One Pot Creamy Tuscan Tortellini Soup with Fennel Sausage
One Pot Creamy Tuscan Tortellini Soup with Fennel Sausage is the ultimate cosy, flavour-packed dish that delivers on taste, comfort, and convenience. With a luscious tomato and parmesan-infused broth, fennel spiced sausage, and pillowy cheese-filled tortellini, every spoonful is a hug in a bowl.
This easy tortellini soup is inspired by the bold, rustic flavours of Tuscany but made simple for weeknight cooking. It’s a one-pot wonder—meaning minimal prep, minimal washing up, and maximum satisfaction. Plus, it’s loaded with cavolo nero (or swap for spinach or kale), bringing a boost of greens to this creamy soup. Whether you’re craving a warming winter dinner or a quick midweek meal, this dish is your answer.
Why You’ll Love This Recipe
✔️ Quick & Easy – Ready in just 25 minutes, perfect for busy weeknights.
✔️ One-Pot Wonder – Less washing up, more time to enjoy.
✔️ Creamy & Comforting – A rich, velvety broth with cheesy tortellini goodness.
✔️ Flavour-Packed – Savoury fennel sausage, garlic, and Italian herbs bring incredible depth.
✔️ Nutritious & Satisfying – Protein, greens, and carbs in one balanced bowl.
✔️ Versatile – Swap ingredients to suit your taste—use chicken sausage, add mushrooms, or spice it up with chilli flakes.
A rich dish? Yes! A nutrition dish? That too! An easy dish? Absolutely! A quick dish? On the table within 25 minutes!
This recipe is inspired by the lovely Serving Dumplings who is the queen of one pot dishes. I love using fennel sausage, for example in my Fennel Sausage in a Tomato, Fennel & Parmesan Broth with White Beans and Cavolo Nero or what about Fennel & Tomato Ragù with Fennel Sausage.
One Pot Creamy Tuscan Tortellini Soup with Fennel Sausage
(3 votes, average: 5.00 out of 5)
Loading...Enjoy a warm bowl of One Pot Creamy Tuscan Tortellini Soup with Fennel Sausage, packed with flavour and comfort.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, thinly sliced
- 1 small leek, finely chopped (white and green parts)
- 1 celery stalk, finely chopped
- 1-2 small carrots, finely chopped
- 2 pork sausages
- 1 tsp fennel seeds (optional)
- 1 tsp chilli flakes (optional)
- ½ cup white wine
- 1 can whole or crushed tomatoes
- 3 cans water
- 1 stock cube (chicken or vegetarian
- 125 ml full fat cream
- Parmesan rind (optional)
- 300 - 400 g cavolo nero or kale, roughly chopped
- 250 g tortellini of choice (I had ricotta & spinach
- Pepper & Salt to taste
- To serve: freshly grated parmesan / Fresh crusty bread
Instructions
Remove the skins from the sausages, add a drop of olive oil to a heave based pan and add the sausage meet and fennel seeds. Break down with the back of a wooden spoon into bitesize pieces and fry until cooked through and browning on all sides. Remove from the pan and set aside.
If needed add some more olive oil to the pan and add the onion and a pinch of salt, sauté until translucent and fragrant, ± 3 minutes.
Add the garlic, leek, carrot and celery and sauté 1-2 minutes until softened and then deglaze the pan with the wine. Give it a good stir to scrape all the goodness off the bottom of the pan and let bubble away for 3-4 minutes to let the alcohol evaporate.
Add the tomatoes, water, stock cube and parmesan rind (if using).
Bring to a simmer and let bubble away for 10 minutes. Taste and season with pepper & salt.
Add the tortellini, cream and cavolo nero and let simmer, for ± 3-4 minutes until the tortellini is cooked through. Remove the parmesan rind.
Serve with freshly grated parmesan on the top and some fresh crusty bread or garlic bread on the side.
