Name: Sausage Tortellini Soup with Spinach Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound Italian sausage, casings removed; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 4 cloves garlic, minced; 6 cups low sodium chicken broth; 1 can (14.5 ounces) fire roasted diced tomatoes; 1 teaspoon Italian seasoning; 1 teaspoon dried basil; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/4 to 1/2 teaspoon crushed red pepper flakes; 9 to 12 ounces refrigerated cheese tortellini; 3 to 4 cups fresh baby spinach, roughly chopped; 1/2 to 3/4 cup heavy cream or half and half; 1/2 cup freshly grated Parmesan cheese, plus more for serving

Sausage Tortellini Soup with Spinach Recipe tastes rich, cozy, and a little bit creamy, with cheesy pasta pockets and tender greens in every spoonful. It works well for busy weeknights, chilly weekends, or whenever you want a full meal in about 35 minutes. I tested this version on my own picky family, and they scraped the pot so clean I briefly considered hiding the leftovers next time.

Why You Should Try This Sausage Tortellini Soup with Spinach Recipe

This Sausage Tortellini Soup with Spinach Recipe delivers big flavor with very little effort. Browned sausage, cheesy tortellini, and fresh spinach turn a simple pot of soup into a full dinner that feels cozy but still light enough for any season.

You cook everything in one pot, so cleanup stays easy. Store-bought tortellini and canned tomatoes keep the ingredient list simple while still tasting like you simmered all afternoon.

“This Sausage Tortellini Soup with Spinach Recipe tastes like a restaurant meal but comes together faster than takeout, and my whole family asked for seconds. ★★★★★”

Ingredients You’ll Need

Sausage & aromatics

1 pound Italian sausage, casings removed
- Use mild for kids or hot for a little kick. I like Johnsonville or your favorite store brand.
1 tablespoon olive oil
- Add only if your sausage looks lean.
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced

Broth & seasonings

6 cups low sodium chicken broth
- Use a good boxed brand like Swanson or Kirkland. Low sodium gives you better control.
1 can (14.5 ounces) fire roasted diced tomatoes
- Regular diced tomatoes also work. Fire roasted adds a subtle smoky flavor.
1 teaspoon Italian seasoning
1 teaspoon dried basil
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon crushed red pepper flakes
- Optional, adjust to your heat level.

Tortellini & greens

9 to 12 ounces refrigerated cheese tortellini
- Any brand works; Buitoni and Rana hold up nicely in soup. Frozen tortellini also works; add 2 to 3 extra minutes of cooking.
3 to 4 cups fresh baby spinach, roughly chopped
- You can swap in chopped kale; simmer it 5 extra minutes to soften.

Creamy finish (optional but tasty)

½ to ¾ cup heavy cream or half and half
- Heavy cream gives a richer texture; half and half keeps it lighter.
½ cup freshly grated Parmesan cheese, plus more for serving

Pantry shortcuts & substitutions

Use pre-chopped mirepoix (onion, carrot, celery mix) from the produce section to save time.
Replace Italian sausage with chicken sausage or turkey sausage if you want a lighter soup.
Use vegetable broth instead of chicken broth if you need a poultry free version.
Stir in a can of white beans for extra protein and fiber.

Equipment

Large heavy bottomed pot or Dutch oven (at least 5 to 6 quarts)
Wooden spoon or spatula
Sharp knife and cutting board
Ladle for serving
Measuring cups and spoons

Tips & Tricks

Brown the sausage well so it develops deep flavor and little crispy bits on the bottom of the pot.
Drain some fat if the pot looks greasy, but keep 1 to 2 tablespoons to flavor the veggies.
Dice the carrots and celery small so they soften quickly and cook at the same rate as the onion.
Add tortellini near the end of cooking so it stays tender and does not turn mushy.
Taste the broth before adding extra salt, since sausage and Parmesan both add saltiness.
Stir the spinach in right at the end so it stays bright green and tender.
Turn off the heat before adding cream so it does not curdle.
Serve the soup thicker by simmering uncovered a few extra minutes, or thinner by adding a splash more broth.

How to Make Sausage Tortellini Soup with Spinach Recipe

Step 1: Sauté veggies and aromatics

Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the sausage and break it up with a wooden spoon. Cook until browned and cooked through, about 6 to 8 minutes, and scrape up any browned bits from the bottom of the pot. If the pot looks very greasy, spoon off some fat, but leave a thin layer for flavor.

Add the diced onion, carrots, and celery to the pot with the sausage. Stir and cook until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. Add the minced garlic and cook 1 minute, stirring often so it does not burn.

Step 2: Build the broth

Sprinkle in the Italian seasoning, dried basil, salt, pepper, and crushed red pepper flakes. Stir so the spices coat the sausage and vegetables. Pour in the chicken broth and the can of diced tomatoes with their juices. Stir again and bring the soup up to a gentle boil over medium high heat.

Once the soup reaches a boil, lower the heat to medium low. Let it simmer uncovered for about 10 minutes so the flavors blend and the carrots turn tender. Stir occasionally so nothing sticks to the bottom.

Step 3: Cook the tortellini

Add the cheese tortellini to the simmering soup. Stir gently so the pasta does not stick together. Cook according to the package directions, usually 3 to 5 minutes for refrigerated tortellini, until the pasta turns tender and floats to the top.

Taste a tortellini to check the texture. If you use frozen tortellini, give it 2 to 3 extra minutes. Keep the soup at a gentle simmer so the pasta cooks evenly and the broth stays clear.

Step 4: Add spinach and creamy finish

Stir in the chopped baby spinach. Let it wilt in the hot soup for 1 to 2 minutes, until it turns bright green and soft. Turn the heat to low, or even off, before you add the cream.

Pour in the heavy cream or half and half while you stir. Add the grated Parmesan and stir until it melts into the broth. Taste and adjust with more salt or pepper if needed, then ladle the Sausage Tortellini Soup with Spinach into bowls and top with extra Parmesan.

What to Serve with Sausage Tortellini Soup with Spinach Recipe

This Sausage Tortellini Soup with Spinach Recipe already brings protein, carbs, and veggies, so you only need simple sides. Crusty bread, garlic bread, or warm breadsticks work perfectly for dunking and soaking up the creamy tomato broth. A crisp green salad with a light vinaigrette balances the richness of the sausage and tortellini. Add a side of roasted vegetables or steamed broccoli if you want extra greens on the table.

Storage Options

Cool leftovers to room temperature, then store the soup in airtight containers in the fridge for up to 3 to 4 days.
The tortellini keeps soaking up broth, so add a splash of water or broth when you reheat to loosen the texture.
Reheat gently on the stove over low to medium heat, stirring often, until hot but not boiling, or warm individual bowls in the microwave in short bursts.
Freeze the soup without tortellini for best texture up to 2 months, then add fresh cooked tortellini when you reheat.