One-Pot Italian Sausage and Tortellini Soup with Spinach

This hearty soup is a complete meal in a bowl, featuring savory Italian chicken sausage, tender cheese tortelloni and fresh spinach in a rich tomato broth. Best of all, it comes together in a single pot, making cleanup a breeze.

The combination of garlic, oregano and a touch of chili flakes gives this soup a warm, aromatic depth. Top it with Parmesan and fresh basil for a finishing touch that will have everyone coming back for seconds.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: dice the onion, pick the basil leaves from the stems (discard stems) and remove the sausage from its casings.
2. Heat olive oil in a large pot over medium-high heat. Add the sausage, breaking it into pieces. Cook until browned, about 4-5 minutes per side.
3. Add the diced onion, garlic powder and oregano to the pot. Cook, stirring, until the onion softens, about 2-3 minutes.
4. Stir in the crushed tomatoes, chicken stock concentrate and 5 cups of water. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then season with salt and pepper.
5. Once boiling, gently add the cheese tortelloni. Cook until tender, about 8 minutes.
6. Stir in the spinach and basil until wilted. Adjust seasoning with salt and pepper.
7. Ladle the soup into bowls and top with grated Parmesan and chili flakes to taste.

Recipe Tips

FAQ

Can I use frozen tortellini instead of fresh?

Yes, frozen tortellini works well. Add it directly to the boiling soup and cook according to package directions, usually 5-7 minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The tortelloni will absorb some broth, so you may want to add a splash of water when reheating.

Can I make this soup dairy-free?

To make it dairy-free, use a dairy-free tortelloni (or substitute with another pasta) and omit the Parmesan or use a vegan alternative.