If you’re dreaming of a cozy meal that’s as easy to make as it is irresistible, Sausage Tortellini Soup with Spinach is about to become your new weeknight hero! Picture tender cheese tortellini bobbing in a creamy, tomato-kissed broth, studded with savory Italian sausage, sweet onions, and vibrant spinach—it’s the kind of soup that tastes like you spent hours in the kitchen, but comes together in just over half an hour. This dish checks every comfort food box while sneaking in a nutritious hit of leafy greens, making it a family favorite for chilly nights or when you just need a bowl of pure, soul-soothing goodness.
Ingredients You’ll Need
Gathering your ingredients is simple, but each one pulls serious weight in flavor and texture—nothing here is wasted! From the richness of the sausage and cream to the pop of fresh spinach, every component brings something special to this Sausage Tortellini Soup with Spinach.
- Olive oil: Gives a fragrant, flavorful base for browning the sausage and vegetables.
- Italian sausage (mild or spicy): Choose your favorite for a hearty, flavorful protein that defines the soup’s personality.
- Onion (chopped): Adds sweet depth and a comforting aroma as it softens in the pot.
- Garlic (minced): A must-have to infuse every spoonful with savory notes.
- Italian seasoning: A classic blend that ties all the flavors together effortlessly.
- Red pepper flakes (optional): Adds a gentle heat kick, perfect for those who love a little punch.
- Chicken broth: Creates a rich, flavorful base that carries all the ingredients.
- Diced tomatoes (with juices): Infuses the broth with a mellow, tangy sweetness and a lovely red hue.
- Heavy cream: The creamy swirl that gives this soup its dreamy texture and richness.
- Refrigerated cheese tortellini: Tender, cheesy pillows that make every bite something to look forward to.
- Fresh baby spinach: Heaps of greens for a beautiful color and nutritious boost, wilted to perfection.
- Salt and black pepper (to taste): Brings out the best in every flavor profile without overpowering.
- Grated Parmesan cheese (for serving): That final flourish of salty, nutty flavor to elevate each bowl.
How to Make Sausage Tortellini Soup with Spinach
Step 1: Brown the Sausage
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage straight in—whether you love it spicy or mild is totally up to you! Break it apart with a spoon and let it brown thoroughly. If there’s excess fat, feel free to drain most of it, leaving just enough for flavor.
Step 2: Sauté Onion and Aromatics
Now toss in the chopped onion and cook for around 3 to 4 minutes, until it’s soft and translucent. Stir in the minced garlic, Italian seasoning, and a pinch of red pepper flakes if you’re feeling spicy. Let it all sizzle for another minute; your kitchen will smell absolutely amazing.
Step 3: Add Broth and Tomatoes
Next comes the foundation—pour in the chicken broth and the can of diced tomatoes with their juices. This combination builds a savory, tangy, and beautifully hued base for the soup. Bring everything up to a gentle boil, then reduce the heat so it’s simmering.
Step 4: Stir in Cream and Tortellini
This is the moment your Sausage Tortellini Soup with Spinach truly becomes decadent. Stir in the heavy cream and watch the broth turn luxuriously creamy. Add the cheese tortellini and simmer gently for 5 to 7 minutes, just until the pasta is plump and tender.
Step 5: Add Spinach and Finish
With just a couple of minutes left, stir in the fresh baby spinach. It takes only a minute or two for the greens to wilt into silky ribbons. Season with salt and pepper to taste, then give the soup a good stir—it’s officially ready! Serve it up hot, with a shower of grated Parmesan on top.
How to Serve Sausage Tortellini Soup with Spinach
Garnishes
A generous sprinkle of grated Parmesan brings out the savory notes, while a touch of cracked black pepper adds just the right finish. For a burst of freshness, try a sprinkle of chopped fresh basil or parsley—these little extras make each serving of Sausage Tortellini Soup with Spinach extra special.
Side Dishes
This soup stands strong on its own, but you can’t go wrong with a side of crusty bread for dunking into that creamy broth. A simple green salad with a light vinaigrette or a plate of roasted vegetables keeps things balanced and completes your meal beautifully.
Creative Ways to Present
Take things up a notch by serving the soup in big, rustic bread bowls—your guests will be wowed! For a family-style presentation, ladle the Sausage Tortellini Soup with Spinach into a large tureen and let everyone help themselves. A drizzle of extra virgin olive oil or a few homemade croutons make it restaurant-worthy at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the soup to an airtight container and pop it in the fridge. Sausage Tortellini Soup with Spinach will keep for up to 3 days, and the flavors actually deepen, making tomorrow’s lunch even more satisfying.
Freezing
You can freeze this soup, but for best results, do so before adding the tortellini and spinach, as the pasta can become mushy and the greens lose their vibrancy upon thawing. Freeze the base, then add fresh tortellini and spinach when reheating for the ultimate texture and freshness.
Reheating
Bring the soup back to a gentle simmer on the stovetop, stirring occasionally to re-integrate the cream and ensure even heating. If the soup has thickened in the fridge, add a splash of broth or water to loosen it up. Microwave reheating works too—just use a microwave-safe bowl and stir every minute until heated through.
FAQs
Can I make Sausage Tortellini Soup with Spinach ahead of time?
Absolutely! You can prepare the soup base in advance and refrigerate it, but for the freshest texture, add the tortellini and spinach right before serving so the pasta stays tender and the greens stay vibrant.
What type Soup
Both mild and spicy Italian sausage work equally well—choose based on your preference. You can also use turkey sausage or a plant-based alternative if you want a lighter or vegetarian version.
Does this soup freeze well?
It does if you freeze the broth and sausage mixture before adding any tortellini or spinach. Add these in fresh when you’re ready to enjoy the soup for best texture and flavor.
How do I make the soup less rich?
For a lighter version, swap the heavy cream for half-and-half or whole milk, and consider using turkey or chicken sausage instead of traditional pork sausage. The soup will still turn out creamy and delicious!
What are some fun add-ins for this soup?
Try stirring in mushrooms, kale, or even cannellini beans. You could also add a splash of white wine after sautéing the aromatics for extra depth, or finish with a dollop of pesto for an herby kick.
Final Thoughts
There’s nothing quite like the comfort of a steaming bowl of Sausage Tortellini Soup with Spinach to bring everyone to the table, whether it’s a busy weeknight or a relaxed weekend dinner. Give this recipe a try, and you’ll have a hearty, flavor-packed meal that’s destined to become a regular star in your soup rotation!
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Sausage Tortellini Soup with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This hearty and satisfying Sausage Tortellini Soup with Spinach is a comforting one-pot meal perfect for a cozy night in. Creamy cheese tortellini, savory Italian sausage, and nutritious spinach come together in a flavorful broth that is sure to warm you up.
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes with juices
- 1/2 cup heavy cream
- 1 package (9 ounces) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil: In a large pot or Dutch oven over medium heat, heat olive oil.
- Cook sausage: Add Italian sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add onion and garlic: Add chopped onion and cook until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook until fragrant.
- Add broth and tomatoes: Pour in chicken broth and diced tomatoes with juices. Bring to a boil, then reduce heat.
- Stir in cream and tortellini: Add heavy cream and tortellini, simmer until pasta is tender.
- Add spinach and season: Stir in spinach and cook until wilted. Season with salt and pepper.
- Serve: Serve hot, topped with grated Parmesan cheese.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute ground turkey sausage or plant-based sausage if preferred.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 880mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
