I can’t wait to show you my Italian Sausage Tortellini Soup, a quick and simple recipe that brings together tender cheese tortellini, savory Italian sausage, fresh spinach, and a creamy tomato broth with almost no prep.

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I didn’t mean for this to be anything fancy, but when I browned Italian sausage and tossed in cheese tortellini, dinner suddenly got interesting. The bowl needs almost no fuss, yet somehow tastes like I slaved away all afternoon.

Italian Sausage Tortellini Soup makes you pause, like wait, is this really as easy as it feels? I like that it’s bold without being loud, and I keep finding little tricks that make the leftovers even better the next day.

If you like simple, filling meals that surprise you, you should totally try this one.

Ingredients

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Rich in protein and fat, adds savory spice and meaty texture; can be high sodium.
Provides vitamin C, fiber and bright acidity that keeps the broth tangy not sweet.
Carb heavy pasta stuffed with cheese, gives creamy bites and lots of comforting carbs.
Packed with iron, fiber and vitamins, wilts down for green freshness and color.
Makes the broth silky and rich, adds calories and saturated fat so use sparingly.
Nutty salty finish that adds umami and calcium, a little grated goes far.
Onion gives sweetness and body, garlic gives aroma and sharpness, they build flavor fast.

Ingredient Quantities

1 pound (about 450 g) Italian sausage sweet or spicy casings removed

1 tablespoon olive oil optional, if sausage is lean

1 medium yellow onion finely chopped

2 cloves garlic minced or pressed

1 can (14 to 15 ounces) crushed tomatoes

4 cups (about 1 liter) low sodium chicken broth

1 cup heavy cream or half and half for a creamy broth

9 to 12 ounces (250 to 340 g) cheese tortellini fresh or frozen

4 cups packed fresh baby spinach

1 teaspoon dried Italian seasoning

1/4 to 1/2 teaspoon crushed red pepper flakes optional for a little heat

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese plus extra for serving

1 bay leaf optional

How to Make this

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1. Remove sausage casings and crumble the meat into bite sized pieces; if the sausage is lean heat 1 tablespoon olive oil in a large pot over medium heat, otherwise you can skip the oil and just use the sausage fat.

2. Brown the sausage, breaking it up with a spoon, until no pink remains and edges are a little crispy, about 6 to 8 minutes; drain off excess fat if there’s a lot.

3. Add the finely chopped onion to the pot and cook until soft and translucent, about 4 minutes, then stir in the minced garlic and cook 30 seconds until fragrant.

4. Pour in the crushed tomatoes and 4 cups low sodium chicken broth, add the bay leaf, 1 teaspoon Italian seasoning, and 1/4 to 1/2 teaspoon crushed red pepper flakes if you want heat, stir and bring to a gentle simmer.

5. Simmer uncovered for 8 to 10 minutes to let the flavors meld and the tomatoes settle down, skimming any foam if needed.

6. Add the cheese tortellini straight to the simmering broth (no need to thaw frozen), cover and cook until the tortellini are tender, about 3 to 5 minutes for fresh and 6 to 8 minutes for frozen; stir occasionally so they don’t stick together.

7. Lower the heat to medium-low, slowly stir in 1 cup heavy cream or half and half (pour a little in first to temper it if your pot is very hot so it doesn’t split), then add 4 cups packed fresh baby spinach and cook until wilted, about 1 to 2 minutes.

8. Stir in 1/4 cup grated Parmesan cheese until melted and incorporated, taste and season with salt and freshly ground black pepper to your liking; remove and discard the bay leaf.

9. Serve hot with extra grated Parmesan and extra red pepper flakes on the side, and enjoy right away because tortellini gets soft if it sits too long.

Equipment Needed

1. Large heavy pot (6 to 8 quart) for browning sausage and simmering the soup
2. Wooden spoon or heatproof spatula to break up the sausage and stir
3. Sharp chef’s knife and cutting board for chopping onion and garlic
4. Measuring cups and spoons for broth, cream, seasonings, and tortellini
5. Can opener for the crushed tomatoes
6. Colander or fine mesh strainer for draining excess fat or rinsing tortellini if needed
7. Ladle for serving the soup
8. Box grater or microplane for grating Parmesan
9. Tongs or a slotted spoon to lift tortellini without tearing them

FAQ

Q: Can I use turkey, chicken, or vegetarian sausage instead of pork Italian sausage? A: Yes, those work fine. They tend to be leaner so add the optional tablespoon of olive oil when cooking, and taste for seasoning since turkey is blander. Plant based sausage works too but may change texture and salt level.

Q: Do I add fresh or frozen tortellini and when does it go in? A: Either is fine. Fresh usually takes 2 to 4 minutes, frozen 4 to 6 minutes. Stir them in near the end and simmer just until cooked so they dont get mushy. You can also cook tortellini separately and add to bowls to avoid the soup getting too thick.

Q: Can I make the soup dairy free or lighter? A: Yes, omit the heavy cream and use half and half, unsweetened almond or oat milk plus a teaspoon of cornstarch to slightly thicken, or coconut milk for richness. For the cheesy flavor try nutritional yeast or leave the Parmesan out, but it wont be exactly the same.

Q: Is this soup freezer friendly? A: Kinda. Freeze the base without tortellini and without the spinach for best results, up to 2 to 3 months. Tortellini and fresh spinach get soggy when frozen so cook fresh after reheating, or add quick frozen tortellini when reheating and simmer till done.

Q: How do I cut the heat or make it spicier? A: To reduce heat drop or skip the crushed red pepper flakes and use sweet Italian sausage. To up the heat add more flakes, a pinch of cayenne, or a chopped hot pepper when browning the sausage. Always taste and adjust as you go.

Q: How should I store and reheat leftovers so it still tastes good? A: Refrigerate in an airtight container 3 to 4 days. Reheat gently on the stove over medium low, add a splash of broth if it looks thick, and stir in fresh spinach at the end so it brightens up. If the tortellini soaked up the broth, either add more broth or cook fresh tortellini to serve alongside.

Easy Italian Sausage Tortellini Soup Recipe Substitutions and Variations

Sausage: swap for 1 lb ground turkey or chicken, or crumbled Italian-seasoned ground beef, or a plant-based sausage crumble. If you use lean meat add a tablespoon of olive oil and a pinch more fennel or paprika to mimic sausage flavor.
Heavy cream: use whole milk plus 1 tablespoon melted butter per cup for richness, or full-fat coconut milk for a dairy-free option, or stir in 1/2 cup Greek yogurt thinned with a little milk at the end (don’t boil or it may curdle).
Cheese tortellini: replace with ravioli, gnocchi, or small pasta like orecchiette or farfalle. Cooking times change so add to the simmering broth accordingly and watch for doneness.
Baby spinach: use chopped kale or Swiss chard (remove tough stems and give them a few extra minutes to soften), or frozen chopped spinach (thaw and squeeze out excess water before adding).

Pro Tips

– Brown the sausage until you get some crispy bits and then drain off excess fat but leave a tablespoon or so for flavor, it really deepens the broth; scrape up the browned bits and deglaze with a splash of broth or wine so none of that flavor is wasted.

– Temper the cream before adding it to very hot liquid to prevent splitting, or take the pot off the heat and whisk a little hot broth into the cream first, then stir it back in slowly.

– If you want good leftovers or to freeze the soup, cook the tortellini separately and add just before serving, or freeze individual portions without the pasta because tortellini turns mushy after sitting too long.

– Brighten and round the flavors at the end with something acidic and fresh herbs, like a small squeeze of lemon or a teaspoon of red wine vinegar and a handful of chopped parsley or basil; also toss in a Parmesan rind while it simmers for extra savory depth, then remove before serving.