If you’re searching for a comforting, soul-warming dish to cozy up with, look no further than this fantastic Sausage Tortellini Soup with Spinach Recipe. It combines savory Italian sausage with tender cheese-filled tortellini, all swimming in a rich broth enlivened by fresh spinach and a touch of cream. Every spoonful delivers a perfectly balanced medley of flavors and textures that feels like a warm hug on a chilly day. This soup is not only hearty and satisfying but also delightfully simple to whip up, making it an instant favorite for weeknight dinners or casual gatherings.
Ingredients You’ll Need
With just a handful of straightforward ingredients, this Sausage Tortellini Soup with Spinach Recipe comes together quickly and effortlessly. Each item plays a key role, whether it’s building layers of flavor, adding texture, or contributing vibrant color that brightens up your bowl.
- 1 tablespoon olive oil: Provides the perfect base for cooking sausage and vegetables, adding subtle fruity richness.
- 1 pound Italian sausage (mild or spicy, casings removed): The star protein delivering savory depth and a slight kick depending on your spice preference.
- 1 small onion (chopped): Offers sweetness and aroma that balances the sausage’s boldness.
- 3 cloves garlic (minced): Infuses the soup with a warm, savory note that awakens the palate.
- 4 cups chicken broth: Creates the flavorful, comforting base of the soup, rich but light enough to let other ingredients shine.
- 1 (14.5 oz) can diced tomatoes (with juices): Adds a subtle acidity and brightness, making the broth lively and inviting.
- 1/2 teaspoon dried basil: Brings classic Italian herbaceousness that complements the sausage beautifully.
- 1/2 teaspoon dried oregano: Enhances the savory complexity essential to this recipe’s character.
- 1/4 teaspoon red pepper flakes (optional): Gives a gentle fiery touch for those who love a bit of heat.
- Salt and black pepper to taste: Essential seasoning to elevate every flavor component.
- 9 oz refrigerated cheese tortellini: Delightful little pockets of cheesy goodness that soak up the broth’s richness.
- 3 cups fresh spinach (roughly chopped): Adds freshness, vibrant green color, and a mild earthy taste.
- 1/2 cup heavy cream: Blends in silky creaminess that rounds out the soup and makes it luxuriously smooth.
- 1/4 cup grated Parmesan cheese (optional): A final sprinkle that amps up the savory umami and adds a nice finish.
How to Make Sausage Tortellini Soup with Spinach Recipe
Step 1: Brown the Sausage and Sauté Vegetables
Start by heating olive oil in a large soup pot over medium heat—that aroma alone is mouthwatering. Add the sausage, breaking it up as it cooks until beautifully browned and fully cooked through, about 6 to 8 minutes. Once your kitchen smells like Italy, toss in the chopped onion and sauté until it softens and turns translucent, about 3 to 4 minutes. Stir in minced garlic for a quick 30 seconds just until fragrant; be careful not to let it burn because that flavor is precious.
Step 2: Build the Broth
Next, pour in the chicken broth and the entire can of diced tomatoes with their juices—this combo makes the soup vibrant and slightly tangy. Add the dried basil, oregano, and optional red pepper flakes if you like a pinch of heat. Season everything with salt and freshly cracked black pepper to taste. Bring the pot to a boil, then reduce to a gentle simmer for 10 minutes, letting all those flavors mingle and intensify beautifully.
Step 3: Add the Tortellini and Spinach
It’s tortellini time! Stir in the refrigerated cheese tortellini carefully and cook according to package directions—usually around 4 to 6 minutes—until tender and cooked through. Stir in the fresh spinach just until it wilts, only about 1 to 2 minutes; this ensures vibrant color and a fresh bite without overcooking.
Step 4: Finish with Cream and Parmesan
Turn the heat down low and stir in the heavy cream, which transforms the soup into a silky, luscious masterpiece. Let it simmer gently for another 2 minutes. Give the soup a taste and adjust seasoning if needed. When serving, don’t hesitate to sprinkle grated Parmesan cheese on top for an incredible finishing touch that elevates every spoonful.
How to Serve Sausage Tortellini Soup with Spinach Recipe
Garnishes
Enhance your soup experience with a few thoughtful garnishes. A sprinkle of freshly chopped parsley or basil adds a fresh herbaceous twist, while a few parmesan shavings provide a salty, nutty punch. If you like heat, a dash of crushed red pepper flakes works wonders. A drizzle of extra virgin olive oil right before serving can turn the soup luxurious and glossy.
Side Dishes
This soup is wonderfully hearty on its own, but pairing it with warm, crusty bread or garlic bread makes it perfect for dipping and soaking up every drop of the flavorful broth. A simple green salad with a light vinaigrette cuts through the richness and offers a refreshing contrast. For a cozy meal, roasted vegetables or steamed asparagus are also excellent sides.
Creative Ways to Present
Serve the soup in charming bowls that show off the rich colors of sausage, spinach, and tortellini. For a family-style meal, use a large rustic pot on the table so guests can help themselves and customize garnishes. You could even hollow out a sourdough loaf and ladle the soup inside the bread bowl for a fun, edible presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Any leftover Sausage Tortellini Soup with Spinach Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind the tortellini will absorb broth and soften over time, but the flavors will remain delicious and even deepen overnight.
Freezing
Freezing this soup is possible, but because tortellini tends to become mushy after thawing, it’s best to freeze the soup without the tortellini. Store the broth, sausage, and spinach mixture in a freezer-safe container for up to 2 months. When ready to eat, thaw completely and cook fresh tortellini to add just before serving.
Reheating
Reheat gently on the stove over low to medium heat to prevent the cream from separating. If the soup is too thick after refrigeration, add a splash of chicken broth or water to loosen it. Add the tortellini last to avoid overcooking during reheating, especially if you stored them separately.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and works well in this Sausage Tortellini Soup with Spinach Recipe. Just choose a flavorful variety to keep the soup rich and satisfying.
Is it possible to make this soup vegetarian?
To make it vegetarian, substitute the Italian sausage for plant-based sausage or mushrooms, and use vegetable broth instead of chicken broth. The soup will still be hearty and delicious but with a veggie twist.
Can I prepare this soup in a slow cooker?
Yes, but with some adjustments. Brown the sausage and sauté the aromatics first, then add everything except the cream and spinach to the slow cooker. Cook on low for 4-6 hours, adding the spinach, cream, and tortellini during the last 30 minutes to avoid overcooking.
What can I use if I don’t have fresh spinach?
Frozen spinach is a convenient substitute, just squeeze out any excess water before adding. You can also use kale for a more robust leafy texture, but be sure to cook it a bit longer so it softens nicely.
Is this soup gluten-free?
This soup can be gluten-free if you use gluten-free tortellini and ensure your broth and sausage contain no gluten additives. Always check labels to be certain.
Final Thoughts
There’s something truly special about a bowl of Sausage Tortellini Soup with Spinach Recipe that feels both indulgent and nourishing. It’s a versatile, crowd-pleasing meal that you can adapt to your taste and preferences, making it a kitchen staple in no time. I hope you give this recipe a try soon—once you do, it’ll quickly become one of those go-to dishes you return to again and again for comfort and joy.
Print
Sausage Tortellini Soup with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free (if using GF tortellini)
Description
This Sausage Tortellini Soup with Spinach is a hearty and creamy Italian-inspired dish perfect for cozy meals. Featuring savory Italian sausage, tender cheese tortellini, and fresh spinach all simmered in a flavorful broth enriched with tomatoes and cream, this soup is both comforting and satisfying. Easy to prepare on the stovetop, it makes a wonderful weeknight dinner that the whole family will enjoy.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Main Ingredients
- 9 oz refrigerated cheese tortellini
- 3 cups fresh spinach (roughly chopped)
Finishing Touches
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Brown the Sausage: Heat olive oil in a large soup pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and fully cooked, approximately 6-8 minutes.
- Sauté Onions and Garlic: Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes along with their juices. Stir in dried basil, dried oregano, and red pepper flakes if using. Season with salt and black pepper to taste. Bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to low and let the soup simmer for 10 minutes to marry the flavors together.
- Cook Tortellini and Add Spinach: Add the refrigerated cheese tortellini to the soup and cook according to package instructions, about 4-6 minutes. Add the roughly chopped spinach and stir until wilted, about 1-2 minutes.
- Finish with Cream: Reduce heat to low, stir in the heavy cream, and let the soup simmer gently for another 2 minutes to thicken and enrich the broth.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, topping each bowl with grated Parmesan cheese if desired.
Notes
- For a lighter soup, substitute half-and-half in place of heavy cream.
- Swap spinach for kale if you prefer a heartier green in your soup.
- Leftovers can be refrigerated for up to 3 days. Note that the tortellini may soften but will remain flavorful.
