This Sausage Tortellini Soup is loaded with cheese-filled pasta, sweet sausage, spinach, and Italian seasonings. Crazy flavorful, comforting, and ready in 30 minutes!
If you love this Tortellini soup, check out my other favorite Tomato Tortellini Soup that’s ready in only 15 minutes!
Impressive Tortellini Soup Recipe
I simply cannot say enough about this Sausage Tortellini Soup. So easy and crazy delicious. I make it all year round, my family loves it so much. In fact, my kids often refer to it as “the” soup. Here’s why we love it:
- Flavor: Taste is number one, and this soup delivers big time.
- Hearty: A bowl of tender cheese-filled pasta, savory Italian sausage, and a silky broth leaves you very satisfied.
- Healthy: Fresh ingredients that feed the body and soul.
- Easy: This soup comes together in 30 minutes tops.
- Mouth feel: The different colors and textures are pleasing to the eyes and mouth!
What You’ll Need
Here’s what you’ll need to make this soup recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Sausage links: I always use sweet Italian sausage links, but if you’d like the soup to be spicier, use a hotter sausage.
- Onion and Garlic: This is the base for the soup.
- Chicken broth: Low-sodium to cut back on salt.
- Cheese tortellini: The refrigerated kind. While you can use frozen, once added to the soup, it cools off the broth too much and requires a longer cooking time, so it’s not preference.
- Baby Spinach: Provides some vitamins, minerals, and beautiful color. We love spinach.
- Seasonings: Salt, pepper, Italian seasoning, and crushed red pepper flakes
- Extra-virgin olive oil: To sauté the sausage.
How to Make Sausage Tortellini Soup
To make this tortellini soup recipe, scroll down to the printable recipe card for all the details and don’t miss the video below.
How to Store Leftovers
- Storing leftovers: Store leftover tortellini soup in an airtight container in the fridge for up to 3 days. I recommend storing the cooked tortellini and soup separately, since the pasta will continue to absorb the broth and become mushy. NOTE: If you think from the start you might have a lot of leftovers, it’s best to cook the tortellini separately and just add a little to each bowl. The downside is it won’t absorb that great flavor from cooking in the broth, but you’ll avoid it becoming overly soft.
- To freeze: You can freeze this soup WITHOUT the tortellini. Freezing soups with pasta are not ideal, since once thawed, the tortellini will expand, break down, and get mushy. It will keep in the freezer for up to 2 months. Thaw in the fridge overnight, reheat on the stove, and add in freshly cooked tortellini.
- Reheat: Reheat on the stovetop over low heat.
More Soup Recipes:
Sausage Tortellini Soup
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage links
- 1 medium sweet onion , diced fine
- 3 cloves garlic , minced
- 6 cups low-sodium chicken broth
- 1/2 teaspoon Italian seasoning
- 1/8 teaspoon cracked red pepper flakes or to taste
- 9 ounce package refrigerated cheese tortellini
- 3 cups baby spinach
- salt and pepper
- Heat oil over medium-high in a Dutch oven. Add sausages and cook, rolling occasionally, until browned all over, about 10 minutes. Transfer to a paper towel-lined plate and pour off all but 1 tablespoon fat from the pot.
- Add onion to the pot and cook over medium heat until softened, about 5 minutes, scraping up any browned bits. Add garlic and cook for about 30 seconds. Stir in broth and seasonings, and bring to a boil.
- Slice sausage into 1/2-inch thick pieces and add back to the pot. Stir in the tortellini and simmer gently until pasta is tender, about 6 minutes. Stir in spinach and cook until just wilted. Season with a little salt and pepper to taste.
- Ladle into bowls and serve.