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.
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
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