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This Sausage Tortellini Soup is the kind of cozy, reliable dinner you make when you want something warm and comforting without committing your entire evening to it. It comes together quickly with simple ingredients and delivers big, savory flavor in every spoonful.
Italian sausage adds richness, cheese tortellini makes it feel special, and fresh spinach keeps it from feeling heavy. It’s weeknight soup at its very best.
Meggan’s Notes
This is one of those soups I lean on when time is short and everyone is hungry. It cooks fast, uses ingredients I almost always have on hand, and feels like a full meal without needing bread, salad, or much planning at all.
As a classically trained chef, I love recipes like this because they prove that good food does not have to be complicated. Brown some sausage, simmer a quick broth, add tortellini, and dinner is done. It’s practical, comforting, and dependable, which is exactly how I like my weeknight cooking.
Why This Recipe Works
- Italian sausage builds flavor fast: You get rich, savory depth right away, without needing a long simmer.
- Cheese tortellini cooks directly in the broth: It adds depth and richness while keeping the recipe simple and truly one-pot.
- Spinach goes in at the end: That keeps it bright, tender, and fresh instead of overcooked.
- Minimal ingredients, big payoff: This is the kind of last-minute dinner that still feels satisfying and complete.
Sausage Tortellini Soup Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Italian sausage: Bulk sausage works best, but links are fine. Just slice them open and remove the casing before cooking. Use mild or spicy depending on your preference.
- Onion and garlic: These form the flavor base and cook directly with the sausage for depth.
- Chicken broth: Use a good-quality broth since it makes up most of the soup.
- Cheese tortellini: Refrigerated tortellini cooks quickly and gives the soup body. Frozen works too, but may need an extra minute.
- Spinach: Baby spinach wilts quickly and adds freshness. You can substitute chopped kale, but it will need a few extra minutes to soften.
How to Make Sausage Tortellini Soup
- In a Dutch Oven or large stockpot over medium-high heat, cook ground Italian sausage and onion until browned, stirring occasionally, about 5 minutes. Drain excess fat.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and bay leaf, scraping the bottom of the pot to loosen any browned bits. Bring to a boil, then reduce heat and simmer for about 10 minutes to allow the bay leaf to infuse the broth.
- Add the tortellini and simmer until the pasta is tender, about 2 to 5 minutes.
- Stir in the spinach and cook until wilted, about 1 minute. Discard the bay leaf and season to taste with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Sausage Tortellini Soup Tips and Variations
- Yield: This recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Don’t overcook the tortellini: Add it right at the end so it stays tender, not mushy.
- Make it spicy: Use hot Italian sausage or add a pinch of red pepper flakes at the end.
- Extra vegetables: Mushrooms or diced zucchini can be added with the onions for more bulk.
- Tomatoes: Add a can of diced tomatoes, including the juice, to the soup when you add the chicken broth. You’ll love how the tomatoes’ acidity brightens the soup.
- Creamy option: Stir in a splash of heavy cream at the end for a richer soup.
How to Store Sausage Tortellini Soup
- Refrigerator: Store leftovers covered in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. The tortellini will continue to absorb broth as it sits.
Frequently Asked Questions
Yes. Add it straight from frozen and simmer until tender, usually 1 to 2 minutes longer than refrigerated tortellini.
You can, but for best texture, cook the tortellini separately and add it when reheating.
I do not recommend freezing this soup once the tortellini is added. Pasta tends to become very soft after freezing and thawing.
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Sausage Tortellini Soup
Ingredients
- 1 pound ground Italian sausage
- 1 onion peeled and finely chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 bay leaf
- 1 (19-ounce) package cheese tortellini
- 5 ounces baby spinach
- salt and freshly ground black pepper
Instructions
- In a Dutch oven or large stockpot over medium-high heat, cook the ground Italian sausage and onion until browned, stirring occasionally, about 5 minutes. Drain excess fat.
- Add the garlic and cook until fragrant, about 30 seconds. Stir in the chicken broth and bay leaf, scraping the bottom of the pot to loosen any browned bits. Bring to a boil, then reduce heat and simmer for about 10 minutes to allow the bay leaf to infuse the broth.
- Add the tortellini and simmer until the pasta is tender, about 2 to 5 minutes. Stir in the spinach and cook until wilted, about 1 minute. Discard the bay leaf and season to taste with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
Nutrition
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