One-Pot Italian Sausage and Tortellini Soup with Spinach

This hearty soup is the ultimate weeknight dinner: minimal dishes, maximum flavor. With cheesy tortellini, sweet Italian sausage and a tomato broth loaded with spinach, it’s a complete meal in a bowl.

The best part? Everything comes together in a single pot, so you spend less time cleaning and more time enjoying. Serve with a sprinkle of Parmesan and chili flakes for a touch of heat.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

27.52 ounce 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. Wash and dry all produce. Halve, peel and dice the onion. Pick the basil leaves from the stems; discard stems. Remove the sausage from its casings.
2. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add the sausage, breaking it up into pieces. Cook, tossing, until browned, 4-5 minutes. Add the diced onion, garlic powder and oregano. Cook, tossing, until the onion is just softened, 2-3 minutes.
3. Add the crushed tomatoes, chicken stock concentrate and 5 cups of water to the pot. Stir, scraping up any browned bits from the bottom. Bring to a boil, then season with salt and pepper.
4. Once the soup is boiling, gently stir in the cheese tortelloni. Cook until tender, about 8 minutes.
5. Stir in the spinach and basil until wilted. Season with additional salt and pepper if needed.
6. Divide the soup between bowls. Sprinkle with Parmesan cheese and chili flakes (to taste). Serve hot.

Recipe Tips

FAQ

Can I use fresh tortellini instead of dried?

Yes, fresh tortellini cooks faster, so reduce the cooking time to 3-4 minutes.

Can I make this soup vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra veggies like zucchini or bell peppers.

How do I store leftovers?

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.