Go Back

Sausage and Tortellini Soup

Sausage and tortellini soup with a rich tomato-cream broth and cheese tortellini, ready in about 45 minutes. Italian sausage crumbles, baby spinach, and parmesan finished with fresh basil make it a cozy one-pot meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed Remove casings before browning.
Cheese tortellini and aromatics
  • 20 oz refrigerated cheese tortellini Use refrigerated tortellini for best texture.
  • 3 cup baby spinach Stir in at the end so it wilts but stays bright.
  • 1 onion, diced Dice evenly for even sautéing.
  • 4 clove garlic, minced Minced for quick flavor release.
Broth base
  • 1 can (14 oz) diced tomatoes Keep juices for a deeper broth.
  • 4 cup chicken broth Swap with low-sodium if desired.
  • 1 cup heavy cream Stir in after tortellini is tender.
  • 2 tbsp tomato paste Cook briefly to mellow acidity.
  • 1 tsp Italian seasoning Use dried or Italian blend.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
  • 2 tbsp olive oil For sautéing aromatics and browning.
To finish
  • 0.5 Parmesan and fresh basil for serving Serve with shavings and leaves.
  • 0.25 Salt and pepper to taste Season at the end to balance flavors.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build the base
  1. Brown Italian sausage in a large pot over medium-high heat for 6-8 minutes, breaking it up, until crumbled and browned; drain fat.
  2. Sauté onion in the same pot for 4 minutes until softened, then add garlic and tomato paste and cook for 2 minutes.
  3. Add diced tomatoes, chicken broth, Italian seasoning, and red pepper flakes and bring to a boil over high heat (about 3-5 minutes).
Cook tortellini and finish
  1. Add tortellini and cook for 4-5 minutes until just tender.
  2. Stir in heavy cream and baby spinach and cook for 2-3 minutes until the spinach wilts.
  3. Season with salt and pepper to taste, then serve with parmesan and fresh basil.

Notes

Pro tip: drain the rendered sausage fat so the broth stays creamy rather than greasy. Store leftovers in the fridge up to 3 days; reheat gently to avoid over-softening tortellini. Freezing isn’t recommended because refrigerated tortellini can turn mushy. For a lighter option, use half-and-half instead of heavy cream.