Go Back

Sausage And Tortellini Soup

Sausage and tortellini soup combines browned Italian sausage, tender vegetables, cheese tortellini, and baby spinach in a creamy tomato broth. It simmers on the stovetop for a comforting one-pot dinner with a rich, hearty texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb bulk mild Italian sausage
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp Italian seasoning
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (9 oz) cheese tortellini refrigerated
  • 3 cups baby spinach
  • 0.75 cup heavy cream

Method
 

  1. Heat the olive oil in a 6-quart pot over medium-high heat, then add the sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  2. Add the onion and carrots and cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the chicken broth, diced tomatoes, Italian seasoning, kosher salt, and black pepper, and bring to a boil over high heat; reduce the heat and simmer for 10–12 minutes, until the carrots are tender.
  5. Stir in the tortellini and cook according to the package directions, usually 3–5 minutes, until tender.
  6. Stir in the spinach and heavy cream and cook over low heat for 1–2 minutes, until the spinach wilts and the soup is heated through without boiling.

Notes

For the best texture, avoid boiling the soup after adding the cream. Refrigerate leftovers for 3–4 days; freezing is not recommended because the tortellini and cream may change texture. For a gluten-free option, use gluten-free tortellini if available.