Tortellini Soup with Italian Sausage & Spinach

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:

How to make Tortellini Soup with Italian Sausage & Spinach:

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.
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

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



  • 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


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



  • 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.


  • 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.


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


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

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Tortellini Soup with Italian Sausage and Spinach

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Here’s another super popular tortellini recipe video:

Tortellini Tomato and Spinach Soup with Italian Sausage

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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  1. I have been making this soup for years, and I am just now writing a review. It is our family’s favorite soup and a staple in our home. It is also my go-to recipe to bring friends & family in need of a meal. Absolutely wonderful and comforting.

  2. Just came here to say I’ve been making this soup regularly for years. It’s one of our favorites, husband requests it monthly probably. So so good!

  3. Someone brought this to a potluck at work years ago and it’s been a regular recipe for me ever since. So easy and INCREDIBLY delicious. Thank you!

  4. Love e erything in this recipe. But have a quick question, could I possibly use Orzo in this recipe?

    Thanks, Janet

  5. This soup is so delicious and easy to make. I had to make it 2 nights in a row the first time because my family loved it so much! What’s nice is you can personalize it with your sausage and tortellini but the mild Italian sausage is so sweet and good!

  6. I’ve made this multiple times for special events and each time it was a winner! And it looks as delicious as it tastes. Thank you so much for sharing it!! 🙂

  7. This soup has been one of my “go to” recipes. Its so good and easy preparation. We truly love it.

  8. I LOVE this soup and make it all year! I love doubling the recipe and using sweet and hot Italian sausage. I just might try adding in other veggies as seen in some of the other reviews.

    1. Hi Kristal, love the idea about doubling up on the sweet and hot Italian sausage. Thank you so much for stopping

  9. So delicious! I added more spinach and used some hot red pepper flakes since I used sweet sausage. Thank you! This will be a fave in our home!

  10. I meant to say I used Ro Tel Mild diced tomatoes and green chilies in place of the CRUSHED tomatoes. Thank you!

  11. This is an excellent soup! I didn’t have diced tomatoes so I used Ro Tel mild diced tomatoes and Green Chilies. Gave the soup a little bite. Also, I didn’t have tortellini so I used De Cecco Orecchiette. I soaked and drained the noodles 2xs to take a lot of the starch out and so the noodles didn’t make the soup thick. The next time I make it I will purchase the ingredients that are used exactly in the soup. Excellent! Thank you for sharing!!!!

  12. I made this for the second time Saturday night and it has easily become a family favorite! I used spicy Italian sausage and the whole bag of spinach plus a zucchini and bell pepper. Gave some to my daughter last night to take to work for lunch. She said Ma, this soup is awesome and I love the kick! Thanks for a great recipe!

  13. I love this recipe, my BFF in TX told me about this recipe. It’s a new favorite of mine. The icing on the cake so to speak is the simplicity of the recipe.

  14. I used a can of diced tomatoes with garlic and olive oil, added a can of cannoli beans. A great tasting soup that you can make fast.

    1. This needs to serve a large group AND have left overs! How does the recipe need to change to do so???

          1. A cup sounds kind of small to me. We usually do about 2 ladle fulls per person. Maybe a cup and a half.

  15. Cooked it for my wife today.
    I like giving her a break on a long day.
    The soup turned out really great.
    Another dish to add to my file.