This one-pot tortellini soup is the perfect weeknight meal. Cheese tortellini and spicy Italian sausage in a creamy, flavorful tomato base. This soup comes together in about 30 minutes and requires just a handful of ingredients. The perfect comfort meal for fall, serve with crusty sourdough bread, fresh basil, and shredded parmesan cheese.
Tools I used for this recipe:
- Le Creuset 5 1/2-Qt. Dutch Oven – enamel cast iron is great to stop the tortellini from sticking and this pot is large enough so nothing boils over
- Wooden Spoons – perfect for sautéing and mixing
- Can opener – a good can opener is a must, this one has stayed sharp for me for a while
If you like this one-pot tortellini soup, you’ll love…
Roasted Red Pepper & Tomato Soup
Roasted Tomato Soup with Basil Oil and Herb Croutons
Grocery List:
- Olive oil
- Onion
- Garlic
- White wine
- Italian sausage
- Diced tomatoes
- Marinara
- Stock
- Salt and pepper
- Garlic and onion powder
- Red pepper flakes
- Cream
- Basil
- Cheese
Instructions for the tortellini soup:
In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add in the diced onion, sauté for 2-3 minutes until fragrant. Add in the minced garlic and sauté for another 1-2 minutes. Deglaze the pan with the while wine.
Add the ground Italian sausage and brown for 4-5 minutes until almost fully cooked. Add in the diced tomatoes, stock, and marinara. Bring to a boil over high heat. Add in the cheese tortellini and reduce the heat to medium. Cover and simmer for 4-5 minutes.
Stir in the heavy cream, garlic powder, onion powder, red pepper flakes, salt, and pepper. Serve topped with fresh basil and shredded parmesan cheese.
One Pot Tortellini Soup
Ingredients:
- 3 tbsp Olive Oil
- 1 medium White onion, finely diced
- 3-4 cloves Garlic, minced
- 1/4 cup White wine
- 1 lb. Italian sausage, ground
- 1 14.5 oz. Can diced tomatoes
- 32 oz Vegetable Stock
- 1 24 oz. Jar marinara Sauce
- 16 oz. Refrigerated cheese tortellini
- 1/2 cup Heavy Cream
- 2 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Red pepper flakes
- 1 tsp Salt
- 1 tsp Pepper
- Fresh basil and shredded cheese for garnish
Instructions:
- In a large stock pot or Dutch oven, heat olive oil over medium-high heat. Add in the diced onion, sauté for 2-3 minutes until fragrant. Add in the minced garlic and sauté for another 1-2 minutes. Deglaze the pan with the white wine.
- Add the ground Italian sausage and brown for 4-5 minutes until almost fully cooked. Add in the diced tomatoes, stock, and marinara. Bring to a boil over high heat. Add in the cheese tortellini and reduce the heat to medium. Cover and simmer for 4-5 minutes.
- Stir in the heavy cream, garlic powder, onion powder, red pepper flakes, salt, and pepper. Serve topped with fresh basil and shredded parmesan cheese.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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