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Sausage and Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth and cheese tortellini cooked until just tender. Finished with baby spinach that wilts in the pot and topped with parmesan and fresh basil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Sausage and soup base
  • 1 lb Italian sausage Casings removed
  • 2 tbsp olive oil
  • 1 onion Diced
  • 4 cloves garlic Minced
  • 1 can (14 oz) diced tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning Level
  • 0.5 tsp red pepper flakes
  • 1 cup heavy cream
  • 3 cup baby spinach
  • 0.25 Parmesan For serving
  • 0.25 fresh basil For serving
  • 1 salt To taste
  • 1 pepper To taste
Tortellini
  • 20 oz refrigerated cheese tortellini

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown the Italian sausage in a large pot over medium-high heat, stirring until cooked through, then drain the fat.
  2. Keep the pot ready for the next step so the browned bits stay in the pan.
Build the tomato-cream broth
  1. Sauté the onion in the same pot for 4 minutes, until softened.
  2. Add the garlic and tomato paste and cook for 2 minutes, stirring to coat the aromatics.
  3. Add the diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes, then bring to a boil.
Cook tortellini and finish
  1. Add the refrigerated cheese tortellini and cook for 4-5 minutes until just tender.
  2. Stir in the heavy cream and baby spinach, then cook for 2-3 minutes until the spinach wilts.
  3. Season with salt and pepper to taste, then serve with parmesan and fresh basil on top.

Notes

For best texture, cook the tortellini only until just tender—overcooking can make it split and thicken the soup too much. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of broth if needed. Freezing isn’t recommended because creamy soups and tortellini can change texture. If you want it lighter, swap heavy cream for half-and-half and simmer 1-2 minutes less after adding spinach.