Tortellini Soup with Italian sausage, spinach and cheese tortellini is a simple and hearty soup sure to become a family favorite. If you love tasty and easy soup recipes, this one-pot meal is ready in 30 minutes!
This Tortellini Soup is loaded with savory Italian sausage, spinach, cheesy pasta, fresh basil and Parmesan cheese in a rich tomato base soup.
Stir in some heavy cream for some additional creaminess and enjoy the most delicious bowl of comfort food! Serve this tasty Italian soup with some crusty bread, a simple salad and some extra Parmesan on top!
Ingredients To Make Tortellini Soup
- Olive Oil – coconut oil, avocado oil or canola oil can be used.
- Onions – peeled and diced.
- Carrots – peeled and diced.
- Garlic – fresh garlic is best.
- Italian Sausage – I use mild sausage however, spicy sausage can also be used.
- Crushed or Diced Tomatoes – I prefer San Marzano but any brand works.
- Chicken or Vegetable Stock or Broth – If you are sensitive to sodium, use low sodium broth.
- Italian Seasoning
- Spinach – I use fresh spinach.
- Tortellini – I used fresh from the refrigerated area of the supermarket.
- Parmesan Cheese – (not pictured below) freshly grated is best however, you can use pre-shredded if you are short on time.
- Basil – fresh is best!
- Heavy Cream (optional) – this is an optional ingredient that adds creaminess and richness to the soup.
- Red Pepper Flakes (optional) – if you like a little spicy kick – don’t skip it!
How To Make Tortellini Soup
This soup recipe is made in one pot and in about 30 minutes! This is an easy and great recipe to make on busy weeknights!
- Heat the oil in a stock pot or Dutch oven and cook the onions, carrots and garlic until the onions become soft.
- Add the Italian sausage and cook, braking it up into smaller pieces until cooked through.
- Add the tomatoes, stock and seasonings.
- Bring the soup to a boil, lower the heat, cover the pot and simmer,
- Stir in the spinach and tortellini noodles and cook until the pasta is tender.
- Stir in the heavy cream (if using), fresh basil and red pepper flakes (if using). Serve topped with extra Parmesan cheese, if desired.
What Tortellini Should I Use?
- You can use fresh tortellini, refrigerated tortellini or frozen tortellini.
- You can use any flavor tortellini you prefer. Three Cheese Tortellini, Basil Pesto, Spinach and Ricotta, Four Cheese or any other.
What Type of Sausage Should I Use?
- You can get sausage in bulk or in casing, just make sure you remove the casing before cooking it.
- I use mild Italian sausage but if you love a little heat, spicy Italian sausage is the way to go.
- Chicken and turkey sausage work well in this soup recipe.
Can I Make Tortellini Soup In Advance?
- You can make the soup in advance without adding the tortellini. As with any pasta, the tortellini will absorb some of the broth and become soggy. You can make the soup and add the tortellini and spinach when you are ready to serve the soup.
Can Tortellini Soup be Frozen?
- This soup can be frozen before you add the tortellini noodles. You can follow the recipe up to adding the tomatoes, broth and spinach then cool and freeze. When ready to eat, defrost and finish the soup by adding the tortellini, cream, Parmesan and basil.
- I do not recommend freezing the soup leftovers (with the noodles). Noodles do not hold up well when defrosted and reheated. They basically turn into mush.
Tips and Notes About This Tortellini Soup Recipe
- Homemade chicken stock is flavorful and always the best option. Here’s my recipe for Basic Chicken Stock. You can also use store bought chicken broth (low-sodium if you are sensitive to sodium) or bone broth.
- Store leftover tortellini soup in an airtight container in the refrigerator for 3 days. Keep in mind that the pasta will get extra soft.
- Make this soup gluten-free by using gluten free tortellini or any other gluten free pasta of your choice.
- The cream in this soup can be substitute with half and half or omitted, if preferred.
Take A Look At Some Other Soup Recipes:
- Slow Cooker Enchilada Soup (only 10 minutes prep time)
- Ginger and Turmeric Carrot Soup
- Chicken Tortilla Soup
- Stuffed Pepper Soup
- Cabbage Roll Soup
This post was updated with new photography but the recipe is still the same!
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Tortellini Soup with Italian Sausage and Spinach
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 12 ounces Italian sausage, uncooked
- 1 (28-ounce) can crushed or diced tomatoes
- 5 ½ cups chicken stock or vegetable stock
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon black pepper (or to taste)
- 2 cups fresh spinach
- 1 (9-ounces) package of cheese tortellini
- 1/2 cup heavy cream (optional)
- 1/4 cup Parmesan cheese, plus more for serving
- 1 tablespoons chopped basil
- 1/4 teaspoon red pepper flakes or to taste (optional)
- Heat 1 tablespoon of olive oil in a large stock pot or Dutch oven over medium high heat. Add the chopped onions, carrots and garlic and cook stirring frequently, for about 3 minutes or until the onions become translucent.
- Add the Italian sausage (casings removed) and cook stirring frequently, braking up any big chunks into marble-sized pieces. Cook until the sausage is no longer pink.
- Add the tomatoes and the chicken or vegetable stock. Season with the Italian seasoning, salt and pepper and bring to a boil.
- Reduce the heat to low and simmer, covered for 20 - 25 minutes.
- Stir in the spinach and tortellini and cook for about 5 - 7 minutes or until the pasta is tender.
- Stir in the heavy cream (if using), Parmesan cheese, fresh basil and red pepper flakes. Season with salt and pepper, if needed. Serve topped with some extra Parmesan cheese.
- You can use pork, turkey or chicken Italian sausage.
- You can use half and half instead of heavy cream or skip that ingredient altogether.
- Nutrition facts are an estimate and will vary depending on the brand of ingredients use.
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