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Home » Recipes » Dinner » Easy Weeknight Dinners » Tortellini Soup with Italian Sausage & Spinach

Tortellini Soup with Italian Sausage & Spinach

Published on September 16, 2019, Updated May 14, 2020 by Kristin Maxwell | 413 Comments

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Tortellini Soup with Italian Sausage & Spinach is Tomato Soup taken up a whole bunch of notches with spicy Italian Sausage, Spinach and Tortellini. Finished off with a crispy, cheesy crostini, this is definitely not your run of the mill canned variety soup, and it’s a great one pot meal that’s perfect for a cold winter night!

Tortellini soup is a delicious meal on it’s own, but you can pair it with some garlic bread and a big green salad and add a few more guests to dinner.

An overhead image of a pot of tortellini soup plus two serving bowls also full of soup

Tortellini Soup with Italian Sausage & Spinach

I have always been a fan of tomato soup. I love the creaminess, the rich tomato flavor and brightness of the tomatoes. So imagine my delight when I combined those flavors I love with spicy Italian Sausage, Spinach and Cheesy Tortellini!

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. I mean, it’s got everything you need – meat, veggies and this one even has yummy, cheesy pasta. It cooks quickly and in just a few steps. Of course, the longer you let it simmer, the better the flavor. Just be sure to plan to add the tortellini and spinach just before you’re ready to eat, so they don’t get overcooked.

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, add a tablespoon sour cream to your bowl, or a half cup to the whole pot. (I tried Greek yogurt, but it separated and didn’t look very pretty).

Why everyone loves my Tortellini Soup

  • It’s super simple to make in just a few steps and it’s ready in less than an hour.
  • It’s like your favorite pasta and sauce in a delicious creamy soup.
  • The spinach adds veggies, making this soup a complete meal!

A ladle holding a scoop of tortellini tomato soup

How to make 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. In a large soup pot, heat some a small amount of olive oil. Saute some chopped onions and add them to the pot. Saute 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.
  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 couple of minutes before adding the spinach. The pasta will cook fairly quickly, as will the spinach so don’t overcook and become mushy.
  4. Add spinach. Add the spinach during the last few minutes of cooking time, then serve immediately. It does wilt rather quickly.

Top your soup with a cheesy crispy crouton!

Sometimes, when I’m feeling especially indulgent, I’ll make some stovetop Parmesan crostini.

  • Just butter slices of bread (I use french baguette) and place them butter side down in a hot skillet.
  • When the butter side is nice and golden, flip them over and top with a bit of grated Parmesan.
  • While the bread crisps on the bottom, the heat from the pan will help melt the cheese. This is a little bit like a grown-up version of tomato soup with grilled cheese – super yummy and ultra comforting!
  • When they’re done just transfer the crostini to a plate. If the cheese isn’t quite melted enough for you, cover the skillet loosely with foil. Top your Tortellini Soup with Italian Sausage & Spinach with a crostini and let it soak up all that tomato goodness, similar to how the bread and cheese top a delicious french onion soup.

An overhead shot of tomato tortellini soup with sausage

Tortellini Soup Tips and Tricks

Can I use frozen tortellini? I get asked this question a lot. The answer is yes you can, 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, pre-cooked shredded chicken, or no meat at all.

We don’t like spinach. Leave it out! You do not need to add the 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!

Can you freeze this soup? Yes you can freeze this soup WITHOUT adding the tortellini. Soups in general freeze really well but those with pasta in them do not. The pasta tends to get very mushy as it thaws so I do not recommend freezing it. Freese 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 soup pot on the stove.

How to store leftovers

Store leftover tortellini soup in an airtight container in the fridge for up to 2-3 days. Reheat on the stovetop over low heat. Keep in mind that the tortellini may continue to cook and become slightly mushy when reheat.

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 in the soup.

Tortellini Soup with tomato broth, fresh parsley and a toasted crostini

And for more delicious soup recipes, try these:

  • Easy Beef & Macaroni Soup (Goulash Soup)
  • Loaded Baked Potato Soup
  • Homemade Chicken Soup
  • Homemade Chicken Soup
  • Hamburger Soup Recipe
  • Bacon and Bean Soup

How to make Tortellini Soup with Italian Sausage & Spinach:


Tortellini Soup with Italian Sausage & Spinach

Kristin
Tortellini Soup with Italian Sausage & Spinach has a rich tomato broth with tender cheese tortellini and is finished off with a crispy, cheesy crostini.
5 from 45 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dinner, Soup
Cuisine American, Italian
Servings 6 servings
Calories 534 kcal

Ingredients
  

Soup

  • 1 tablespoon vegetable oil
  • 1 pound ground Italian Sausage
  • 1/2 cup diced onion about 1/2 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 1/3 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 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.

Crostini

  • Slice baguette into 1/2 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
Tried this recipe?Let us know how it was!

pinterest friendly image tortellini soup pinterest image pinterest friendly image tortellini soup tortellini tomato soup pinterest friendly image pinterest friendly image of tortellini soup collage

Tortellini Soup with Italian Sausage and Spinach

Spinach Tomato Tortellini Soup

Tortellini Tomato and Spinach Soup

Tortellini Soup with Italian Sausage & Spinach | Perfect comfort food

Here’s another super popular tortellini recipe video:

Tortellini Tomato and Spinach Soup with Italian Sausage

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About 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. Read more about Kristin HERE.

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  1. J. Jackson says

    June 27, 2020 at 3:06 pm

    I have made this soup many times and it is delicious! It is my go to soup when I have company, especially in the winter, and my family loves it too. I prefer it with vegetable broth and have made it with fresh tortellini and dry tortellini.

    Reply
    • Kristin says

      June 30, 2020 at 3:00 pm

      Thank you J. Jackson!

      Reply
  2. gayle a alvey says

    June 19, 2020 at 5:17 pm

    Have you ever used beef broth? And it that cheese tortelinni?

    Reply
    • Kristin Maxwell says

      June 22, 2020 at 12:50 pm

      I have not tried with beef broth. I don’t think I’d like the strong taste with the tortellini.

      Yes, cheese tortellini.

      Reply
  3. Hanna Kropkowska says

    May 30, 2020 at 8:00 am

    Thank you Kristin for this recipe!
    This delicious soup will permanently appear in my home menu.

    Reply
    • Kristin says

      May 31, 2020 at 11:18 pm

      You are so welcome Hanna! Thanks for stopping by.

      Reply
  4. Dawn Y. says

    May 9, 2020 at 11:05 am

    This soup was so easy and delicious. The only ingredient changed was I added a pound of loose hot sausage. Will be making again. Thanks!

    Reply
    • Kristin says

      May 9, 2020 at 3:20 pm

      You are so welcome Dawn! Thanks for stopping by.

      Reply
  5. Karen says

    May 6, 2020 at 1:47 pm

    Absolutely delicious, added the sour cream at the end.

    Reply
    • Kristin says

      May 9, 2020 at 3:47 pm

      Thank you Karen!

      Reply
  6. Rhonda says

    April 26, 2020 at 7:54 am

    This soup is easy and so delicious! Thanks for the recipe.

    Reply
    • Kristin says

      April 27, 2020 at 10:42 am

      Your so welcome Rhonda! Thanks for stopping by.

      Reply
  7. Jackie A says

    April 22, 2020 at 4:56 pm

    I love this soup! so flavourful and quick to make!

    Reply
    • Kristin says

      April 24, 2020 at 11:33 am

      Thank you Jackie!

      Reply
  8. Marguerite Miller says

    April 18, 2020 at 1:54 pm

    I totally love this recipe. It has become one of my go to favorites and I make it at least once a month.

    Reply
    • Kristin says

      April 19, 2020 at 6:12 pm

      Nice!Thanks for stopping by Marguerite.

      Reply
  9. Ginger Goering says

    April 7, 2020 at 12:58 pm

    Wonderful recipe- didn’t change a thing- I will make it again and again.

    Reply
    • Kristin says

      April 9, 2020 at 10:11 pm

      Thank you so much Ginger for stopping by.

      Reply
  10. Dawn Honsberger says

    April 1, 2020 at 3:44 pm

    Thank you for such a lovely recipe. Served it up to my family at lunch with the parmesan toast and was thoroughly enjoyed!

    Reply
  11. Trish M says

    March 21, 2020 at 10:48 am

    This was good as-is but upon tasting the broth it needed more seasoning for us. I added 1t Italian seasoning and 1t dried basil along with 3T sugar, salt and a good shake of red pepper flake. I also added a medium pour of heavy cream after it was off the heat. I took the advice and cooked the tortellini separately and put it all together in the bowl. Topped with parm and fresh basil. Fantastic! Thanks for the idea!!!

    Reply
    • Kristin says

      March 22, 2020 at 12:47 am

      You are so welcome Trish, thanks for stopping by.

      Reply
  12. Stacy says

    March 18, 2020 at 5:09 pm

    This recipe is fantastic! Super easy to make, and gave me some leftovers I’m actually looking forward to eating.

    Reply
  13. Syd says

    March 11, 2020 at 10:45 am

    This recipe is the bomb!!!! So so good, loved everything about it. Thanks for sharing!

    Reply
    • Kristin says

      March 13, 2020 at 9:05 am

      You are so welcome Syd! Thanks for stopping by.

      Reply
  14. Jim P says

    February 27, 2020 at 6:32 pm

    Great recipe, great taste ! Thanks 😃!

    Reply
  15. Christine Greene says

    February 20, 2020 at 3:21 pm

    At what step do you add the sour cream?

    Reply
    • Kristin Maxwell says

      February 24, 2020 at 7:50 am

      Let the sour cream sit out while you make the soup so it’s not really cold when you mix it in with the hot soup. You would add that at the end.

      Reply
  16. Marlene Lieber says

    February 9, 2020 at 3:23 pm

    My son’s mother in law introduced me to this soup and I liked it so much I looked for a recipe. This one sounded like what I wanted and it surpassed all expectations.

    It is now our favorite soup.

    Reply
    • Kristin says

      February 10, 2020 at 9:19 am

      Nice! Thanks for stopping by Marlene.

      Reply
  17. Sandra says

    February 1, 2020 at 9:14 am

    It serves 6. Is that 1 cup per serving?
    Thank you

    Reply
    • Kristin Maxwell says

      February 3, 2020 at 10:18 pm

      Probably closer to a cup and a half.

      Reply
  18. Dev Sanchez says

    January 30, 2020 at 8:57 pm

    I’m so glad I stumbled upon this recipe! I cooked it for my family and extended family–all 12 of us loved it!! I paired it with a nice spinach salad and french bread. The flavor was amazing and felt like I was dining at a nice Italian restaurant. Definitely will be adding to our “family faves” list.
    🙂

    Reply
    • Kristin says

      January 31, 2020 at 8:26 am

      Nice! It’s definitely a honor to make that list, thanks for stopping by Dev.

      Reply
  19. JILL says

    January 24, 2020 at 6:06 am

    Hey Kristin! This is going to be my husbands birthday meal! Can canned or frozen bag spinach be used? Thank you!

    Reply
    • Kristin Maxwell says

      January 24, 2020 at 2:49 pm

      If you thaw it and squeeze out all the liquid, yes it could. However, fresh will provide the best texture.

      Reply
  20. Jeanette says

    January 20, 2020 at 8:48 am

    This is delicious! Everyone loved it! The day after I made it, my husband asked me how I made the broth and was surprised how simple it was. Definitely adding to my favourites!

    Reply
    • Kristin says

      January 20, 2020 at 7:23 pm

      Nice! Thanks for sharing your feedback Jeanette.

      Reply
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