There’s something truly special about the way autumn draws us back into the kitchen. The air is crisp, the leaves turn golden, and the desire for warm, comforting meals grows stronger. One recipe that captures the essence of the season perfectly is Sausage Tortellini Soup with Spinach — a creamy, hearty, and flavorful one-pot wonder that’s ready in just 30 minutes.
This dish combines tender cheese-filled tortellini, savory sausage, and fresh spinach in a rich, seasoned broth. It’s the kind of meal that invites everyone to the table, makes the whole house smell incredible, and feels like a hug in a bowl. Whether you’re cooking for your family, hosting friends, or simply treating yourself, this soup will become a seasonal favorite you’ll make on repeat.
Table of Contents
Why You’ll Love This Soup
- Quick & Easy – On the table in about 30 minutes.
- Family-Friendly – Mild, cheesy tortellini and flavorful sausage appeal to all ages.
- One-Pot Meal – Less cleanup, more time to enjoy.
- Perfect for Fall – Cozy, hearty, and satisfying.
Sausage Tortellini Soup with Spinach
- Total Time: 30 minutes
- Yield: 6 servings
Description
A creamy, hearty, and flavorful one-pot soup with cheese tortellini, savory sausage, and fresh spinach — ready in just 30 minutes for the perfect cozy fall meal.
Ingredients
- 1 tbsp olive oil
- 1 lb Italian chicken sausage, casings removed (mild or spicy)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh baby spinach, roughly chopped
- 1 cup heavy cream or half-and-half
- For serving: freshly grated Parmesan cheese, crusty bread or homemade rolls
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it apart, and cook until browned, about 5–7 minutes. Remove excess grease if needed.
- Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes with juices. Add Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir, scraping up browned bits.
- Bring to a gentle boil, then reduce heat and simmer 10 minutes to meld flavors.
- Add cheese tortellini and cook according to package directions (4–5 minutes) until tender but slightly firm.
- Stir in chopped spinach until wilted, about 1 minute. Lower heat and stir in cream. Taste and adjust seasonings.
- Ladle soup into bowls, top with Parmesan, and serve with crusty bread.
Notes
Tips: Use Italian chicken sausage for rich flavor without heaviness, watch tortellini to prevent overcooking, add spinach last to preserve color, and use half-and-half for a lighter version. Variations: Gluten-free — swap tortellini for GF pasta or gnocchi; Vegetarian — replace sausage with mushrooms or white beans; Add carrots, celery, or zucchini for more veggies; Make it spicy with hot sausage and extra pepper flakes. Storage: Refrigerate up to 3 days or freeze (without tortellini) for 2 months. Reheat gently on stovetop with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One Pot
- Cuisine: Italian-American
Ingredients You’ll Need
For the Soup
- 1 tablespoon olive oil
- 1 pound Italian chicken sausage, casings removed (mild or spicy to taste)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh baby spinach, roughly chopped
- 1 cup heavy cream or half-and-half
For Serving
- Freshly grated Parmesan cheese
- Crusty bread or homemade rolls
Step-by-Step Instructions
Step 1 – Cook the Sausage
Heat olive oil in a large pot or Dutch oven over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned — about 5–7 minutes. Remove any excess grease if necessary.
Step 2 – Sauté the Aromatics
Add the diced onion to the pot and cook until softened, about 3 minutes. Stir in minced garlic and cook for 30 seconds, just until fragrant.
Step 3 – Build the Broth
Pour in chicken broth and diced tomatoes (with juices). Add Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine, scraping up any browned bits from the bottom of the pot.
Step 4 – Simmer
Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Step 5 – Cook the Tortellini
Add the cheese tortellini to the pot and cook according to package directions — usually 4–5 minutes, until tender but still slightly firm.
Step 6 – Finish with Spinach and Cream
Stir in chopped spinach until wilted, about 1 minute. Lower the heat and gently stir in heavy cream. Taste and adjust seasonings if needed.
Step 7 – Serve
Ladle soup into bowls, sprinkle with Parmesan, and serve with warm crusty bread.
Tips for Success
- Pick the right sausage – Italian chicken sausage provides rich flavor without being overly heavy.
- Watch the tortellini – They can overcook quickly; remove from heat once just tender.
- Spinach last – Add it just before serving to keep its bright color and fresh taste.
- Make it lighter – Use half-and-half instead of cream for a lighter soup.
Possible Variations
- Gluten-Free – Swap the tortellini for gluten-free stuffed pasta or gnocchi.
- Vegetarian – Use vegetable broth and substitute sausage with mushrooms or white beans.
- Extra Veggies – Add diced carrots, celery, or zucchini for more texture.
- Spicy Kick – Use spicy Italian sausage and increase the red pepper flakes.
Serving Suggestions
This soup pairs beautifully with:
- Warm garlic bread or rosemary focaccia
- A crisp green salad with apples and walnuts
- Soft dinner rolls for dipping
Storage and Reheating
- Refrigerator: Store cooled soup in an airtight container for up to 3 days.
- Freezer: For best results, freeze the soup without tortellini (add fresh when reheating). Keeps for 2 months.
- Reheat: Warm gently on the stovetop over medium heat, adding a splash of broth or cream if needed.
Why This Soup Belongs in Your Fall Rotation
Sausage Tortellini Soup with Spinach is everything a fall comfort meal should be — creamy, filling, and bursting with flavor. It’s a recipe that doesn’t require hours in the kitchen but delivers the taste and satisfaction of something slow-cooked.