Sausage Tortellini Soup with Spinach is comfort in a bowl: a soul-soothing medley of tender cheese tortellini, juicy Italian sausage, and vibrant greens, all simmered in a creamy, herby tomato broth. It’s the sort of recipe that makes people want to linger at the dinner table just a little bit longer, sopping up every last drop with crusty bread. Best of all, it comes together quickly and uses accessible, wholesome ingredients, making it perfect for busy weeknights or when you’re craving a cozy homemade meal that still feels special.

Sausage Tortellini Soup with Spinach Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about simple, honest components coming together to create something magical. Every ingredient in Sausage Tortellini Soup with Spinach brings its own character to the pot—hearty, fresh, or creamy—working together for that crave-worthy flavor you’ll want again and again.

Olive oil: Adds richness and helps to brown the sausage for extra savory notes.
Italian sausage: The star protein, giving each spoonful assertive flavor and satisfying texture. Use sweet or spicy sausage to suit your taste!
Onion: A classic base that brings sweetness and depth to the broth.
Garlic: Gives a punch of aromatic flavor that infuses every spoonful.
Chicken broth: The flavorful liquid foundation that keeps the soup light yet robust.
Canned diced tomatoes (with juices): Create a tangy, bright, and slightly chunky base.
Dried basil: Lends sweet, herby undertones essential to the Italian vibe.
Dried oregano: Adds earthiness and rounds out the flavor profile.
Red pepper flakes (optional): For a pop of gentle heat—add as much or as little as you like!
Refrigerated cheese tortellini: Ultra-plush little pasta pillows that soak up every drop of deliciousness.
Fresh baby spinach: Wilts quickly, adding color and freshness while boosting nutrition.
Heavy cream (optional): Stirred in at the end for silkiness and a touch of richness.
Salt and black pepper: Essential for bringing all the flavors together—taste as you go!
Grated Parmesan (for serving): Offers a salty, umami finish and irresistible aroma.

How to Make Sausage Tortellini Soup with Spinach

Step 1: Brown the Sausage

Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage (with the casings removed), and use a wooden spoon or spatula to break up the meat as it cooks. Let it sizzle until browned and cooked through, stirring occasionally so you get plenty of caramelized bits—the foundation for tons of flavor in Sausage Tortellini Soup with Spinach.

Step 2: Sauté Onion and Garlic

Toss in the chopped onion and let it cook for three or four minutes, just until it softens and turns a little translucent. Then, stir in the garlic and let it bloom for another minute. This savory-sweet duo infuses every part of the soup with cozy, inviting aroma.

Step 3: Add Broth, Tomatoes, and Herbs

Pour in the chicken broth and canned diced tomatoes (including all their juices). Add dried basil, dried oregano, and a sprinkle of red pepper flakes if you like a bit of gentle heat. Give everything a good stir and bring the mixture to a gentle boil—watch how the colors start to meld together into a gorgeous, aromatic soup base.

Step 4: Simmer with Tortellini

Reduce the heat so the soup is simmering gently. Add the cheese tortellini and cook according to the package directions, which is usually about five to seven minutes. The tortellini cook right in the broth, absorbing loads of flavor and helping thicken the soup ever so slightly.

Step 5: Wilt the Spinach

Stir in the fresh baby spinach right at the end. Give it a minute or two to wilt—it’ll shrink dramatically and melt into the soup, adding vivid color and nutrition without overpowering the delicate tortellini or sausage.

Step 6: Finish with Cream (Optional), Season, and Serve

If you want your Sausage Tortellini Soup with Spinach to be extra-luxurious, stir in the heavy cream here. Let it heat through, then taste and adjust with salt and black pepper as needed. Ladle hot soup into bowls and top with plenty of freshly grated Parmesan for the perfect finish.

How to Serve Sausage Tortellini Soup with Spinach

Garnishes

A flurry of grated Parmesan is a classic, but don’t stop there. Freshly cracked black pepper, a few torn fresh basil leaves, or a drizzle of good olive oil can take your bowl of Sausage Tortellini Soup with Spinach to restaurant-level deliciousness with hardly any effort.

Side Dishes

A crusty hunk of bread is a must—think sourdough, Italian, or even garlic bread for soaking up every last bit of the luscious broth. A simple green salad with a tangy vinaigrette balances the richness of the soup, while roasted vegetables round out the meal beautifully.

Creative Ways to Present

Ladle the soup into wide, shallow bowls to showcase the plump tortellini and ribbons of wilted spinach. For a dinner party touch, serve in individual soup crocks with the Parmesan broiled on top until bubbly. Or, pour smaller portions into espresso cups for a cozy appetizer at your next gathering!

Make Ahead and Storage

Storing Leftovers

Leftover Sausage Tortellini Soup with Spinach is just as delightful the next day. Allow the soup to cool, then store in an airtight container in the refrigerator for up to three days. Note that the tortellini will continue to absorb some liquid, so the soup may thicken as it sits.

Freezing

If you’d like to freeze leftovers, it’s best to do so before adding the tortellini (they tend to soak up lots of broth and can get mushy when reheated from frozen). Simply freeze the soup base, then add fresh tortellini and spinach after thawing and reheating.

Reheating

To reheat, simply warm the soup gently on the stovetop, stirring occasionally, until hot. You can also microwave smaller portions, pausing to stir every minute or so to ensure even heating. If the soup has thickened, splash in a bit more broth or water to restore its original consistency.

FAQs

Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini work perfectly in Sausage Tortellini Soup with Spinach. Just add them directly to the simmering broth and cook for a minute or two longer than the package recommends, until they float and are fully tender.

What’s the best sausage to use for this soup?

Mild or spicy Italian sausage both work beautifully, so it’s really up to your preference. Try turkey or chicken sausage for a lighter spin, or opt for a plant-based sausage if you want a vegetarian twist (just use veggie broth!).

Can I make this soup dairy-free?

Yes, you can! Simply skip the heavy cream and Parmesan, and make sure to pick a dairy-free tortellini variety. The soup will still develop a fantastic, rich flavor thanks to the sausage and aromatics.

How do I keep the tortellini from overcooking?

Add the cheese tortellini just before you’re ready to serve and cook them only until they’re tender. If you know you’ll have leftovers, consider cooking the tortellini separately and adding them to individual bowls before serving, which keeps their texture perfect.

Can I add more veggies to Sausage Tortellini Soup with Spinach?

Definitely! Bell peppers, zucchini, kale, or even chopped carrots can all be added along with the onion, depending on what you have on hand. This soup is wonderfully adaptable—feel free to make it your own.

Final Thoughts

There’s nothing quite like a steamy bowl of Sausage Tortellini Soup with Spinach to warm you right up and satisfy a crowd. Whether it’s your first time or your fiftieth, this recipe always feels like a hug from the inside out. Give it a try—you just might find your new favorite dinnertime tradition!

Sausage Tortellini Soup with Spinach Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and creamy Sausage Tortellini Soup with Spinach that’s bursting with savory flavors. This Italian-inspired soup is a hearty one-pot meal perfect for cozy nights.

Ingredients

Scale

Sausage Tortellini Soup:

1 tablespoon olive oil
1 lb Italian sausage (casings removed)
1 small onion (chopped)
2 cloves garlic (minced)
4 cups chicken broth
1 (14.5 oz) can diced tomatoes (with juices)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
9 oz refrigerated cheese tortellini
2 cups fresh baby spinach
1/2 cup heavy cream (optional)
Salt and black pepper to taste
Grated Parmesan for serving

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Instructions

In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 1 more minute.
Pour in the chicken broth and diced tomatoes. Add basil, oregano, and red pepper flakes if using. Bring to a boil, then reduce to a simmer.
Add the tortellini and cook according to package instructions, usually 5–7 minutes. Stir in the spinach and let wilt for 1–2 minutes.
If using, stir in the heavy cream and heat through. Season with salt and black pepper to taste. Serve hot with grated Parmesan on top.