I still remember the first time I made a bubbling pot of Sausage And Tortellini Soup — it was a cold weeknight, I was nervous about how the tortellini would hold up, and my partner declared it dinner-worthy after the first spoonful, which gave me quiet confidence to try more comforting one-pot meals.
Why You’ll Love It
This soup is a forgiving, weeknight-friendly meal that feels like a hug in a bowl, perfect for days when you want something warm and satisfying without a lot of fuss, it stretches easily to feed family or guests and the mild, savory flavors are friendly to picky eaters while letting you practice simple stovetop skills.
Serves 4
Prep Time: 15 minutes |
Cook Time: 30 minutes |
Total Time: 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 g) mild Italian sausage, casings removed
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 4 cups (960 ml) low sodium chicken broth
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 9 ounces (255 g) refrigerated cheese tortellini (about 3 cups)
- 4 cups fresh baby spinach, loosely packed
- 1/2 cup heavy cream or half and half
- 1/3 cup freshly grated Parmesan plus extra for serving
- 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil and oregano
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat, add the sausage breaking it up with a wooden spoon, and cook until nicely browned, about 6 to 8 minutes.
- Push the sausage to the side, add the chopped onion and cook for 4 to 5 minutes until softened, then stir in the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and diced tomatoes with their juices, stir in the Italian seasoning, bring to a gentle simmer and scrape up any browned bits from the bottom.
- Add the tortellini and simmer according to package directions until the pasta is tender, usually 7 to 9 minutes, stirring occasionally to prevent sticking.
- Reduce the heat to low, stir in the spinach until just wilted, then add the cream and grated Parmesan, stirring until melted and incorporated, taste and season with salt and pepper.
- Serve hot with extra Parmesan on the side and crusty bread if desired.
Recipe Variations
- Spicy Sausage: Use hot Italian sausage and add 1/4 teaspoon red pepper flakes while simmering for a gentle kick.
- Tomato Forward: Omit the cream and add a 6 ounce can of tomato paste dissolved in a cup of broth for a brighter, less creamy soup.
- Vegetable Boost: Add diced carrots and celery with the onion for extra texture and nutrients, increasing simmer time by 5 minutes.
- Vegetarian Style: Replace sausage with sliced mushrooms and use a plant based tortellini and vegetable broth, finish with a splash of olive oil.
Make Ahead: You can brown the sausage and sauté the onion and garlic up to 2 days ahead, cool and refrigerate in an airtight container, then finish the soup with broth, tortellini, and greens just before serving. Leftover soup keeps well refrigerated for 3 days; reheat gently on the stove and add a splash of broth or water if the pasta absorbs too much liquid.
Frequently Asked Questions
How long will leftover soup keep in the fridge
Stored in an airtight container it will keep for up to 3 days, reheat on low and stir occasionally, add a splash of broth if it seems thick.
Can I freeze this soup
You can freeze it but tortellini can become softer after thawing, for best texture freeze the broth and sausage mixture separately and add fresh or frozen tortellini when reheating.
Can I use beef or turkey sausage instead
Yes, both work well and change the flavor profile slightly, adjust seasoning to taste if using a leaner sausage.
Is there a dairy free option
Use dairy free cream or coconut milk and a plant based Parmesan alternative or nutritional yeast to keep a creamy finish.
Sausage And Tortellini Soup
This soup is a forgiving, weeknight-friendly meal that feels like a hug in a bowl, perfect for days when you want something warm and satisfying without a lot of fuss, it stretches easily to feed family or guests and the mild, savory flavors are friendly to picky eaters while letting you practice simple stovetop skills.
Ingredients
- 1 tablespoon olive oil
- 1 pound (450 g) mild Italian sausage, casings removed
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 4 cups (960 ml) low sodium chicken broth
- 1 can (14.5 oz / 410 g) diced tomatoes, undrained
- 9 ounces (255 g) refrigerated cheese tortellini (about 3 cups)
- 4 cups fresh baby spinach, loosely packed
- 1/2 cup heavy cream or half and half
- 1/3 cup freshly grated Parmesan plus extra for serving
- 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh basil and oregano
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat, add the sausage breaking it up with a wooden spoon, and cook until nicely browned, about 6 to 8 minutes.
- Push the sausage to the side, add the chopped onion and cook for 4 to 5 minutes until softened, then stir in the garlic and cook 30 seconds until fragrant.
- Pour in the chicken broth and diced tomatoes with their juices, stir in the Italian seasoning, bring to a gentle simmer and scrape up any browned bits from the bottom.
- Add the tortellini and simmer according to package directions until the pasta is tender, usually 7 to 9 minutes, stirring occasionally to prevent sticking.
- Reduce the heat to low, stir in the spinach until just wilted, then add the cream and grated Parmesan, stirring until melted and incorporated, taste and season with salt and pepper.
- Serve hot with extra Parmesan on the side and crusty bread if desired.
Conclusion
This Sausage And Tortellini Soup is a kind, approachable recipe to add to your weeknight rotation, built to be forgiving and flexible so you can tweak spices, protein, or creaminess to your taste, give the steps a try and know that small adjustments are fine, the goal is a warm bowl you enjoy sharing or savoring quietly at home.
