Go Back
A close-up shot of creamy Italian Sausage Tortellini Soup in a black bowl, garnished with shredded Parmesan, fresh herbs, and a slice of toasted bread on the rim.

Italian Sausage Tortellini Soup

This hearty Italian Sausage Tortellini Soup is comfort in a bowl — packed with savory sausage, cheese tortellini, tender vegetables, and a creamy tomato broth that’s ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb Italian sausage mild or spicy, casing removed
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes optional
Liquids & Veggies
  • 4 cups chicken broth low-sodium preferred
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream or half-and-half
  • 2 cups baby spinach roughly chopped
Pasta
  • 9 oz cheese tortellini fresh or frozen
To Serve
  • 1/4 cup grated Parmesan cheese for garnish
  • fresh basil for garnish

Equipment

  • Large Pot
  • Wooden Spoon
  • Ladle

Method
 

  1. In a large pot over medium heat, cook the Italian sausage until browned, breaking it into crumbles. Drain excess fat if needed.
  2. Add diced onion and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
  3. Add basil, oregano, and crushed red pepper flakes. Stir to combine.
  4. Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Add the tortellini and cook according to package directions, usually 5–7 minutes, until tender.
  6. Reduce heat to low, then stir in the heavy cream and spinach. Cook for 2–3 minutes until spinach wilts and soup is heated through.
  7. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan and fresh basil.

Notes

This soup reheats beautifully and tastes even better the next day. For a lighter version, substitute Italian turkey sausage and use half-and-half instead of cream.