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This Tortellini Soup recipe has sweet Italian sausage, fresh cheese tortellini, and leafy green spinach in a rich tomato broth. Finished off with a crispy, cheesy crostini, this is definitely not your run-of-the-mill tomato soup!

My Sausage Tortellini Soup is a delicious meal on its own, but you can pair it with some garlic bread and a copycat Olive Garden Salad and add a few more guests to dinner.

Then try my 7 Can Soup recipe next!

An overhead image of a pot of tortellini soup plus two serving bowls also full of soup
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The Best Tortellini Soup Recipe

Everyone loves my tortellini soup! It’s like your favorite pasta and sauce in a delicious creamy soup. The spinach, tomatoes, sausage, and pasta are so delicious together and really make this soup a complete meal!

  • Rich flavors of tomato, sausage and cheese: I have always been a fan of tomato soup. I love the creaminess, rich tomato flavor, and brightness of the tomatoes. This creamy Tortellini soup with sausage highlights that tomato-y goodness while incorporating savory sausage and tender, cheesy pasta.
  • Hearty, filling main course: A lot of people like to serve soup as part of a meal, typically the first course. But here we savor soup as our main course. It’s got everything you need – meat, veggies, and this one even has yummy, cheesy pasta.
  • Simple and quick: It’s super simple to make in just a few steps and it’s ready in about 40 minutes. Of course, the longer you let it simmer, the better the flavor. Just make sure not to add the tortellini and spinach until just before you’re ready to eat, so they don’t overcook.
  • Instant upgrades: I love to sprinkle a little fresh grated Parmesan cheese on top for even more flavor. I love this soup as is, but if you love a creamier soup, stir a cup of heavy cream when you add the tortellini.
A ladle holding a scoop of tortellini tomato soup

What’s in Tortellini Soup?

ingredients for tortellini soup
  • Italian Sausage – You need a pound of ground sausage, which you can buy in a package like other ground meat, or as links and just remove from the casing. I like using a mild Italian sausage.
  • Onion – Chopped white onion adds a nice bite when cooked with the sausage.
  • Garlic – I like lots of garlic with my Italian dishes so I used a whole tablespoon of minced garlic, which is about 3-4 cloves garlic. Feel free to cut it back a little.
  • Crushed Tomatoes – San Marzano are the best tomatoes when it comes to canned varieties. If you don’t have crushed tomatoes, 3 ½ cups of tomato sauce would also work.
  • Vegetable Broth – Low sodium Chicken broth or beef broth works too, but will alter the flavor a little bit.
  • Basil – a handful of fresh basil adds a lovely flavor and aroma.
  • Salt and Pepper – to taste.
  • Cheese Tortellini – One small package of refrigerated tortellini. It’s usually found where the lunch meat and cheeses are found. Frozen or dried pasta will also work, you just may need to add cooking time.
  • Fresh Spinach – I used two cups of fresh baby spinach, but you can use as much as you like. Kale is a great substitution.

How To Make Tortellini Soup

See recipe card below for ingredient quantities and full instructions.

collage of images showing steps for making tortellini soup

I love when I can whip up a super hearty and delicious soup that requires very minimal effort and is ready in less than an hour. Makes me feel good about feeding my family something delicious and comforting, and that has some veggies too.

  1. Cook the Italian sausage. Heat some olive oil in a large stock pot or Dutch oven over medium heat. Saute chopped onions for a few minutes, then add a pound of Italian Sausage and some minced garlic. I use mild, but you could use spicy if your family likes that. Cook until the sausage is no longer pink. Sometimes I’ll add some Italian seasoning, oregano, or a bay leaf for more flavor.
  2. Make the soup base. Add a large can of crushed tomatoes, vegetable or chicken stock, fresh basil, and a bit of salt. I like to add a pinch of sugar to combat the acidic tomatoes as well, but that’s a personal choice. Bring the soup to a boil, then cover and reduce the heat to low. Simmer for about 20-30 minutes.
  3. Cook the tortellini. Add tortellini to the pot and cook for a few minutes before adding the spinach. The pasta will cook fairly quickly, as will the spinach, so be careful not to overcook – it will become mushy.
  4. Add spinach. Add the spinach, cover and turn off the heat. Once the spinach is slightly wilted, serve the soup. I recommend adding the cheese crouton (described below).

Serving Suggestion

Top your soup with a cheesy, crispy crouton!

This step is completely optional, but it really adds a nice texture to your soup and makes a beautiful presentation.

  • Slice up a French baguette, butter it and grill in a hot skillet.
  • Top with parmesan cheese and as the bottom side cooks, the cheese will melt. If it’s not melting, cover with a lid for 30 seconds.
  • Transfer to a plate and add a piece to each bowl when serving, so it can soak up all the tomato goodness.

Cooking Variations

Can you double the recipe? Sure! You’ll want to make sure you have a 7-quart pot so it’s big enough to hold the soup.

Make it in a Slow Cooker: First, saute the sausage in a skillet on the stovetop with diced onion and garlic and drain the grease. Add the sausage, tomatoes, broth, and seasonings to the crockpot and cook on LOW for 3-4 hours. Add the tortellini, cover and cook for 30 minutes or until the tortellini is soft and tender. Add the spinach and cook for another 5-10 minutes.

Make it in an Instant Pot: Saute the sausage, onions and garlic. Deglaze the pot with some of the broth, then stir in the rest of the broth and the tomatoes. Press cancel, close and seal the lid, then pressure cook for 5 minutes. Natural release for 5 minutes, then do a quick release for the remaining pressure. Press “saute” to bring to a boil then add the tortellini and cook for 5 minutes, then add the spinach and mix until it wilts. Season with salt and pepper and serve.

An overhead shot of tomato tortellini soup with sausage

How To Store Leftovers

Storage: Store leftover soup in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop over low heat. Keep in mind that the tortellini may continue to absorb the liquid and become slightly mushy when reheated.

If you plan to have a lot of leftovers, I recommend cooking the tortellini separately and just adding a little to each bowl. Store it in a separate container and reheat with the soup.

Freezing: Freeze the tomato soup with the sausage in a freezer bag or other freezer container for up to 3 months, then add fresh tortellini when you cook it. Thaw in the fridge overnight and reheat in a pot on the stove.

Reheating: For best results, reheat in a saucepan on the stove. You can also reheat in the microwave.

Expert Tips

  • Frozen or dried tortellini – You can use frozen or dried tortellini, but you will need to adjust the cooking time based on the package instructions.
  • We don’t like Italian sausage – That’s totally fine! You can use ground beef, ground chicken, or no meat at all.
  • We don’t like spinach – Leave it out! You do not need to add spinach to the soup if your family doesn’t like it. Likewise, if you love spinach, you could add as much as you like. Some will pour in a whole big bag from the produce department! You could also use kale.
  • Add some heat – For a spicier soup, use spicy Italian sausage and add half a teaspoon of red pepper flakes.
  • Add more veggies – When you saute the onions, add some carrots and celery too.
  • Balance the acidity – If the tomatoes are a little too acidic, you can balance that with a pinch of sugar.
Tortellini Soup with tomato broth, fresh parsley and a toasted crostini

More Delicious Soup Recipes to Try


Recipe
A bowl of soup with tomato broth, tortellini, spinach, cheese and parsley. A small piece on bread on top. Image created for social media.

Tortellini Soup with Italian Sausage & Spinach

4.77 from 347 votes
Tortellini Soup recipe has Italian sausage, cheese tortellini and leafy green spinach in a tomato broth. It's a perfect cozy weeknight soup.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

Soup

  • 1 tablespoon vegetable oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced onion about ½ medium sized onion
  • 1 tablespoon minced garlic
  • 28 ounces canned crushed tomatoes
  • 32 ounces vegetable broth chicken works too
  • 2 tablespoons fresh chopped basil
  • salt and pepper to taste
  • 9 ounces refrigerated tortellini
  • 2 cups packed fresh spinach

Crostini

  • 6 Baguette slices (about ⅓ of a baguette)
  • 1 tablespoon Butter
  • 2 tablespoons Freshly shredded Parmesan Cheese

Instructions
 

Soup

  • Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are beginning to softed; 3-4 minutes
  • Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink; about 4-5 minutes. Drain any excess grease.
  • Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, cover and reduce heat to low. Simmer for about 20 minutes.
  • Add tortellini and spinach and simmer for about 5-10 minutes, or until pasta is tender.
  • Garnish with shredded Parmesan and serve with a cheesy crostini crouton.

Crostini

  • Slice baguette into ½ inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.

Notes

For a creamier soup, add a half cup of Greek yogurt or sour cream.

Nutrition

Calories: 534kcalCarbohydrates: 40gProtein: 22gFat: 33gSaturated Fat: 13gCholesterol: 80mgSodium: 1654mgPotassium: 669mgFiber: 5gSugar: 9gVitamin A: 1651IUVitamin C: 18mgCalcium: 165mgIron: 4mg
Keyword tortellini soup

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. Awesome recipe!! Easy, and absolutely luscious. I used bulk hot Italian sausage, the whole onion, and less than half the salt, which made the spice/salt level perfect. I love using Italian tomatoes (San Marzano or POM brand) because they are naturally sweet and don’t need added sugar, but I give the tomatoes a quick whirl in the blender before adding them to the pot because I like my tomato soup silky smooth. Yum! Also, I was tempted to use turkey sausage, but DON’T! The hot pork sausage is what makes this soup amazing, but depending on the brand, you might need to drain off the excess fat from the sausage before adding the tomatoes and broth. Lovely recipe. Thanks for posting!

  2. Hi Kristin, I’m not sure why everyone tries to add sour cream to Italian dishes. It’s like pouring gravy on ice cream. I recommend melting a wedge of Asiago or Burrata cheese into it to make it creamer.

  3. I made this a while back and my husband said it’s the best soup he ever tasted. Making it again tonight!!!

  4. I made this tonight and it was so easy and yummy also very budget friendly! This will be a regular in our house . I also added mushrooms and they get a two thumbs up !

  5. I made this wonderful soup again tonight. This time I only used one teaspoon of salt. I also added mushrooms. Using one teaspoon of salt instead of two (actually it was probably more like 1 3/4 tsps.) made this soup perfect. In answer to the question, l used a 12 ounces package of tortellini. I love this soup because it is delicious and so easy to make. I really like this web site and can’t wait to find other recipes I like.

  6. I made this soup tonight. It was very good and extremely easy to make, however, it was too salty. Thankfully at the last minute I rethought the 2 teaspoons of salt and only added approximately 1 and 3/4 teaspoons of salt. The next time I will have to reduce that to 1 and 1/2 teaspoons because I found it too salty. If need be, I will reduce it again until I find the perfect amount. Salt is a personal preference and others might find it to their liking as written. I made minor changes to the recipe. I used olive oil instead of vegetable oil. I used the entire medium onion and used more garlic (no such thing as too much garlic :)). I had a 5 ounce package of baby spinach and so I used the whole bag. For the person who asked, yes, put the tortellini in frozen about the last 5 to 7 minutes of cooking time (I did). This soup was over all very good because it was so easy to make. I will be making it again and next time I will add mushrooms. This one is a keeper. Thanks for the recipe.

    1. I made this soup and didn’t bother putting in any salt or pepper. The sausage is packed with seasonings and it turned out wonderful. My hubby requests this often. With salad and a roll, just perfect.

  7. I never comment on recipes. I always just pin, cook, and continue. But after a, “this is one of the best things you’ve ever made,” and a “this belongs in a restaurant,” I couldn’t help myself. So easy & so yummy! Thank you ๐Ÿ™‚

  8. Made this for dinner tonight and it was a hit! I followed the recipe almost exactly. The only changes I made were replacing frozen 5-cheese ravioli instead of tortellini, and I added about 2 tbs of brown sugar to the sauce while cooking (common trick to cut the acidity of tomato-based sauces). Next time I think I will stir in a few tablespoons of cream cheese at the end too just to make it a bit creamy. The overall flavor was wonderful and it was super easy to make. I’m not sure I would call it a “soup”, but the end result sure was tasty! I will definitely be making this over and over.

  9. Loved Loved Loved your Tortellini Soup. Wonderful flavor and was a big hit with my family. The only minor thing we noticed, was a lot of salt and pepper. Pepper made it a little spicy so if for little one’s I would reduce. However, it did not keep us from eating the wonderful soup. THANK YOU!!!

  10. I have tried some of your recipes and have not been disappointed. Will be making many more! Thank You for them ALL!!!

  11. Hi Kristin!
    Looks delish! Thanks for sharing….um, how much chicken broth do I need to add? The recipe doesn’t say?
    Thanks,
    Tricia
    P.S. Love your blog!!

  12. Hi Kristin! Thanks so much for the Tortellini soup recipe. It looks wonderful. I’m going to make it tonight for dinner and my husband is going to fall over with delight!
    Thanks for the interesting and helpful items on your blog, I love reading it.