Italian Sausage Tortellini Soup
Italian sausage tortellini soup turns lean sausage, cheese tortellini, tomatoes, carrots, and spinach into a cozy one pot dinner that tastes rich without a big grocery bill.
This soup is hearty, savory, and full of tender pasta in a tomato broth. It also gives you protein from the sausage, vegetables from the carrots and spinach, and plenty of comfort from the Parmesan.
Why You’ll Love This Recipe
- Big flavor in one pot: The sausage browns with onion and garlic, so the broth starts with deep savory flavor.
- Fast comfort food: Refrigerated tortellini cooks quickly and makes the soup feel filling.
- Balanced and cozy: Carrots, tomatoes, and spinach add color, texture, and nutrients.
- Easy to stretch: Extra broth, more greens, or a handful of beans can make the pot go further.
Fabian’s Budget & Health Tip: Use half sausage and add one drained can of white beans if you want to lower the cost while keeping the soup filling. The beans add fiber and creamy texture, and the sausage still gives the broth plenty of flavor.
Ingredients (Serves 4)
- 1 pound lean Italian sausage (450 g)
- 1 teaspoon olive oil, only if needed (5 ml)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium carrots, sliced into thin coins (about 150 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 6 cups low sodium chicken broth (1.4 L)
- 1 teaspoon Italian seasoning (2 g)
- 10 ounces refrigerated cheese tortellini (285 g)
- 4 packed cups baby spinach (120 g)
- 1/2 cup grated Parmesan cheese (45 g)
- Black pepper, to taste
- Salt, only if needed
Step-by-Step Instructions
1. Brown the Sausage, Onion, and Garlic
Place a large soup pot over medium high heat. Add the sausage and onion. If your sausage is very lean and the pot looks dry, add the olive oil.
Cook for 6 to 8 minutes, breaking the sausage into small pieces with a spoon. The sausage should turn browned at the edges, the onion should look soft, and the bottom of the pot should have a few tasty browned bits. Stir in the garlic and cook for 30 seconds, just until your kitchen smells fragrant and savory.
2. Build the Broth
Add the carrots, diced tomatoes with their juices, chicken broth, and Italian seasoning. Scrape the bottom of the pot as you stir so the browned bits melt into the broth.
Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook for 12 to 15 minutes, until the carrots are tender when pierced with a fork and the broth looks rich and red orange.
3. Cook the Tortellini
Stir in the cheese tortellini. Simmer for 3 to 5 minutes, or until the pasta is tender and slightly puffed. Stir gently so the tortellini stay whole and the cheese filling stays inside.
4. Wilt the Spinach
Add the spinach and stir for about 1 minute. The leaves should soften, turn bright green, and fold into the hot broth without losing all their color.
5. Season and Serve
Taste the soup before adding salt because sausage, broth, tortellini, and Parmesan can already be salty. Add black pepper and a small pinch of salt if needed.
Ladle the soup into bowls and finish each serving with Parmesan. Serve it while the tortellini are tender and the broth is steaming.
Expert Troubleshooting & FAQs
Can I use frozen tortellini?
Yes. Add frozen tortellini straight to the simmering soup. It usually needs 2 to 4 extra minutes. Cook just until tender, then move on to the spinach.
Why did my tortellini get mushy?
Tortellini softens fast in hot broth. Add it near the end and avoid boiling it hard. If you plan to make the soup ahead, cook the tortellini separately and add it to each bowl before serving.
Can I use a different meat?
Yes. Ground turkey, ground chicken, or mild pork sausage all work. If you use plain ground meat, add a little extra Italian seasoning and a pinch of fennel seed for that classic sausage flavor.
How can I make the soup thicker?
Simmer the broth uncovered for a few extra minutes before adding the tortellini. You can also mash a few cooked carrots and tomato pieces against the side of the pot to give the broth more body.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini will absorb broth as it sits, so add a splash of chicken broth or water when reheating.
Estimated Nutritional Facts
These numbers are rough estimates per serving and will change with the sausage, tortellini, broth, and Parmesan you use.
- Calories: about 485
- Protein: about 28 g
- Carbs: about 44 g
- Fats: about 23 g
Italian Sausage Tortellini Soup
Ingredients
- 1 pound lean Italian sausage (450 g)
- 1 teaspoon olive oil, only if needed (5 ml)
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium carrots, sliced into thin coins (about 150 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 6 cups low sodium chicken broth (1.4 L)
- 1 teaspoon Italian seasoning (2 g)
- 10 ounces refrigerated cheese tortellini (285 g)
- 4 packed cups baby spinach (120 g)
- 1/2 cup grated Parmesan cheese (45 g)
- Black pepper, to taste
- Salt, only if needed
Instructions
- 1. Brown the Sausage, Onion, and Garlic. Place a large soup pot over medium high heat. Add the sausage and onion. If your sausage is very lean and the pot looks dry, add the olive oil. Cook for 6 to 8 minutes, breaking the sausage into small pieces with a spoon. The sausage should turn browned at the edges, the onion should look soft, and the bottom of the pot should have a few tasty browned bits. Stir in the garlic and cook for 30 seconds, just until your kitchen smells fragrant and savory.
- 2. Build the Broth. Add the carrots, diced tomatoes with their juices, chicken broth, and Italian seasoning. Scrape the bottom of the pot as you stir so the browned bits melt into the broth. Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook for 12 to 15 minutes, until the carrots are tender when pierced with a fork and the broth looks rich and red orange.
- 3. Cook the Tortellini. Stir in the cheese tortellini. Simmer for 3 to 5 minutes, or until the pasta is tender and slightly puffed. Stir gently so the tortellini stay whole and the cheese filling stays inside.
- 4. Wilt the Spinach. Add the spinach and stir for about 1 minute. The leaves should soften, turn bright green, and fold into the hot broth without losing all their color.
- 5. Season and Serve. Taste the soup before adding salt because sausage, broth, tortellini, and Parmesan can already be salty. Add black pepper and a small pinch of salt if needed. Ladle the soup into bowls and finish each serving with Parmesan. Serve it while the tortellini are tender and the broth is steaming.
