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.
Highlights of this one-pot soup recipe:
- One-pot recipe
- Cozy and comforting
- Can be customized, great way to clean out the fridge
- Family favorite
- Hearty soup loaded with fresh veggies
- Lots of fun topping ideas
Grocery Store List and Substitutions:
- A little Olive oil
- White onion (or substitute yellow or red onion)
- Garlic cloves, minced
- Kosher salt
- Black pepper or white pepper
- Red pepper flakes
- Onion powder
- Garlic powder
- White wine
- Italian sausage, could substitute ground beef
- Canned diced tomatoes
- Vegetable stock, could substitute beef stock
- Marinara sauce
- Refrigerated cheese tortellini, or any flavor of tortellini
- Heavy cream, could substitute whole milk or half & half
- Fresh basil
This soup is loaded with hearty flavors from the onion, garlic, and fresh basil. Store-bought cheese tortellini is a great quick way to add to this soup!
Tools I used for this one-pot tortellini soup 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
A bowl of this hearty tortellini soup is perfect for a cozy night in, serve a big bowl with some crusty bread and fresh shaved cheese!
If you like this one-pot tortellini soup, you’ll love these other easy soups…
Instant Pot Creamy Buffalo Chicken Soup Recipe
Panera Bread Chicken Tortilla Soup
Simple One-Pot Black Bean Soup
Easy Roasted Cherry Tomato Soup Recipe
How can I make my soup more creamy?
Adding in additional heavy cream or half and half can add extra creaminess. Whole milk can be added as well or mix in a little shredded cheese.
Variations & Topping ideas:
- Shaved parmesan cheese or asiago cheese
- Fresh basil, oregano, or thyme
- Red pepper flakes
- Use ground chicken or turkey
- Serve with crusty bread or ciabatta
- Top with a dollop of ricotta
- Use beef or veggie tortellini
Quick steps:
- Saute onion and garlic, deglaze pan
- Add in sausage or beef, season, and brown
- Add in tomatoes, sauce, and stock
- Simmer
- Add in tortellini and cook until tender
- Serve immediately
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.
*Leftover soup can be stored in an airtight container for 3-4 days. If the soup get’s to thick while reheating add in a bit or water or stock to thin out.
One Pot Tortellini Soup
Equipment
- Dutch Oven
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, or use ground beef
- 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
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
