Stir in the heavy cream until fully incorporated and the soup is creamy.
Stir in the fresh spinach until it wilts into the soup, about 1 minute. Serve immediately.
Notes
For a thicker soup, you can stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water before adding the cream.
Use sweet or hot Italian sausage based on your preference for spice.
If you do not have fresh spinach, you can substitute with 1/2 cup frozen chopped spinach, thawed and squeezed dry.