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This Sausage Tortellini Soup has Italian sausage, cheese tortellini, and fresh spinach in a rich, savory tomato broth. It’s hearty, full of flavor, and comes together in about 45 minutes. Perfect for busy weeknights when you want something cozy and satisfying.
If you love tortellini as much as we do, try my Creamy Chicken Tortellini Soup for a creamier version, or this Italian Sausage Tortellini Skillet when you want pasta without the broth.
Before You Get Started
A few quick tips to make sure your soup turns out perfectly:
- Don’t add the tortellini too early. Tortellini cooks quickly and will turn mushy if it simmers too long. Add it in the last 5-10 minutes of cooking, just until tender.
- Want it creamier? Stir in ½ to 1 cup of heavy cream when you add the tortellini. It transforms the tomato broth into something rich and silky.
- Use mild or spicy sausage based on your family’s preference. Mild Italian sausage gives you all the flavor without the heat. Spicy works great if your crew likes a little kick.
Planning for leftovers? If you know you’ll have extra, cook the tortellini separately and add it to individual bowls. This keeps the pasta from absorbing too much liquid and getting soft overnight.
RECIPE WALK-THROUGH
How To Make Sausage Tortellini Soup
See the recipe card below for full, detailed instructions
This soup comes together quickly and the longer you let it simmer, the better the flavors develop. Here’s how to make it:
Step 1: Cook the Sausage
Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-4 minutes until it starts to soften.
Crumble in the Italian sausage and add the minced garlic. I use about a tablespoon of minced garlic (3-4 cloves) because I love it with Italian dishes, but feel free to scale back.
Cook until the sausage is browned and no longer pink, about 4-5 minutes. Break it into small pieces as it cooks.
- Tip: Drain any excess grease before moving to the next step. This keeps your broth from getting greasy.
Step 2: Build the Soup Base
Stir in the crushed tomatoes, broth, fresh basil, and a pinch of salt and pepper. San Marzano tomatoes are my favorite for the best flavor. If your tomatoes taste a little acidic, add a small pinch of sugar to balance it out.
Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 20-30 minutes. This is where all those flavors come together.
- The longer you simmer, the richer the flavor. Just make sure you don’t add the tortellini until the end.
Step 3: Add the Tortellini and Spinach
Once the soup has simmered, add the tortellini and cook for about 5 minutes, or until the pasta is just tender. If you’re using frozen or dried tortellini instead of refrigerated, check the package and add a few extra minutes.
Add the spinach, stir it in, and cover the pot. Turn off the heat and let it sit for a minute or two. The spinach will wilt from the residual heat. Use more spinach if you love greens, or swap in kale for a heartier texture.
- Tip: The tortellini will continue to absorb liquid as it sits, so serve the soup soon after adding the pasta for the best texture.
Ladle into bowls and top with freshly grated Parmesan cheese.
- Pair your soup with garlic bread and a copycat Olive Garden Salad for a complete Italian-inspired dinner.
Optional: Top It with a Cheesy Crostini
Want to take this soup to the next level? Float a crispy, cheesy crostini on top. It soaks up all that tomato goodness and adds the best texture.
- Slice a French baguette into ½-inch thick slices.
- Butter one side and place butter-side down in a hot skillet until golden brown.
- Flip the bread, sprinkle with Parmesan cheese, and cook until the other side is golden.
- Cover with a lid for 30 seconds if the cheese needs help melting.
Add one to each bowl when serving. Your family will love it!
Cooking Variations
Double the Recipe: This soup doubles easily. Just make sure you have a 7-quart pot so everything fits comfortably.
Slow Cooker Method: Brown the sausage with onion and garlic in a skillet on the stovetop first, then drain the grease. Add the sausage, tomatoes, broth, and seasonings to your slow cooker. Cook on LOW for 3-4 hours. Add the tortellini, cover, and cook for 30 minutes or until tender. Stir in the spinach and cook for another 5-10 minutes until wilted.
Instant Pot Method: Use the sauté function to brown the sausage with onion and garlic. Deglaze the pot with a splash of broth, then add the remaining broth and tomatoes. Cancel sauté, seal the lid, and pressure cook on HIGH for 5 minutes. Natural release for 5 minutes, then quick release. Switch back to sauté, bring to a simmer, add the tortellini and cook for 5 minutes. Stir in the spinach until wilted. Season and serve.
Storage Tips
Storage and Reheating
Refrigerator: Store leftover soup in an airtight container for 3-4 days. The tortellini will absorb liquid and soften a bit overnight, but it still tastes great.
Pro Tip for Leftovers: If you know you’ll have leftovers, cook the tortellini separately and add it to individual bowls. Store the pasta and soup in separate containers. This keeps the tortellini from getting mushy.
Freezer: Freeze the soup base (sausage, tomatoes, and broth) without the tortellini for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and add freshly cooked tortellini when ready to serve.
Reheating: Reheat gently on the stovetop over low heat. Add a splash of broth if the soup has thickened. You can also microwave individual portions.
Frequently Asked Questions
Do I cook tortellini before adding it to soup?
No, you don’t need to cook it separately. Add the refrigerated tortellini directly to the simmering soup and cook for about 5 minutes until tender. If using frozen or dried tortellini, follow the package timing and add a few extra minutes.
How do I keep tortellini from getting mushy in soup?
Add the tortellini at the very end of cooking, just before serving. It only needs 5-10 minutes in the broth. For leftovers, store the soup and pasta separately so the tortellini doesn’t continue absorbing liquid.
Can I use milk instead of heavy cream?
You can, but the soup won’t be as rich or silky. Whole milk works better than low-fat. For a thicker result, whisk a tablespoon of flour into the milk before adding. Half-and-half is a good middle ground.
What can I use instead of Italian sausage?
Ground chicken, ground turkey, or ground beef all work. You’ll lose some of the Italian seasoning flavor, so consider adding a teaspoon of Italian seasoning or fennel seeds to the pot.
Can I make this soup in a slow cooker?
Yes! Brown the sausage first on the stovetop, then add everything except the tortellini and spinach to the slow cooker. Cook on LOW for 3-4 hours. Add the tortellini in the last 30 minutes and the spinach in the last 5-10 minutes.
Can I add other vegetables?
Absolutely. Diced carrots and celery are great additions. Sauté them with the onion at the beginning. Zucchini or diced bell peppers also work well.
More Soup Recipes to Try
Looking for more cozy, family-friendly soups? Try one of these favorites:
For more ideas, browse all of our soup recipes.
Sausage Tortellini Soup with Spinach
Ingredients
Soup
- 1 tablespoon vegetable oil
- 1 pound ground Italian sausage (mild or spicy)
- 1/2 cup diced onion (about ½ medium sized onion)
- 1 tablespoon minced garlic (3-4 garlic cloves)
- 28 ounces canned crushed tomatoes
- 32 ounces vegetable or chicken broth
- 2 tablespoons fresh chopped basil (or 1 teaspoon dried)
- Salt and pepper to taste
- 9 ounces refrigerated cheese tortellini
- 2 cups packed fresh baby spinach
Crostini (optional):
- 6 baguette slices (about ⅓ of a baguette)
- 1 tablespoon butter
- 2 tablespoons freshly shredded Parmesan cheese
Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened.
- Add Italian sausage and garlic. Cook, breaking the sausage into pieces, until browned and no longer pink, about 4-5 minutes. Drain any excess grease.
- Stir in crushed tomatoes, broth, basil, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 20-30 minutes.
- Add tortellini and cook for 5 minutes, or until pasta is tender.
- Stir in spinach, cover, and turn off heat. Let sit for 1-2 minutes until spinach is wilted.
- Serve topped with Parmesan cheese and a cheesy crostini if desired.
- For Crostini (Optional): Slice baguette into ½-inch thick pieces. Butter one side and place butter-side down in a hot skillet until golden. Flip, top with Parmesan, and cook until the other side is golden. Cover briefly if needed to melt cheese.
Notes
- Don’t overcook the tortellini. Add it in the last 5-10 minutes. It will turn mushy if it simmers too long.
- For leftovers: Cook tortellini separately and add to individual bowls. Store soup and pasta in separate containers to prevent mushy pasta.
- Make it creamy: Stir in ½ to 1 cup heavy cream when you add the tortellini.
- Sausage swap: Ground chicken, turkey, or beef all work. Add Italian seasoning if using plain ground meat.
- Frozen or dried tortellini: Adjust cooking time based on package directions. Frozen may need 2-3 extra minutes.
- Balance acidity: If the tomatoes taste too acidic, add a small pinch of sugar.
- Add more veggies: Sauté diced carrots and celery with the onion for extra nutrition.
- Slow cooker option: Brown sausage first, then cook soup base on LOW 3-4 hours. Add tortellini in last 30 minutes, spinach in last 5-10 minutes.
- Freezing: Freeze soup base without tortellini for up to 3 months. Add fresh tortellini when reheating.
- Reheating: Warm gently on stovetop. Add a splash of broth if it has thickened.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I have cooked this recipe too many times to count. It is a quick, weeknight staple that I keep in the regular rotation.
That’s awesome Sarah! Thanks for stopping by to share.
This was a perfect & easy dinner on a cold evening. 5 stars!
Awesome feedback James! Thanks for stopping by to share your experience with us.
Great soup and easy to make! Family favorite!
Thanks for stopping by LG!
Have been making this delicious soup for quite a while now. I like to cook the tortellini separately and add to individual bowls while I’m serving. This way if I have leftovers (usually only two of us)the tortellini don’t get too mushy. Thank you for this recipe!
You are so welcome Elizabeth! Fantastic feedback, thanks for stopping by to share.
I love this recipe! Im making it again today but realized I have no fresh basil! Wondering if dried basil would give it the same verall flavor?
You can use dried basil – just double the amount.