I keep coming back to this recipe because it is filling, easy to make, and perfect for feeding a crowd. I like how everything cooks in one pot, which keeps cleanup simple. The flavors deepen as the soup simmers, and the tortellini and spinach make it feel both cozy and balanced.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 medium yellow onion, diced 1 lb Italian sausage, mild or spicy 4 cloves garlic, minced 6 cups chicken broth 1 28-ounce can crushed tomatoes 1 1/2 teaspoons dried oregano 1 1/2 teaspoons dried basil 1/4 teaspoon red pepper flakes, optional 1 9-ounce package refrigerated cheese tortellini 4 cups fresh spinach, packed Salt and pepper, to taste
Directions
I start by heating the olive oil in a large pot over medium-high heat. I add the diced onion and cook it for about 4 to 5 minutes until it softens.
Next, I add the Italian sausage and break it up with a spoon as it cooks. Once it is fully browned, I drain off any excess grease. I then stir in the minced garlic and cook it for about 1 minute until fragrant.
I pour in the chicken broth and crushed tomatoes, then add the oregano, basil, and red pepper flakes. I stir everything together, bring it to a boil, then reduce the heat to low and let it simmer for 20 to 30 minutes.
After simmering, I add the tortellini and cook it for 4 to 6 minutes, just until tender. I remove the pot from the heat, stir in the spinach, cover it, and let it sit for 1 to 2 minutes until the spinach wilts. I finish by seasoning with salt and pepper to taste.
Servings and Timing
I usually get about 8 servings from this soup. The total time is around 1 hour, including prep, simmering, and cooking the tortellini. It works well for both weeknight dinners and meal prep.
Variations
I sometimes use spicy Italian sausage when I want extra heat. When I want a creamier soup, I stir in a splash of heavy cream at the end. I also like adding mushrooms or diced bell peppers for more vegetables, depending on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stovetop or in the microwave. If the soup thickens, I add a little extra chicken broth to loosen it up.
FAQs
Can I make this soup ahead of time?
I often make the soup base ahead of time and add the tortellini when reheating so it does not get too soft.
Can I freeze sausage tortellini soup?
I freeze the soup without the tortellini for best results, then add fresh tortellini when reheating.
What type of tortellini works best?
I usually use refrigerated cheese tortellini, but meat-filled tortellini also works well.
Can I substitute kale for spinach?
I sometimes use chopped kale instead of spinach, but I let it simmer a few extra minutes to soften.
How do I keep the tortellini from overcooking?
I make sure to cook the tortellini just until tender and avoid prolonged simmering once it is added.
Conclusion
I love how this sausage tortellini soup brings together simple ingredients into a warm, satisfying meal. Whenever I want a comforting soup that feels homemade and generous, this recipe is one I always enjoy making and sharing.
Hearty sausage tortellini soup made with Italian sausage, cheese tortellini, and spinach in a rich tomato broth. A cozy one-pot meal perfect for weeknights.
Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 4–5 minutes until softened.
Cook Sausage: Add Italian sausage, breaking it up with a spoon. Cook until browned. Drain excess grease.
Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
Simmer Base: Add chicken broth, crushed tomatoes, oregano, basil, and optional red pepper flakes. Stir and bring to a boil. Reduce heat and simmer for 20–30 minutes.
Add Tortellini: Add cheese tortellini and simmer for 4–6 minutes or until tender.
Add Spinach: Remove from heat, stir in spinach, cover the pot, and let it wilt for 1–2 minutes.
Season & Serve: Season with salt and pepper to taste. Serve hot.
Notes
For a creamier version, stir in ½ cup of heavy cream before adding spinach.
You can substitute kale for spinach if desired.
Use spicy sausage for a bolder flavor or mild for a family-friendly version.
