Go Back
A close-up shot of a white bowl filled with creamy Italian sausage tortellini soup, featuring cheese-filled pasta, wilted spinach, and crumbled sausage in a tomato-based broth topped with Parmesan.

Italian Sausage Tortellini Soup

This hearty Italian sausage tortellini soup is rich, comforting, and packed with flavor. Tender cheese tortellini simmer in a savory tomato broth with seasoned sausage, vegetables, fresh spinach, and a splash of cream for a satisfying one-pot meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound beef or chicken Italian-style sausage no pork, casings removed
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional
  • 4 cups low-sodium chicken broth
  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 package (9-12 oz) cheese tortellini
  • 2 cups fresh spinach roughly chopped
  • 1/2 cup heavy cream
  • salt and black pepper to taste
  • fresh parsley or basil chopped for garnish
  • grated Parmesan cheese for serving

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife
  • Cutting Board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the beef or chicken Italian-style sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes.
  2. Add the chopped onion, carrots, and celery to the pot. Sauté for 4-5 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Sprinkle in the Italian seasoning, dried oregano, and crushed red pepper flakes. Stir well to coat the meat and vegetables with the spices.
  4. Add the tomato paste and cook for 1 minute to deepen the flavor. Pour in the crushed tomatoes and chicken broth, stirring to combine.
  5. Bring the soup to a gentle boil, then reduce heat and let it simmer for 10-12 minutes to allow the flavors to meld.
  6. Add the cheese tortellini directly to the pot and cook according to package instructions, usually 4-6 minutes, until tender.
  7. Stir in the chopped spinach and heavy cream. Simmer for 2-3 more minutes until the spinach wilts and the soup becomes creamy.
  8. Season with salt and black pepper to taste. Ladle into bowls and garnish with fresh parsley or basil and grated Parmesan cheese before serving.

Notes

For a lighter version, substitute half-and-half for the heavy cream. The soup thickens as it sits, so add a splash of broth when reheating if needed.