Easy Italian Sausage Tortellini Soup Recipe

I can’t wait to share my Italian Sausage Tortellini Soup, a simple and speedy bowl of tender cheese tortellini, savory Italian sausage, bright spinach, and a creamy tomato broth that begs a closer look.

I didn’t plan for this to become my go to, but this soup keeps sneaking onto my weeknight list. It hits hard with browned Italian sausage and pops of fresh baby spinach that somehow make each spoonful feel less guilty, even if you know better.

It kind of lives between those Italian Sausage Recipes I dogear and the lazy Sausage Soup I crave when I have zero energy, yet it still feels like I put in effort. Fast, a little surprising, and wildly addictive, this one will make you pause, taste, and then grab another bowl before you mean to.

Ingredients

• Italian sausage brings protein, fat and bold savory spice, makes broth richer and hearty.
• Tortellini adds carbs, creamy cheese pockets that make soup filling and comfort food.
• Crushed tomatoes give bright acidity, tomato umami and helps balance the richness.
• Spinach sneaks vitamins and fiber, wilts fast and keeps color and freshness.
• Heavy cream makes it silky, adds fat and smooth mouthfeel, not very light.
• Garlic and onion give savory base, provide aroma, a bit of natural sweetness.
• Parmesan adds salty umami, little protein, finish with nutty, aged tang.

Ingredient Quantities

• 1 pound Italian sausage mild or spicy
• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 2 medium carrots
• 2 stalks celery
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon red pepper flakes optional
• 1 (14.5 ounce) can crushed tomatoes
• 4 cups chicken broth
• 1/2 cup heavy cream
• 9 to 12 ounces cheese tortellini
• 4 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 bay leaf optional

How to Make this

1. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 pound Italian sausage (mild or spicy) and brown, breaking it up with a spoon, about 5–7 minutes; if it’s very fatty drain off most fat leaving about 1 tablespoon for flavor.

2. Add 1 medium chopped yellow onion, 3 minced garlic cloves, 2 diced carrots and 2 diced celery stalks; cook until softened about 4–5 minutes, scraping up browned bits, then stir in 1 teaspoon dried Italian seasoning and 1/4 teaspoon red pepper flakes if you want heat.

3. Pour in 1 (1
4.5 oz) can crushed tomatoes and 4 cups chicken broth, toss in 1 bay leaf if using, bring to a simmer and let it cook gently 8–10 minutes so the flavors meld; taste and add salt and black pepper to your liking.

4. Add 9 to 12 ounces cheese tortellini to the simmering broth and cook according to package directions (usually 7–9 minutes for refrigerated, a bit longer for frozen) until al dente; dont overcook or they’ll get gummy.

5. Stir in 1/2 cup heavy cream when tortellini is almost done, lower the heat and warm through gently — avoid a rolling boil once the cream is in to keep it from breaking.

6. Add 4 cups fresh baby spinach and 1/4 cup grated Parmesan cheese, stir until the spinach wilts and cheese melts into the broth.

7. Remove the bay leaf, taste again and adjust salt, pepper or red pepper flakes if needed.

8. Ladle into bowls, top with extra Parmesan if you want, and serve with crusty bread; store leftovers in the fridge 3–4 days and reheat gently with a splash of broth or cream if it thickens.

Equipment Needed

1. Large heavy pot or Dutch oven, for browning the sausage and simmering the soup
2. Sharp chef’s knife, for chopping onion, carrots and celery
3. Cutting board, keep one side for meat and one for veg if you can
4. Wooden spoon or heatproof spatula, to break up sausage and scrape browned bits, dont use a thin plastic one on high heat
5. Measuring cups and spoons, for broth, cream and seasonings
6. Can opener, for the crushed tomatoes
7. Ladle, for serving and portioning the soup
8. Colander or fine mesh strainer, to drain tortellini if needed
9. Box grater or microplane, for freshly grating the Parmesan

FAQ

Easy Italian Sausage Tortellini Soup Recipe Substitutions and Variations

• Italian sausage: try turkey sausage links sliced, or plain ground pork seasoned with fennel and a little paprika, or spicy chorizo if you want more kick
• Heavy cream: swap in half and half for a lighter soup, or whole milk whisked with 2 tablespoons flour to thicken, or a few tablespoons of cream cheese stirred in at the end for rich mouthfeel
• Cheese tortellini: use ravioli or other stuffed pasta, or small shells or rotini if you prefer regular pasta, or frozen gnocchi for a pillowy change
• Chicken broth: use vegetable broth to make it meat free, or beef broth for a deeper savory base, or water plus a bouillon cube if thats what you have

Pro Tips

1) Brown the sausage until it’s nicely caramelized, don’t just cook it till it’s gray. Scrape up those browned bits cause thats where most of the flavor hides, and if it’s very fatty drain off the excess but leave about a tablespoon for flavor.

2) If you know you’ll have leftovers, either undercook the tortellini by 1–2 minutes or cook it separately and add when reheating. Tortellini soaks up broth and goes mushy fast, so plan for that.

3) Temper the cream before you add it: stir a small ladle of hot broth into the cream first then mix it back into the pot and keep it at a low simmer, avoid a rolling boil or the cream will split. Same goes for the spinach, toss it in at the last second so it wilts but stays bright.

4) Taste and balance at the end, sausage and broth can be salty so add salt last. If the tomatoes taste too sharp add a pinch of sugar or a little splash of vinegar or lemon to brighten things up, and finish with freshly grated Parm for the best flavor.