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One-Pot Sausage and Tortelloni Soup

One-Pot Sausage and Tortelloni Soup

with Baby Spinach in a Tomato Broth

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Give the dishwasher a break tonight: all you need to put this recipe together is a pot and a couple utensils for stirring and chopping. But just because it involves minimal effort doesn’t mean that it has minimal flavor. Loaded with cheesy tortelloni, slices of sweet sausage, tender spinach leaves, and a tomato-y broth, the soup brims and bubbles with plenty of filling, Italian-inspired flavors.

Tags:Child friendlyOne PotSpicyFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

¼ ounce


2 teaspoon

Garlic Powder

1 teaspoon

Dried Oregano

9 ounce

Sweet Italian Pork Sausage

2 box

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

9 ounce

Cheese Tortelloni

(ContainsEggs, Milk, Wheat)

5 ounce


½ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery


Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate28 g
Sugar10 g
Dietary Fiber4 g
Protein26 g
Cholesterol75 mg
Sodium1330 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve, peel, and dice onion. Thinly slice sausage into rounds


Heat a large drizzle of olive oil in a large pot over medium-high heat. Add sausage and cook until browned, 1-2 minutes per side. Remove from pot and set aside. Add onion, garlic powder, and oregano to pot. Cook, tossing, until just softened, 2-3 minutes.


Return sausage to pot, along with crushed tomatoes, stock concentrate, and 5 cups water. Stir, scraping up any browned bits from bottom of pot. Bring to a boil, then season with salt and pepper.


Once soup is boiling, add tortelloni. Let cook until tender, about 8 minutes.


Stir spinach and parsley into pot and let wilt. Season with salt and pepper.


Divide soup between bowls. Sprinkle with Parmesan and chili flakes (to taste—you might want to skip this for the kids).