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Sausage And Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth, Italian sausage crumbles, and tender cheese tortellini. Simmered together until the tortellini is just tender and the spinach wilts for a hearty bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Casings removed.
refrigerated cheese tortellini
  • 20 oz refrigerated cheese tortellini
baby spinach
  • 3 cup baby spinach
onion
  • 1 onion Diced.
garlic
  • 4 clove garlic Minced.
diced tomatoes
  • 14 oz diced tomatoes From a can.
chicken broth
  • 4 cup chicken broth
heavy cream
  • 1 cup heavy cream
tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
red pepper flakes
  • 0.5 tsp red pepper flakes
olive oil
  • 2 tbsp olive oil
Parmesan and fresh basil
  • 1 Parmesan and fresh basil for serving
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat olive oil in a large pot over medium-high heat, then brown the Italian sausage and crumble it as it cooks (about 6-8 minutes) until no longer pink. Drain excess fat from the pot.
Build the soup base
  1. Sauté the diced onion in the same pot for 4 minutes, until softened. Add minced garlic and tomato paste and cook for 2 minutes until fragrant.
  2. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil (bubbling throughout).
Cook tortellini and finish
  1. Add the refrigerated cheese tortellini to the boiling soup and cook 4-5 minutes until just tender. The broth should keep gently bubbling as the tortellini cooks.
  2. Stir in the heavy cream and baby spinach, then cook 2-3 minutes until the spinach wilts and the soup looks creamy.
  3. Season with salt and pepper to taste, then serve hot with parmesan and fresh basil on top.

Notes

For the best texture, avoid overcooking the tortellini—pull it when it’s just tender. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because tortellini can soften too much. For a lighter option, swap heavy cream for half-and-half (you may need to simmer 1-2 minutes less to prevent curdling).