There’s something irresistibly cozy about tucking into a bowl of Sausage Tortellini Soup with Spinach on a chilly evening. This hearty recipe brings together tender cheese-filled tortellini, savory Italian sausage, and vibrant spinach in a rich tomato broth that practically begs for crusty bread on the side. Every spoonful delivers layers of flavor—from the mellow sweetness of onions and garlic to the gentle heat of crushed red pepper flakes—while a splash of heavy cream adds just the right amount of silkiness. It’s the kind of recipe that feels special enough for weekend family dinners yet simple enough for a busy weeknight.
As someone who loves experimenting in the kitchen, I can’t tell you how many times this soup has saved me from “What’s for dinner?” panic. It’s a beginner-friendly dish that takes just 15 minutes of hands-on prep, 30 minutes of cooking, and a short 5-minute rest for the flavors to fully meld. Plus, at around 400 calories per serving, it strikes the perfect balance between indulgent comfort food and sensible nutrition. Whether you’re craving something warm after a snowstorm or looking to impress friends at your next potluck, this Sausage Tortellini Soup with Spinach is sure to become a go-to favorite.
KEY INGREDIENTS IN SAUSAGE TORTELLINI SOUP WITH SPINACH
Before we dive into cooking, let’s highlight the star players that make this dish so irresistible. Each ingredient contributes its own personality, working together to create a soup that’s rich, balanced, and bursting with flavor.
- Italian sausage
Provides the hearty, savory backbone of the soup. Choose mild or spicy sausage based on your taste—either way, it brings seasoned meat bliss and a bit of richness to the broth.
- Onion
Adds natural sweetness and depth when sautéed until translucent. The gentle caramelization enhances the overall flavor profile without overpowering.
- Garlic
Infuses an aromatic punch. Minced garlic softens the edge of the tomato base and complements the sausage perfectly.
- Chicken broth
Forms the liquid foundation that carries every other component. Opt for low-sodium broth if you prefer more control over the salt level.
- Diced tomatoes
Contribute bright acidity and texture. The fruity tomato juices add a refreshing tang that balances the creamy elements.
- Tomato sauce
Deepens the tomato flavor and thickens the broth for a more luscious consistency.
- Italian seasoning
A fragrant blend of herbs like oregano, basil, and thyme that brings an unmistakable Mediterranean vibe.
- Crushed red pepper flakes
Optional but highly recommended if you crave a gentle, lingering heat that wakes up the taste buds.
- Salt and black pepper
Essential seasonings to fine-tune the overall taste. Adjust carefully to your liking.
- Tortellini
Cheese-filled or any preferred variety creates delightful little pillows in every spoonful, adding both substance and fun.
- Spinach
Fresh leaves that wilt into the broth, offering vibrant color and a boost of nutrients.
- Heavy cream or half-and-half
Rounds out the soup with creamy richness. You can adjust quantity to control how indulgent you want the final dish.
- Parmesan cheese
A finishing touch that adds a salty, nutty dimension when grated on top just before serving.
HOW TO MAKE SAUSAGE TORTELLINI SOUP WITH SPINACH
Let’s walk through the steps to bring this comforting soup to life. From browning the sausage to wilting the spinach, each phase is designed to layer flavor and create a harmonious dish.
1. In a large pot or Dutch oven, brown the Italian sausage over medium heat. As it cooks, use a wooden spoon to break it into small crumbles. Once no pink remains, carefully drain any excess fat and transfer the sausage to a plate, leaving behind a lightly seasoned base.
2. In the same pot, add the diced onion and cook until translucent, about 3–4 minutes. This gentle sauté draws out the sweetness of the onion. Stir in the minced garlic and cook for another minute, maintaining constant movement to prevent burning and ensure an even caramelization.
3. Pour in the chicken broth, undrained diced tomatoes, and tomato sauce. Use a wooden spoon to stir everything together, deglazing the pot and lifting any flavorful browned bits from the bottom.
4. Return the cooked sausage to the pot, then sprinkle in the Italian seasoning and crushed red pepper flakes if you like a little extra kick. Season with salt and black pepper to taste, remembering you can adjust at the end.
5. Bring the soup up to a gentle simmer over medium heat. Cover and let it cook for about 10 minutes, allowing all the herbs and spices to meld beautifully.
6. Remove the lid and add the tortellini directly to the simmering broth. Cook according to the package directions, typically 5–7 minutes, until the pasta is tender and pillowy.
7. Stir in the fresh spinach leaves and heavy cream, giving the mixture a quick stir so the spinach wilts evenly in about 2 minutes.
8. Taste the soup and adjust seasoning as needed—maybe a pinch more salt, a dash of pepper, or an extra shake of red pepper flakes.
9. Ladle the hot soup into bowls, generously garnish with grated Parmesan cheese, and serve immediately while everything is warm and inviting.
SERVING SUGGESTIONS FOR SAUSAGE TORTELLINI SOUP WITH SPINACH
Once your Sausage Tortellini Soup with Spinach is ready, think about how to present it so each bowl feels like a warm hug. Here are some ideas to elevate your serving game, whether it’s a casual family dinner or a small gathering with friends.
- Crusty artisan bread
Offer thick slices of warm, crusty bread or a sliced baguette on the side. The chewy crumb soaks up every last drop of broth, and dipping adds an interactive element to the meal.
- Garlic butter crostini
Toast baguette slices, spread a thin layer of garlic butter, and broil until golden. Place two or three crostini on the rim of each bowl for an elegant touch that pairs perfectly with the savory soup.
- Fresh herb garnish
Sprinkle chopped fresh basil or parsley over each serving. The bright green leaves showcase the soup’s vibrant color and add a hint of fresh, herbaceous aroma.
- Grated cheese platter
Set out bowls of grated Parmesan, pecorino romano, or a mild mozzarella. Let guests sprinkle on their preferred amount of cheese for a personalized, cheesy finish.
HOW TO STORE SAUSAGE TORTELLINI SOUP WITH SPINACH
This comforting soup is just as delicious the next day—if you store it properly. Follow these guidelines to maintain that fresh-from-the-pot flavor and creamy texture, whether you’re stashing portions for quick lunches or planning a make-ahead meal.
- Store in airtight containers
Once the soup has cooled to room temperature (about 5 minutes resting), transfer portions into airtight containers. This prevents condensation and keeps the flavors sealed in. Label each container with the date.
- Refrigerate promptly
Place the sealed containers in the refrigerator within two hours of cooking. The soup will stay fresh for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it feels too thick.
- Freeze for longer storage
If you want to keep the soup beyond three days, freeze individual portions in freezer-safe bags or containers. Remove excess air before sealing to reduce the risk of freezer burn. Frozen soup can last up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat with care
To preserve the tortellini’s texture, reheat on the stovetop over low heat. Add a splash of broth or cream if the soup seems too thick, and stir gently until heated through. Avoid boiling vigorously, as this can make the pasta gummy.
CONCLUSION
From the very first spoonful, this Sausage Tortellini Soup with Spinach delivers on its promise of a savory, satisfying meal that’s perfect for both lunch and dinner. We’ve walked through every step—browning the sausage, simmering the rich tomato broth, cooking the tortellini just right, and finishing with vibrant spinach and creamy goodness. With minimal prep time and straightforward instructions, even kitchen newcomers can confidently serve up a restaurant-quality soup in under an hour. And let’s not forget the endless serving suggestions, from crusty bread for dipping to fresh herbs and grated cheese that let everyone customize their bowl.
Feel free to print this article and tuck it into your recipe binder for easy reference, or save it digitally so you can revisit it whenever those chilly nights roll in. Remember, there’s a handy FAQ section below to answer any lingering questions you might have about substitutions, storage tips, or ingredient swaps. If you give this recipe a try, I’d love to hear how it turned out—drop your comments, questions, or feedback below, and let’s chat about your favorite tweaks or serving ideas. Happy cooking!
Sausage Tortellini Soup with Spinach
Description
This hearty soup blends the rich taste of Italian sausage, tender tortellini, and vibrant spinach in a delightful broth. Perfect for cozy nights!
Ingredients
Instructions
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In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned. Break it into crumbles as it cooks. Once fully cooked, drain any excess fat and remove the sausage to a plate.
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In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
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Pour in the chicken broth, diced tomatoes (with juices), and tomato sauce. Stir to combine.
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Add the cooked sausage back to the pot, along with the Italian seasoning, and crushed red pepper flakes if using. Season with salt and black pepper to your taste.
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Bring the soup to a gentle simmer over medium heat. Cover and let it cook for about 10 minutes to allow flavors to meld.
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Uncover the pot and add the tortellini. Allow the tortellini to cook in the soup for the time directed on the package, usually around 5-7 minutes, or until tender.
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Stir in the fresh spinach leaves and heavy cream. Allow the spinach to wilt in the hot soup for about 2 minutes.
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Taste and adjust seasoning as needed.
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Serve the soup hot, garnished with grated Parmesan cheese, and enjoy!
Note
- For a vegetarian version, substitute the sausage with plant-based sausage and use vegetable broth.
- You can add other vegetables like zucchini or bell peppers for more texture and flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated before serving.
- Adjust the creaminess by adding more or less cream according to your preference.
- Use fresh tortellini if available for a taste closer to homemade.
- The soup base can be made in advance, and tortellini added just before serving to avoid overcooking.
