This creamy Italian sausage tortellini soup is the kind of cozy, satisfying dinner you’ll want on repeat all fall and winter. It’s loaded with savory Italian sausage, tender cheese tortellini, veggies, and plenty of fresh spinach in a rich, creamy tomato broth. Everything comes together in one pot, and you can have it on the table in about 50 minutes on the stovetop.
Aside from this being an easy-to-make, high-protein, one pot meal, it makes a ton which is always a plus for leftovers. Top with fresh parm, and you’re set. Such a good soup season dinner!
A Cozy One-Pot Italian Sausage Tortellini Soup
One of my favorite things about this soup is that it’s basically an entire meal in one pot. There’s Italian sausage, cheese tortellini, carrots, spinach, and a tomato-based broth that makes it hearty enough to serve on its own.
I use chicken bone broth as the base, which adds a savory depth while also contributing protein, and the refrigerated cheese tortellini makes this an easy dinner without having to make pasta from scratch (which sounds fun, but we’ll save that for another day lol).
This is also a great one to have in your back pocket when the weather starts cooling down. The stovetop version takes about 50 minutes from start to finish, but I’ve included slow cooker and Instant Pot instructions in the recipe card, too. The slow cooker is especially nice when you want dinner mostly taken care of ahead of time, while the Instant Pot gets everything on the table a little faster. We love options!
A Creamy Tomato Broth Without Heavy Cream
And a moment for the broth, which is totally worth talking about. Crushed tomatoes and chicken bone broth help create a rich, savory base, while a little full-fat coconut milk makes it creamy without needing heavy cream or cream cheese. But don’t worry, you won’t taste coconut! It just gives the tomato broth a little extra richness.
A couple of smaller details make a difference, too. Lightly crushed fennel seeds reinforce that classic Italian sausage flavor throughout the soup, and a splash of balsamic vinegar at the end brightens everything up and balances the richness. Finish with freshly grated Parmesan and fresh basil, and you’ve got yourself one seriously good bowl of soup.
Ingredients You’ll Need:
- Extra-virgin olive oil
- Mild Italian sausage
- Yellow onion
- Carrots
- Garlic cloves
- Tomato paste
- Italian seasoning
- Fennel seeds
- Red pepper flakes (optional)
- Sea salt
- Freshly ground black pepper
- Canned crushed tomatoes
- Chicken bone broth (I like Kettle & Fire)
- Parmesan rind (optional)
- Refrigerated cheese tortellini
- Full-fat canned coconut milk, well stirred (I like Native Forest Organic Unsweetened)
- Baby spinach
- Balsamic vinegar
- Freshly grated Parmesan (for serving, optional)
- Fresh basil (for serving, optional)
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How To Make Creamy Italian Sausage Tortellini Soup
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
This creamy Italian sausage tortellini soup is a hearty, one-pot dinner loaded with savory Italian sausage, tender cheese tortellini, veggies, and spinach in a rich, creamy tomato broth. It’s perfect for cozy nights, makes plenty for leftovers, and can be made on the stovetop, in the slow cooker, or Instant Pot!
- Brown the Italian sausage. Start by browning the Italian sausage in olive oil in a large Dutch oven, breaking it into bite-sized crumbles as it cooks. Once it’s nicely browned, add the diced onion and carrots and let everything soften together for a few minutes.
- Build the flavor. Stir in the garlic, tomato paste, Italian seasoning, fennel seeds, red pepper flakes, salt, and black pepper. Let everything cook for another minute or two until fragrant. The tomato paste deepens the flavor of the broth, while the fennel gives the soup that classic Italian sausage flavor.
- Let the soup simmer. Pour in the crushed tomatoes and chicken bone broth, then add the Parmesan rind if using. Bring everything to a gentle boil before reducing the heat and letting the soup simmer until the carrots are tender. This gives all those flavors time to come together into a rich, savory tomato broth.
- Add the tortellini. Remove the Parmesan rind, then stir in the refrigerated cheese tortellini and cook just until tender. Adding it toward the end keeps the pasta from getting overly soft or soaking up too much of the broth.
- Make it creamy. Lower the heat and stir in the coconut milk and fresh spinach. The coconut milk makes the tomato broth extra creamy without needing heavy cream, and the spinach wilts down in just a minute or two.
- Finish and serve. Stir in a little balsamic vinegar to brighten everything up, then taste and adjust the seasonings as needed. Ladle into bowls and finish with freshly grated Parmesan, fresh basil, and a pinch of red pepper flakes if you like a little extra heat. So good!
A Few Things to Know Before You Make This Soup
A couple of things to keep in mind as you make this one! I’ve included a few easy swaps, plus some helpful notes on the ingredients and storing leftovers.
- Italian sausage: Mild Italian sausage keeps the soup family-friendly. Hot Italian sausage works if you prefer more heat, and turkey Italian sausage can also be substituted.
- Fennel seeds: Lightly crush the fennel seeds before adding them to help release their flavor. They reinforce that classic Italian sausage flavor throughout the broth without being overpowering.
- Coconut milk: Use full-fat canned coconut milk, not refrigerated coconut beverage, and stir it well before measuring. It gives the tomato broth its creaminess without needing heavy cream or cream cheese.
- Tortellini: Refrigerated cheese tortellini is my go-to for this recipe. Don’t add it at the beginning of the cooking process! Adding it toward the end keeps the pasta tender and prevents it from absorbing too much of the broth. If you use frozen tortellini instead, add it toward the end and cook according to the package directions.
- Chicken bone broth: You can use regular chicken broth in place of chicken bone broth if that’s what you have on hand. Just keep in mind that regular chicken broth typically has less protein.
- Spinach: Baby spinach wilts down quickly, but baby kale is another option if you prefer it. It will need a little longer to soften, so give it a few extra minutes in the soup.
- Balsamic vinegar: Start with 1 teaspoon, taste, and add the second teaspoon if needed. You shouldn’t distinctly taste the balsamic—it should simply brighten and balance the creamy tomato broth.
- For littles: Use mild Italian sausage and omit the red pepper flakes. You can also finely chop the spinach before adding it.
- For leftovers: The tortellini will continue to absorb broth as it sits. Add additional chicken bone broth when reheating as needed. If you’re intentionally meal-prepping the soup, cook and store the tortellini separately, then add it to individual servings.
More Cozy Soup Recipes
You can never have too many good soup recipes on hand, especially this time of year. Here are a few more of my favorites to try next!
- Sausage, White Bean & Kale Soup
- High-Protein Lasagna Soup
- Beef Meatball Soup
- High-Protein Instant Pot French Onion Beef Soup
- Creamy Cajun Chicken Soup
- Chicken & Wild Rice Soup
- Roasted Tomato Basil Soup & Grilled Cheese
Click here to watch the reel I made of this recipe 🙂
Creamy Italian Sausage Tortellini Soup (Easy One-Pot Recipe)
*Serving size + Cook Times are based on cooking stovetop in a Dutch Oven.*See "Notes" below for Instructions, Cook Times, and Serving sizes for making in either a Crockpot (Slow Cooker) or Instant Pot. Also included is a quick list of Swaps & Substitutions, if needed.A cozy, creamy tomato-based soup loaded with Italian sausage, cheese tortellini, veggies and spinach. Coconut milk makes the broth creamy without heavy cream, while fennel and balsamic add extra depth. Make it on the stovetop in under an hour, or use the included slow cooker or Instant Pot methods.
Equipment
- Dutch oven ; or Crockpot/ Slow Cooker ; or Instant Pot
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 lbs. mild Italian sausage, casings removed if needed
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 5 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon fennel seeds, lightly crushed
- ¼ teaspoon red pepper flakes, (optional)
- ¾ teaspoon sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 (28-oz.) can crushed tomatoes
- 6 cups chicken bone broth, (I like Kettle & Fire)
- 1 Parmesan rind, (optional)
- 1 (16 – 18-oz.) package refrigerated cheese tortellini
- ¾ cup full-fat canned coconut milk, well stirred (I like Native Forest Organic Unsweetened)
- 3 packed cups baby spinach
- 1-2 teaspoons balsamic vinegar
- Freshly grated Parmesan, (for serving, optional)
- Fresh basil, (for serving, optional)
Instructions
Dutch Oven (Stovetop) Method:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage and cook for 7–9 minutes, breaking it into bite-sized crumbles, until browned and cooked through. Drain excess fat if needed.
- Add the onion and carrots and cook for 3–4 minutes, until the onion begins to soften.
- Add the garlic, tomato paste, Italian seasoning, fennel seeds, red pepper flakes, sea salt, and black pepper. Cook for 1–2 minutes, stirring frequently, until fragrant and the tomato paste has darkened slightly.
- Stir in the crushed tomatoes, chicken bone broth, and Parmesan rind, if using. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 15–20 minutes, or until the carrots are tender.
- Remove and discard the Parmesan rind. Stir in the tortellini and cook according to the package directions, generally 3–5 minutes, or until just tender.
- Reduce the heat to low. Stir in the coconut milk and spinach and cook for 1–2 minutes, until the spinach is wilted and the soup is warmed through.
- Stir in 1 teaspoon balsamic vinegar. Taste and add the remaining teaspoon if desired. Adjust with additional sea salt and black pepper as needed.
- Ladle into bowls and finish with freshly grated Parmesan, fresh basil, and additional red pepper flakes, if desired.
Slow Cooker (Crockpot) Method:
- Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook for 7–9 minutes, breaking it into bite-sized crumbles, until browned and cooked through. If the sausage releases a significant amount of fat, drain off the excess.
- Add the onion and carrots and cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
- Add the garlic, tomato paste, Italian seasoning, fennel seeds, red pepper flakes, sea salt, and black pepper. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste has darkened slightly.
- Transfer the sausage mixture to a 6-quart slow cooker. Add the crushed tomatoes, chicken bone broth, and Parmesan rind, if using. Stir to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the carrots are tender and the flavors have come together.
- Remove and discard the Parmesan rind. Turn the slow cooker to HIGH. Stir in the refrigerated tortellini, cover, and cook for 15–25 minutes, or until just tender. Start checking early and use the package cooking time as a guide so the tortellini doesn't overcook.
- Stir in the coconut milk and spinach. Cover and cook for another 5 minutes, or until the spinach is wilted and the soup is warmed through.
- Stir in 1 teaspoon balsamic vinegar. Taste, then add the remaining teaspoon if you'd like a little more brightness. Adjust with additional sea salt and black pepper as needed.
- Ladle into bowls and finish with freshly grated Parmesan, fresh basil, and additional red pepper flakes, if desired.
Instant Pot Method:
- Set a 6-quart Instant Pot to Sauté. Add the olive oil and Italian sausage and cook for 7–9 minutes, breaking it into bite-sized crumbles, until browned and cooked through. Drain excess fat if needed.
- Add the onion and carrots and sauté for 3–4 minutes, until the onion begins to soften.
- Add the garlic, tomato paste, Italian seasoning, fennel seeds, red pepper flakes, sea salt, and black pepper. Cook for 1 minute, stirring frequently.
- Pour in 1 cup chicken bone broth and thoroughly scrape the bottom of the pot to release any browned bits.
- Add the remaining 5 cups chicken bone broth and Parmesan rind, if using. Pour the crushed tomatoes over the top. Do not stir the tomatoes into the bottom of the pot to help prevent a burn warning.
- Secure the lid and cook on HIGH pressure for 5 minutes. Once the cooking cycle is complete, carefully quick release the pressure.
- Remove and discard the Parmesan rind. Set the Instant Pot to Sauté.
- Stir in the refrigerated tortellini and cook uncovered according to the package directions, generally 3–5 minutes, or until just tender.
- Turn off the Instant Pot. Stir in the coconut milk and spinach. Let sit for 2–3 minutes, until the spinach is wilted and the soup is creamy and warmed through.
- Stir in 1 teaspoon balsamic vinegar. Taste and add the remaining teaspoon if desired. Adjust with additional sea salt and black pepper as needed.
- Ladle into bowls and finish with freshly grated Parmesan, fresh basil, and additional red pepper flakes, if desired.
To Store & To Reheat:
- To Store: Allow the soup to cool slightly, then transfer to an airtight container and refrigerate for up to 3–4 days. The tortellini will continue absorbing broth as it sits, so the soup will thicken over time. Add a splash of chicken bone broth when reheating to loosen it back up. If you're intentionally meal-prepping, you can also cook and store the tortellini separately, then add it to individual servings before reheating.
- To Reheat: Warm leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. Add additional chicken bone broth as needed to reach your desired consistency. You can also reheat individual portions in the microwave in 30–60 second intervals, stirring between each, until warmed through.
Notes
Slow Cooker Method:
- Prep Time: 15 minutes
- Cook Time: 3–6 hours
- Total Time: 3 hours 15 minutes–6 hours 15 minutes
- Servings: 6 generous servings or 8 smaller servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: about 45–50 minutes, including time for the Instant Pot to come to pressure
- Servings: 6 generous servings or 8 smaller servings
- Instant Pot timing: The 25-minute cook time accounts for the active sautéing, 5-minute pressure-cook cycle, and cooking the tortellini at the end. Because the Instant Pot also needs time to come to pressure, plan on approximately 45–50 minutes total from start to finish.
- Italian sausage: Use hot Italian sausage for more heat or turkey Italian sausage for a leaner option.
- Tortellini: Refrigerated cheese tortellini is recommended, but frozen tortellini works, too. Add toward the end and cook according to package directions.
- Chicken bone broth: Regular chicken broth can be used instead, though it typically contains less protein.
- Coconut milk: Use full-fat canned coconut milk (not refrigerated coconut beverage) for the creamiest broth. It replaces the need for heavy cream or cream cheese.
- Spinach: Baby kale can be substituted; allow a few extra minutes for it to soften.
- For littles: Use mild Italian sausage, omit red pepper flakes, and finely chop the spinach if desired.
