Easy One Pot Tortellini Zuppa Toscana

This Easy One Pot Tortellini Zuppa Toscana is cozy, comforting, and incredibly delicious.

Easy One Pot Tortellini Zuppa Toscana

A rich creamy broth filled with spicy italian sausage, onion, garlic, tortellini, and kale. A touch of spice that will most definitely keep you coming back for more!!

I shared a recipe on the blog for a more traditional Zuppa Toscana a few years ago, and it’s become one of the most popular soups ever since.

Easy One Pot Tortellini Zuppa Toscana

I crave it all the time and make it at least once a month, so I decided to switch things up a bit and re-create the recipe using tortellini instead of potatoes. So, here we are– Easy One Pot Tortellini Zuppa Toscana, and wow- SO YUM!

Easy One Pot Tortellini Zuppa Toscana

If you’re looking for a new super easy weeknight dinner, this is for you! It’s so beyond simple, made in one pot, ready in less than 20 minutes, and good for the whole family. It’s just good for the soul.

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Easy One Pot Tortellini Zuppa Toscana

Easy One Pot Tortellini Zuppa Toscana
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

  • 23 T olive oil 
  • 1 lb spicy italian sausage, bulk (casing removed if you bought in links)
  • 1 yellow onion, diced 
  • 6 cloves garlic, minced 
  • 5 c chicken broth, more as needed
  • 10 oz tortellini of choice (I used spinach tortellini)
  • 1 tsp ground fennel 
  • 3/4 tsp italian seasoning 
  • 3/4 tsp dried oregano 
  • 1/4 tsp red pepper flakes 
  • 1 1/2 tsp salt, more or less to taste
  • 1/2 tsp pepper, to taste
  • 3/4 c nut pods original (can sub regular milk, or any other non dairy creamer of choice) 
  • 45 handfuls chopped kale, removed from stem
  • Parmesan, for serving, optional 
Scale

Instructions

  1. heat oil in dutch oven or large stock pot over medium high heat. Add sausage and cook, breaking up with the back of your spoon until fully cooked and crumbly.  
  2. Add onion, garlic, and spices, and cook another few minutes, until onion is soft and garlic fragrant. 
  3. Pour in chicken broth and add tortellini, bring to a boil and cook just until tortellini is cooked. 
  4. Stir in nutpods (or milk) and shredded kale and cook another 2-3 minutes until kale is wilted. 
  5. Adjust salt and pepper, then serve warm topped with parmesan! 
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4 Comments

  • Reply
    Kristen Boydston
    January 19, 2021 at 12:36 pm

    Loooooved this soup – it was surprisingly “light” and hearty at the same time. We are a total soup family and this is going to be added to the normal rotation, my husband can’t stop raving about it!… we used three cheese tortellini. YUM!

    • Reply
      Lindsay Cola (Tippens)
      March 1, 2021 at 3:03 pm

      Hi Kristen! Oh yay– so happy you love it!! We are 1000% a soup family too! Thank you for taking the time to share! Truly means so much. Have a great day!!

  • Reply
    Sarah
    February 25, 2021 at 11:25 am

    I make this soup at least twice a month. We love it!! I use oat milk as the creamer since that is usually what I have on hand. I also use a mild Italian sausage to cut down on spice level. Great way to get daily greens in this delicious soup!!

    • Reply
      Lindsay Cola (Tippens)
      March 1, 2021 at 3:01 pm

      Hi Sarah!! Thank you so much for sharing, I’m so glad you love the soup!! I haven’t tried it with Oat Milk, but I’ll need to try sometime!

      Thanks again for taking the time to leave a comment- means so much and helps other readers! Have a wonderful day!!!

      xo,Lindsay

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