Tortellini Soup with Sausage and Spinach
A rich, one-pot tortellini soup with crumbled Italian sausage, cheese tortellini, and fresh spinach in a creamy tomato broth. Ready in 40 minutes and hearty enough to be the whole meal.
This tortellini soup is one of those weeknight dinners that looks and tastes like something you spent a lot of time on, and takes about forty minutes. The base is a creamy tomato broth built on browned Italian sausage and a can of crushed tomatoes, enriched at the end with a pour of heavy cream that turns the broth from a thin red soup into something thicker, silkier, and deeply satisfying. The tortellini goes in near the end and cooks directly in the broth, absorbing flavor as it finishes. Spinach wilts in at the very last moment and needs almost no time at all.
The sausage is the flavor anchor of the whole soup. Italian pork sausage – sweet, mild, or hot depending on what you like – gets browned and crumbled directly in the pot before anything else goes in. This step matters: the fond that forms on the bottom of the pot as the sausage browns gets lifted when the garlic, tomatoes, and broth go in, and it carries the kind of deep, meaty flavor that makes the broth taste like it has been cooking all afternoon. Do not rush this step or drain the fat entirely – a little sausage fat left in the pot is what you sauté the onion and garlic in, and it adds significantly to the overall flavor.
The tortellini is fresh or refrigerated, not dried – dried tortellini requires much longer cooking and does not hold its shape as well in a soup. Fresh or refrigerated cheese tortellini adds only about five minutes to the cook time and stays plump and tender without becoming gluey. Add it when there is still about five minutes of cooking left and keep the heat at a steady simmer, not a hard boil.
Spinach is the last thing in. Baby spinach wilts completely in under a minute in a hot broth. Add it off the heat or over very low heat, stir, and serve within a few minutes – overcooked spinach turns a dull army green and loses its texture. For a more substantial green, Tuscan kale or chard can be added earlier with the broth and simmered for 10-12 minutes instead.
For another Italian soup with a pasta element, our Classic Italian Minestrone is a lighter, vegetable-packed alternative – and if you enjoy the sausage and tomato combination, our Classic Lasagna uses those same flavors in a baked format worth saving for the weekend.
Ingredients for Tortellini Soup with Sausage and Spinach
- 350g (12 oz) Italian pork sausage, casings removed
- 1 large onion, finely diced
- 5 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 can (400g / 14 oz) crushed tomatoes
- 1.2 liters (5 cups) chicken broth
- 180ml (3/4 cup) heavy cream
- 500g (18 oz) fresh or refrigerated cheese tortellini
- 150g (5 oz) fresh baby spinach
- Salt and black pepper, to taste
- For serving:
- Freshly grated Parmesan cheese
- Crusty bread
How to Make Tortellini Soup with Sausage and Spinach
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1
Heat a large heavy pot over medium-high heat (about 180°C / 355°F). Add the sausage and cook, breaking it up with a spoon, for 6-8 minutes until browned and cooked through. Do not drain all the fat - leave about 1-2 tablespoons in the pot.
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2
Reduce the heat to medium. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
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3
Add the garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute, stirring, until fragrant.
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4
Pour in the crushed tomatoes and stir, scraping up any browned bits from the bottom of the pot.
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5
Add the chicken broth and bring to a gentle boil (100°C / 212°F), then reduce to a steady simmer at around 90°C (195°F). Simmer for 10 minutes to let the flavors develop.
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6
Pour in the heavy cream and stir to combine. Taste and adjust seasoning with salt and black pepper.
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7
Add the tortellini and cook according to the package directions, usually about 4-5 minutes, until just tender. Keep the heat at a gentle simmer - do not boil hard or the tortellini may burst.
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8
Remove from heat and stir in the baby spinach. Let it wilt for 1-2 minutes, stirring gently.
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9
Ladle into bowls and serve immediately with freshly grated Parmesan and crusty bread.
Nutrition (per serving)
- Carbs 30g · 27%
- Protein 20g · 18%
- Fat 28g · 56%
Tips & FAQ
Can I use dry tortellini instead of fresh?
What type of sausage works best?
Can I make this lighter?
How do I store and reheat this soup?
Can I add other vegetables?
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