The Cozy One-Pot Dinner I’m Making on Repeat All Winter Long

There’s something about soup season that feels like permission to slow down, even when life refuses to cooperate. When the weather turns cold, I start craving meals that are warm, filling and low-stress—the kind that simmer quietly on the stove while I answer emails, help with homework or clean up the day’s chaos.

I’ve always loved soup, especially when pasta is involved, and over the years I’ve made my own version of what I call “kitchen sink tortellini soup,” a pot of broth, pasta and whatever vegetables need rescuing from the fridge.

So when cookbook author and content creator Maegan Brown (better known as The Baker Mama) shared her Tuscan Tortellini Soup on Instagram, I knew it was my kind of recipe. It’s straightforward, comforting and built for busy nights.

This is one of those recipes that reminds me that soup can be speedy. Sure, it’s great if you have all day to let something simmer on the stove, but it’s also good to have a streamlined version that comes together in 30 minutes but is still packed with flavor.

“I wanted a hearty, cozy dinner that felt special but came together fast—and my family loves anything with tortellini, Brown tells Parade. “I’m all about meals that are quick, comforting, and don’t leave a sink full of dishes.”

In Brown’s recipe, canned tomatoes, Italian sausage and cheese tortellini and a few pantry staples turn into a hearty dinner. This recipe leans on simple ingredients, bold flavors and family-friendly pasta, making it hearty without being heavy and cozy without being complicated.

Here’s how it went when I made this dish in my kitchen, plus everything you need to know to make it at your place.

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What Is Tortellini Soup?

Tortellini soup is a broth-based soup built around tender, stuffed pasta. Instead of noodles or rice, cheese- or meat-filled tortellini becomes the star, adding richness and texture to the soup.

This Tuscan-style version keeps things classic and approachable. There’s no stock to build, no long list of ingredients or complicated steps and the pasta cooks right in the tomatoey broth.

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Ingredients Needed for Tuscan Tortellini Soup

This recipe uses ingredients that you probably already have in your pantry. To make it, you’ll need olive oil, onion, garlic, ground Italian sausage, crushed tomatoes, Italian-style stewed tomatoes, chicken broth, Italian seasoning, salt, pepper, cheese tortellini, fresh spinach and shredded cheese.

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How To Make Tuscan Tortellini Soup

Everything happens in one pot.

First, warm your olive oil and add the onion and garlic. Once the vegetables soften, add the Italian sausage, breaking it apart as it cooks.

Next, add in the tomatoes, broth and Italian seasoning. When the mixture comes to a boil, add in the tortellini. The pasta cooks directly in the broth, thickening it slightly and absorbing the flavor. Brown used fresh tortellini, but I used frozen, so mine had to cook a little longer, which I didn’t mind. It was still done faster than you’d think for soup.

Spinach, salt and pepper go in at the very end, allowing the spinach to wilt just enough to stay vibrant and tender. Add cheese just before serving.

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My Honest Thoughts About This Tuscan Tortellini Soup

This recipe is fast, filling and genuinely satisfying, plus it’s super easy. The texture is especially good. The broth is rich without being thick, the tortellini is tender and the sausage adds just enough heft to make it feel like a complete meal.

Despite the short ingredients list, it tastes layered, as if it simmered much longer than it did. What I appreciated most is how low-pressure the whole experience felt. I didn’t worry about technique, timing or precision. I just followed the steps and ended up with something everyone in my family enjoyed, which is never a given.

I’ll make this again and often, especially during cold weeks when comfort matters more than culinary ambition.

Related: I Made ‘Cheeseburger Soup’ and It’s a Deliciously Simple Supper

What Are Some Variations on Tortellini Soup?

One of the best things about tortellini soup is how adaptable it is. You can swap sausage for rotisserie chicken, ground turkey or leave it out entirely for a vegetarian version. Kale or Swiss chard works beautifully in place of spinach, adding heartiness and color.

Spinach or sausage-filled tortellini both offer an easy way to change things up, and refrigerated mini ravioli can be substituted with equally good results. In a pinch, any short dried pasta will work, though it will require a longer cooking time in the broth.

For a heartier version, add a splash of dairy. “Cream makes it extra cozy, and white beans or mushrooms are great if you want to bulk it up a bit,” shares Brown. You could also add zucchini or bell peppers, especially if you’re trying to use up vegetables, which is the very spirit of my “kitchen sink” version.

And if you’re looking to round out the meal, Brown has some thoughts. “Crusty bread for dipping is a must,” she says. “And I love a sprinkle of Parmesan on top. I also love serving it with a big Caesar salad or roasted broccoli.”

Related: I Made French Onion Soup in the Crock-Pot and It’s Rich, Cheesy and Oh-So Easy

How To Store Tortellini Soup

Leftover tortellini soup stores well. “Let it cool completely and then store it in an airtight container in the fridge and reheat gently in the microwave or on the stovetop,” says Brown. “The tortellini softens a bit but still tastes amazing.”

Because the tortellini continues to absorb liquid as it sits, the soup will naturally thicken. Adding a splash of chicken broth while reheating helps restore its original consistency.

If you want to freeze the dish, Brown suggests using a slightly different method. “I’d wait to add the tortellini until reheating, so it doesn’t get too soft or soggy,” she says.

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Source:

• Maegan Brown, award-winning cookbook author and the food blogger behind The Baker Mama