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Creamy Italian sausage tortellini soup with cheese tortellini, Italian sausage, and spinach, topped with freshly grated Parmesan and fresh basil, served in a bowl on a dinner table.
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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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 - 8
Author Rachael DeVaux

Equipment

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
 
Instant Pot Method:
  • 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.
 
Swaps & Substitutions:
  • 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.