Sausage Tortellini Soup with Spinach

There’s something magical about a steaming bowl of soup on a chilly evening, especially when it’s packed with flavor like this Sausage Tortellini Soup with Spinach. I first made this recipe on a whim one winter night when my pantry was nearly empty—just some sausage, a bag of tortellini, and a handful of spinach. Now it’s become our family’s go-to comfort food, the kind of meal my kids actually cheer for (and that’s saying something!). What I love most is how the cheese-filled tortellini soaks up the rich broth while the spinach adds that perfect fresh bite. It’s the kind of one-pot wonder that makes you feel like a kitchen hero with minimal effort.

Why You’ll Love This Sausage Tortellini Soup with Spinach

This soup has become my weeknight superhero for so many reasons! Let me count the ways:

• It’s ready in 30 minutes flat – faster than pizza delivery on a busy night
• The combo of savory sausage and cheesy tortellini makes it comfort food at its finest
• One pot means easy cleanup (my least favorite chore, gone!)
• The spinach sneaks in nutrients without compromising flavor
• You can customize endlessly – make it spicy, swap proteins, or add extra veggies

Trust me, your family will beg for seconds of this cozy bowl of goodness.

Ingredients for Sausage Tortellini Soup with Spinach

Here’s what you’ll need to make this cozy pot of goodness – I promise most are pantry staples you probably already have:

• 1 lb Italian sausage (I use beef sausage, but turkey works great too – just get the kind with good seasoning!)
• 1 onion, diced – about the size of a baseball, no need to be perfect
• 3 cloves garlic, minced (or 1 heaping teaspoon from the jar when I’m lazy)
• 6 cups chicken broth – the better the broth, the better the soup
• 1 can (14.5 oz) diced tomatoes – juice and all
• 9 oz cheese tortellini – refrigerated fresh pasta makes all the difference
• 2 cups fresh spinach – packed! It wilts down to almost nothing
• 1 tsp each dried basil and oregano – my Italian grandma would approve
• Salt and pepper – to taste at the end

Got kale instead of spinach? Toss it in! Want some heat? Try spicy sausage. The beauty is in how adaptable this soup is to what’s in your fridge.

How to Make Sausage Tortellini Soup with Spinach

Here’s the step-by-step magic that turns simple ingredients into that soul-warming bowl we love. I’ve made this so many times I could do it in my sleep, but I’ll walk you through every detail to get it just right!

Step 1: Brown the Sausage

Grab your favorite soup pot – I use my trusty enameled cast iron one. Crumble in the sausage (casings removed if needed) and cook over medium heat. No need for oil – the sausage will release its own delicious fat. Keep breaking it up with your spoon until it’s in bite-sized pieces and no pink remains, about 5-6 minutes. That golden brown color equals flavor, so don’t rush this step!

Step 2: Sauté Aromatics

Now toss in those diced onions right into the sausage drippings (extra flavor alert!). Stir them around until they turn translucent, about 3 minutes. Then add the garlic – when you catch that fragrant aroma wafting up (you’ll know it’s ready), give it just 30 more seconds. Careful not to burn it – garlic turns bitter if it gets too dark!

Step 3: Simmer the Soup

Pour in the broth and tomatoes with their juices – it’ll sizzle gloriously! Scrape up any browned bits from the bottom (that’s flavor gold). Bring everything to a rolling boil, then reduce to a lively simmer. Now add the tortellini – they only need about 7-9 minutes (check your package). The pasta should be tender but still have a slight chew – it’ll keep cooking a bit in the hot broth so don’t overdo it!

Step 4: Add Spinach and Season

Finally, stir in the spinach by handfuls – watch how it wilts dramatically in seconds! Sprinkle the dried herbs, then taste and adjust with salt and pepper. I usually add about 1/2 teaspoon salt to start, then go from there. The broth should taste rich and well-balanced – the sausage adds saltiness too, so go easy at first.

And voila! Your kitchen now smells like an Italian grandmother’s dream, and dinner is ready in less time than it takes to watch a sitcom episode. Ladle it up while piping hot – the cheese inside those tortellini stays gloriously melty for about 5 minutes!

Tips for the Best Sausage Tortellini Soup with Spinach

After making this soup countless times, I’ve learned a few tricks that take it from good to knock-your-socks-off amazing:

• Fresh tortellini beats frozen – the texture stays perfectly al dente (just don’t overcook it!)
• If the broth gets too thick, add a splash of water or extra broth when reheating
• For extra flavor, brown the sausage really well – those crispy bits are liquid gold
• Add spinach right before serving to keep its vibrant color and fresh taste

Oh, and always taste before serving – sometimes it needs an extra pinch of salt to make all the flavors pop!

Variations for Sausage Tortellini Soup

The best part about this recipe is how you can make it your own! I love using spicy sausage for a little kick, and a can of drained white beans makes it even heartier. If I don’t have spinach, kale works beautifully—just tear it into bite-sized pieces and let it simmer a minute longer. Honestly, toss in whatever veggies are hiding in your crisper drawer; it’s a fantastic clean-out-the-fridge meal!

Serving Suggestions for Sausage Tortellini Soup with Spinach

This soup is a meal all on its own, but I love serving it with a big hunk of crusty bread for dipping (garlic bread takes it next-level). A simple side salad with lemon vinaigrette cuts through the richness perfectly. And never underestimate the power of a Parmesan sprinkle on top – that salty, nutty finish makes every spoonful sing!

Storing and Reheating Sausage Tortellini Soup

This soup keeps beautifully in the fridge for up to 3 days – just let it cool completely before storing in airtight containers. When reheating, I always use the stovetop on low heat – the microwave can make the tortellini rubbery. Fair warning: the pasta absorbs broth over time, so have some extra broth or water handy to thin it out if needed. A quick stir while warming brings it right back to life!

Nutritional Information for Sausage Tortellini Soup with Spinach

Each hearty bowl of this soup packs about 420 calories, with 20g protein from the sausage and tortellini, 22g fat (mostly the good kind!), and 35g carbs. Remember – nutrition can vary based on your exact ingredients and portion size. I always say it’s comfort food that loves you back!

Frequently Asked Questions

I get asked about this soup all the time – here are the most common questions that pop up:

Can I freeze this soup? Honestly, I don’t recommend it. The tortellini turns mushy when thawed – it’s best fresh or refrigerated for a couple days.

What can I use instead of spinach? Kale works great! Just tear it into smaller pieces and let it simmer a minute longer to soften.

Can I use dried herbs? Absolutely! Just use half the amount since dried herbs pack more punch than fresh.

Is turkey sausage okay? Of course! I actually prefer beef sausage, but turkey works beautifully – just get the kind with good seasoning.

Why does my soup get thicker overnight? The tortellini absorbs broth – just add a splash of water or broth when reheating to loosen it up.

Now go make that pot of cozy goodness – your tastebuds will thank you!

Print