WHAT’S FOR DINNER?
Italian Sausage and Spinach Tortellini Soup
Array/5
COOK TIME
30 min
TOTAL TIME
40 min plus simmer time
SERVINGS
4-6 servings
This Italian Sausage and Spinach Tortellini Soup is everything you want in a cold weather dinner. It’s hearty, flavorful, and packed with tender tortellini, spicy sausage, and fresh spinach. Perfect for busy families, it’s ready in under an hour with just one pot!
I found this easy sausage and tortellini soup while scrolling Pinterest last fall, thanks to Yellow Bliss Road. I was looking for something hearty and easy, and this recipe delivered big time! The ingredients are simple, and I already had most on hand, including frozen spinach and ready made tortellini.
The first time I made it was on Halloween, and it disappeared fast! All you need to do is brown the sausage with onions and garlic, then add crushed tomatoes and broth for a rich base. Toss in spinach and tortellini to simmer until tender and you’re done! I love to serve it with thick, crispy slices of French bread topped with a sprinkle of Parmesan, which brings it all together. This spinach and tortellini soup earned a top spot on my cold weather soup rotation alongside Creamy Chicken Noodle Soup, Steakhouse Soup and Vegetable Tortellini Soup when we want to change it up!
Why You’ll Love This Recipe
It’s a One-Pot Wonder: Everything comes together in one pot. Perfect for busy weeknights when you need something satisfying and easy.
Big Flavor with Simple Ingredients: With Italian sausage, fresh spinach, and tender tortellini, this soup is packed with flavor using ingredients you likely already have on hand.
Ready in Under an Hour: In just 40 minutes, you can have a comforting bowl of soup that tastes like it’s been simmering all day.
Kid-Friendly: The mild spice of the sausage and the fun, tender tortellini make it a hit for kids and adults.
Customizable: Swap spinach for kale, try different types of sausage, or even add extra veggies for a personal touch.
Perfect for Leftovers: This soup tastes even better the next day, so make a big batch and enjoy easy, delicious lunches or dinners throughout the week for meal prep.
Ingredients You’ll Need
Vegetable Oil – Used for browning the sausage and onions, bringing out rich flavors without overpowering the soup.
Italian Sausage – Gives the soup a savory, slightly spicy kick that forms the backbone of this soup’s bold taste. Choose mild or hot sausage, depending on your spice preference!
Onion & Garlic – Both add a pungent sweetness and depth as it cooks down, giving the broth a gentle, comforting flavor that pairs perfectly with the sausage.
Crushed Tomatoes – Creates the rich, hearty base of the soup, adding a tangy depth that balances the spices.
Vegetable or Chicken Broth – Helps develop the soup’s flavor. Go with chicken broth if you want a heartier taste.
Basil – A few tablespoons bring a fresh, herby note that complements the tomatoes and sausage. You can use fresh or dried.
Salt and Pepper – Essential seasonings that enhance every ingredient.
Tortellini – The star pasta adding a tender, cheesy bite that makes this soup hearty and satisfying. Fresh tortellini cooks up quickly and is great for that soft, melt-in-your-mouth texture.
Fresh Spinach – Adds a pop of green and a boost of nutrition, wilting into the broth.
Shredded Parmesan – Sprinkle on top to add a salty, nutty flavor that pulls everything together beautifully.
How to Make Italian Sausage and Spinach Tortellini Soup
Cook the sausage: Start by heating a large pot over medium-high heat, adding a bit of vegetable oil to coat the bottom. Sauté the diced onion until it softens, then add the Italian sausage and minced garlic. Cook everything together, breaking up the sausage as it browns until it’s no longer pink.
Simmer the broth: Once the sausage is cooked, pour in the crushed tomatoes and broth. Stir well, allowing the mixture to come to a gentle boil. Reduce the heat to low, cover the pot, and let it all simmer for 20–30 minutes.
Add tortellini and spinach: After the soup has simmered, add the tortellini and fresh spinach. Stir them in and continue cooking for about 10 minutes, until the tortellini is tender and the spinach has wilted into the broth. Adjust the salt and pepper to taste, then ladle the soup into bowls and top with shredded Parmesan. Enjoy!
Expert Tips
Use Fresh Tortellini for The Best Texture: Fresh tortellini cooks quickly and has a softer texture that melts into the soup. If you only have dried tortellini, just add a few more minutes to the cooking time.
Deglaze for Extra Flavor: After browning the sausage and onions, you can add a splash of white wine or broth to deglaze the pot, scraping up any browned bits. This adds a deeper flavor to the soup base.
Balance the Acidity of Tomatoes: If you find the soup a bit acidic from the tomatoes, add a teaspoon of sugar or a pinch of baking soda to mellow it out.
Layer in Fresh Herbs at the End: For even more flavor, add a sprinkle of fresh basil or parsley just before serving.
Adjust Consistency with Broth: If the soup becomes too thick while simmering, add a bit more broth to reach your preferred consistency.
Flavor Variations and Substitutions
Swap Italian Sausage for Chicken Sausage: For a lighter option, try using chicken sausage. It still adds great flavor. Look for spicy or garlic-seasoned varieties for extra flavor.
Use Spicy Italian Sausage: This will add a kick of heat that pairs well with the Italian flavors.
Use Different Greens: If you don’t have spinach, try adding kale, Swiss chard, or arugula. Each brings a unique flavor and texture, with kale adding a bit more chew and arugula adding a peppery bite.
Make It Vegetarian: To make this soup vegetarian, omit the sausage and add sliced mushrooms or plant-based sausage. Vegetable broth will deepen the flavor without the meat.
Gluten-Free Option: If you’re gluten-free, swap in gluten-free tortellini or gnocchi. Check the label on the broth to make sure it’s also gluten-free.
Storing & Freezing
Storing: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. Allow the soup to cool completely before sealing.
Freezing: Let the soup cool fully, then transfer to a freezer-safe container, leaving a little space at the top for expansion. Freeze for up to 3 months. Keep in mind that the tortellini may be much softer after thawing.
Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until warmed through. If reheating from frozen, thaw it in the fridge overnight first, then heat on the stove and add a little extra broth if the soup is too thick.
FAQ
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker! Brown the sausage, onions, and garlic on the stovetop first, then transfer everything except the tortellini and spinach to the slow cooker. Cook on low for 4–5 hours, adding the tortellini and spinach in the last 30 minutes.
Can I use dried tortellini instead of fresh?
Yes, dried tortellini works well in this recipe. Just add it a bit earlier in the cooking process, as it will take slightly longer to cook than fresh tortellini.
What’s the best way to make this soup spicier?
To give it more heat, use hot Italian sausage or add a pinch of crushed red pepper flakes along with the garlic and onions. You can also add a few dashes of hot sauce before serving.
Can I add extra vegetables to this soup?
Yes, add mushrooms, zucchini, bell peppers, or even diced carrots make great additions and add extra nutrition and flavor. Just chop and sauté them along with the onions and sausage.
What’s the best way to thicken the soup?
If you prefer a thicker soup, allow it to simmer uncovered for a few extra minutes, or add a cornstarch slurry (1 tablespoon cornstarch mixed with one tablespoon water) to the broth and stir until it thickens.
More Comforting Soup Recipes
Print
Italian Sausage and Spinach Tortellini
This soup is perfect for these cold, cold days. Tomato base, a bit of spice from the sausage, tortellini and the hearty spinach all come together to make this yummy, super yummy, soup.
Ingredients
1 tablespoon vegetable oil
1 pound ground Italian Sausage
1/2 cup diced onion about 1/2 medium sized onion
1 tablespoon minced garlic
1–28 oz can crushed tomatoes
1–32. oz. box of vegetable or chicken broth
2 tablespoons chopped basil
1 teaspoon salt
1/2 teaspoon pepper
1 9- ounce package refrigerated tortellini
2 cups packed fresh spinach
Shredded/Grated parmesan for topping
Instructions
- Heat a large, heavy bottomed pot over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
- Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
- Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
- Add tortellini and spinach and simmer for about ten minutes, until pasta is tender. Serve with shredded Parmesan.
Notes
Be sure not to add the pasta or spinach until shortly before serving or they will get mushy.
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6 Responses
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It was easy and delious!
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Super easy and so good!
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This is absolutely awesome! I have to triple the recipe every time I make it!
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Oh yay! I’m so happy you like it! This one never lasts long, you are smart to triple it!
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Love love LOVE this!!! Thanks sooo much for this amazingly delicious recipe ❤️
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Thank you Mary! So happy you liked it!
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6 Responses
It was easy and delious!
Super easy and so good!
This is absolutely awesome! I have to triple the recipe every time I make it!
Oh yay! I’m so happy you like it! This one never lasts long, you are smart to triple it!
Love love LOVE this!!! Thanks sooo much for this amazingly delicious recipe ❤️
Thank you Mary! So happy you liked it!