Sausage Spinach Tortellini Soup

4.34 from 3 votes
45 minutes
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Sausage Spinach Tortellini Soup comes together in about 45 minutes for a quick and easy bowl of comfort, perfect for a weeknight! Italian sausage, spinach, and cheesy tortellini float in a spicy, tomatoey broth! Serve with Artichoke Focaccia for a meal everyone will want seconds of!

Sausage Spinach Tortellini Soup in white Dutch oven with soup ladle.

Why This Recipe is a Keeper!

Although soup, in general, is warm and comforting, adding cheese-filled tortellini takes the comfort to another level!

The flavor party in this hearty and filling soup starts with Italian sausage. Then, gotta have onions. Carrots add sweetness and a little pop of color.

The spicy broth is a simple combination of chicken stock, tomato sauce, basil, and crushed red pepper flakes. Add bagged baby spinach for nutrition and premade cheese-filled tortellini for a soup everyone will rave about!

This Sausage Spinach Tortellini Soup recipe is:

  • Super easy with a low amount of prep work!
  • Hearty, comforting, and filling!
  • Make ahead! Just leave out the tortellini and add it when you reheat the soup.
Sausage Spinach Tortellini Soup in white bowl with ornate soup spoon sprinkled with grated Parmesan.

How to Make Sausage Spinach Tortellini Soup:

Recipe Ingredients:

Here’s everything you’ll need to make this sausage tortellini soup recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for Sausage Spinach Tortellini Soup in glass bowls.

Ingredient Notes and Substitutions:

  • Italian Sausage: I used spicy Italian sausage made from pork but you can use mild or sweet if you prefer. Chicken, turkey, or plant-based Italian sausage are healthier options.
  • Chicken Broth: Swanson Natural Goodness is my go-to boxed/canned chicken broth. The sausage will have a fair amount of sodium, so use lower or reduced-sodium chicken broth or stock and add salt if needed. Vegetable broth may also be used.
  • Tomato Sauce: Canned tomato sauce is not as chunky as other tomato products, so it works well as a base in soups and stews. Although crushed tomatoes or tomato puree would be suitable substitutes, store-bought tomato sauces are cooked down and already have seasonings added, so the flavor is more robust.
  • Crushed Red Pepper Flakes: We like things spicy, but please tone it down if that’s your preference. You can even leave it out if you are using spicy Italian sausage and your tolerance for spicy is low.
  • Baby Spinach: You can also use escarole or kale, baby or regular. Tuscan kale is the best kale option because it’s more tender.
  • Cheese Tortellini: Look for fresh cheese tortellini in the refrigerated pasta section. Avoid the dry, boxed tortellini because it won’t taste as good. You can also use spinach or mushroom tortellini.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Heat 1 tablespoon olive oil in a Dutch oven or another soup pot over medium-high heat.
  • Add the Italian sausage, reduce heat to medium, and cook for 5-6 minutes or until browned and no longer pink, crumbling the sausage as it browns.
  • Transfer the sausage to a paper towel-lined plate to drain the excess grease.
Cooked Italian Sausage in white Dutch oven.
  • Refresh the oil with the remaining 1 tablespoon of olive oil.
  • Add the onion and carrot and cook for 5-6 minutes or until the onion and carrot is very soft.
  • Add the garlic and cook for 10 seconds or until fragrant.
Cooked onion and carrot in white Dutch oven.
  • Add the chicken or vegetable broth, tomato sauce, dried basil, crushed red pepper flakes, and sausage.
  • Bring to a boil, reduce heat to low, and simmer for 10 minutes.
  • Add the spinach by the handful until wilted, approximately 2-3 minutes.
Spinach added to soup in white Dutch oven.
  • Add the tortellini and cook until it’s al dente, according to package directions.
Tortellini added to soup in white Dutch oven.
  • That’s it!! Easy, spicy Sausage Spinach Tortellini Soup!
  • Adjust seasoning with salt and black pepper.
  • Serve in bowls topped with freshly grated Parmesan cheese.
Finished Sausage Spinach Tortellini Soup in white Dutch oven with soup ladle on the side.

Chef Tips and Tricks:

  • Simmering the broth with the sausage deepens the soup’s flavor.
  • Use fresh, high-quality, store-bought tortellini for the best taste and texture.
  • Tortellini cooks quickly, so be cautious not to overcook it. Follow the recommended cooking time on the package, and add the tortellini towards the end.
Sausage Spinach Tortellini Soup in white bowl with ornate soup spoon sprinkled with grated Parmesan.

Frequently Asked Questions:

Can I make Spinach Sausage Tortellini Soup ahead of time?

Yes! However, leaving the tortellini out is the best way to make it ahead. Cook to the point of adding the tortellini.  Let cool completely, then refrigerate.  When ready to serve, bring to a simmer on the stovetop, then add the tortellini.

Can I make Sausage Tortellini Soup in a slow cooker?

Sure can! Cook the sausage, onion, and carrot as directed. Transfer to your slow cooker. Add the chicken broth, tomatoes, basil, and crushed red pepper flakes. Cook on High for 3 to 4 hours or Low for 7 to 8 hours. About 30 minutes before serving, add the spinach and tortellini. Season to taste with salt and pepper.

Can I freeze tortellini soup?

Absolutely! Cook the Sausage Tortellini Soup to the point of adding the fresh tortellini. Cool the soup completely in the refrigerator. Add the fresh tortellini to the cold soup then place in airtight freezer containers and freeze for two to three months. Thaw in the refrigerator or microwave then reheat on the stovetop or in the microwave.

Two bowls of Sausage Spinach Tortellini Soup with ornate soup spoon sprinkled with grated Parmesan.

Storage:

  • Store any leftovers in the refrigerator. Reheat in the microwave or stovetop, and enjoy within five days. The tortellini will soften up substantially, but it’s still delicious!

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Sausage Spinach Tortellini Soup in white Dutch oven with soup ladle.

Sausage Spinach Tortellini Soup

4.34 from 3 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Sausage Spinach Tortellini Soup comes together in about 45 minutes for a quick and easy bowl of comfort, perfect for a weeknight! Italian sausage, spinach, and cheesy tortellini float in a spicy, tomatoey broth!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups and Stews
Cuisine Italian
Servings 6
Calories 335 kcal

Ingredients
  

  • 2 tablespoons olive oil - divided
  • 1 pound Italian sausage - hot, mild, turkey or vegetarian, casings removed or bulk
  • 1 medium onion - chopped
  • 1 large carrot - finely chopped
  • 4 cloves garlic - minced
  • 6 cups chicken broth - or vegetable broth
  • 1 can (15-ounce) tomato sauce
  • 1 tablespoon dried basil
  • 1/2 teaspoon crushed red pepper flakes - or to tolerance
  • 1 bag (10-ounce) baby spinach - long stems removed
  • 1 package (9-ounce) refrigerated cheese tortellini
  • Salt and freshly ground black pepper - to taste
  • Freshly grated Parmesan cheese - for serving

Instructions
 

  • Heat 1 tablespoon olive oil in a Dutch oven or another soup pot over medium-high heat.
  • Add the Italian sausage, reduce heat to medium, and cook for 5-6 minutes or until browned and no longer pink, crumbling the sausage as it browns. Transfer the sausage to a paper towel-lined plate to drain off the excess grease.
  • Refresh the oil with the remaining 1 tablespoon of olive oil. Add the onion and carrot and cook for 5-6 minutes or until the onion and carrot is very soft.
  • Add the garlic and cook 10 seconds or until fragrant.
  • Add the chicken or vegetable broth, tomato sauce, dried basil, crushed red pepper flakes, and sausage. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
  • Add the spinach by the handful until wilted, approximately 2-3 minutes.
  • Add the tortellini and cook until it's al dente, according to package directions.
  • Adjust seasoning with salt and black pepper. Serve in bowls topped with freshly grated Parmesan cheese.

Notes

MAKE AHEAD:  Cook the Sausage and Spinach Tortellini Soup to the point of adding the tortellini.  Let cool completely, then refrigerate.  When ready to serve, bring to a simmer on the stovetop, then add the tortellini.
SLOW COOKER:  Cook the sausage, onion, and carrot as directed. Transfer the Sausage and Tortellini Soup to your slow cooker. Add the chicken broth, tomatoes, basil, and crushed red pepper flakes. Cook on High for 3 to 4 hours or Low for 7 to 8 hours. About 30 minutes before serving, add the spinach and tortellini. Season to taste with salt and pepper.
FREEZER-FRIENDLY:  Cook the Sausage Tortellini Soup to the point of adding the fresh tortellini. Cool the soup completely in the refrigerator. Add the fresh tortellini to the cold soup, then place it in airtight freezer containers and freeze it for two to three months. Thaw in the refrigerator or microwave, then reheat on the stovetop or microwave.

Nutrition

Serving: 1 | Calories: 335kcal | Carbohydrates: 6g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 62mg | Sodium: 1439mg | Potassium: 329mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2081IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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2 Comments

  1. This recipe is one I really want to try asap! I have a question. I’m in Chicagoland with many of Italian descent. Escarole is often available. I find it more appealing than spinach. Do you have any guidance as far as using escarole instead?

    1. Hi, John, Thanks so much for your question. So wonderful that you have access to traditional Italian ingredients. Escarole would be a wonderful substitute for spinach–thanks for mentioning it! No guidance, just clean it well as I recall it can be a muddy like kale. If you like the bitter edge of escarole, then use more of the outside leaves. The inner leaves will be milder. Thanks again so much and I’ll add it to the ingredient notes!