If you’re craving a cozy bowl that fills both your belly and your heart, let me introduce you to the glorious Sausage Tortellini Soup with Spinach Recipe. This Italian-American classic combines savory browned sausage, tender cheese-filled tortellini, and vibrant fresh spinach all swimming in a rich, creamy broth. It’s a perfect weeknight dinner or a comforting meal when you want something warm and satisfying. The blend of aromatic herbs, garlic, and a touch of heat from red pepper flakes melds beautifully to create a soup that’s bursting with flavor from the very first spoonful.
Ingredients You’ll Need
Getting ready to make this soup couldn’t be easier because the ingredients are straightforward yet essential. Each item adds its own magic, from the fragrant Italian sausage giving depth and spice, to the fresh spinach bringing a pop of color and brightness, making this soup as beautiful as it is delicious.
- 1 tablespoon olive oil: The base for sautéing your sausage and vegetables, adds a fruity richness.
- 1 pound Italian sausage (mild or spicy, casings removed): Provides hearty, savory flavor and protein, choose your spice level to suit your taste.
- 1 small onion (chopped): Adds sweetness and a subtle crunch once cooked down.
- 3 cloves garlic (minced): Garlic’s pungent aroma is essential for that comforting Italian flair.
- 1 teaspoon Italian seasoning: A convenient blend of herbs that infuses the soup with classic Mediterranean notes.
- ½ teaspoon red pepper flakes (optional): Just a pinch to deliver a gentle kick if you love a little heat.
- 1 can (14.5 oz) diced tomatoes: Brings acidity, moisture, and a slight sweetness that balances the richness.
- 4 cups chicken broth: Forms the flavorful, savory base of your soup—homemade or store-bought works great.
- 1 cup water: Helps lighten the soup slightly while ensuring the tortellini have enough liquid to cook.
- 1 package (9 oz) refrigerated cheese tortellini: The star ingredient, tender little pillows of cheesy goodness.
- 2 cups fresh spinach (roughly chopped): Adds vibrant green color and a fresh, healthy touch.
- ½ cup heavy cream: Creates that luscious, silky texture and rounds out all the flavors perfectly.
- Salt and black pepper to taste: To adjust seasoning and make the soup your own.
- Grated Parmesan cheese for serving (optional): A sprinkle of umami-packed Parm takes this soup over the top.
How to Make Sausage Tortellini Soup with Spinach Recipe
Step 1: Brown the Sausage and Sauté Aromatics
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it apart as it cooks until nicely browned and crumbly, about 5 to 7 minutes. If the pan gets too greasy, drain off excess fat to keep the soup from becoming oily. Then, toss in the chopped onion and cook until they become soft and fragrant, about 3 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes if you’re using them, and cook for an additional minute, letting all those aromas bloom.
Step 2: Add Liquids and Simmer
Next, pour in the diced tomatoes with their juices, the chicken broth, and water. Turn up the heat to bring everything to a boil, then immediately reduce to a gentle simmer. Let it cook on low for 10 minutes so all the flavors have time to marry and deepen, setting a delicious foundation for the tortellini.
Step 3: Cook the Tortellini
Once the broth is simmering, add your refrigerated cheese tortellini right into the pot. Cook according to package directions, usually about 5 to 7 minutes. This step is wonderful because your pasta cooks right in the heart of the soup, soaking up all those flavors while staying tender and pillowy.
Step 4: Add Spinach and Cream, Adjust Seasoning
After the tortellini is tender, stir in the fresh chopped spinach and let it wilt for 1 to 2 minutes, adding a bright pop of green and a light texture contrast. Reduce the heat to low and slowly mix in the heavy cream, stirring gently until it’s warmed through and the soup takes on a silky finish. Finally, taste the soup and season with salt and black pepper as needed to balance all the flavors perfectly.
How to Serve Sausage Tortellini Soup with Spinach Recipe
Garnishes
Serving is where the magic shines! A generous sprinkle of freshly grated Parmesan cheese on top adds a savory, cheesy punch that melts into each spoonful. You can also scatter a few fresh basil or parsley leaves for a splash of color and herbaceous brightness.
Side Dishes
This soup is hearty enough to shine on its own but pairs beautifully with crusty Italian bread or garlic knots to scoop up every last drop. A light side salad with lemon vinaigrette balances the richness with refreshing crunch, making your meal feel complete and satisfying.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or hollowed-out round loaves. This adds a rustic touch and a delicious, edible vessel for soaking up the creamy broth. You can also drizzle a little good-quality olive oil or chili oil on top for an elevated finish that impresses guests.
Make Ahead and Storage
Storing Leftovers
Sausage Tortellini Soup with Spinach Recipe keeps wonderfully in the fridge for 3 to 4 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. Be aware that the tortellini may absorb some of the broth overnight, so the soup may thicken slightly.
Freezing
While you can freeze this soup, keep in mind that the tortellini’s texture can become a bit softer after freezing. If you want to freeze, place the soup minus the cream in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir in the cream once reheated.
Reheating
When reheating, warm the soup gently on the stovetop over low heat. Add a splash of broth or water if it has thickened too much from the tortellini absorbing liquid. Stir occasionally to prevent the cream from curdling and enjoy it almost as good as fresh!
FAQs
Can I use frozen tortellini instead of refrigerated?
Absolutely! Just add a couple minutes to the cooking time and keep an eye on the texture so it doesn’t overcook. Frozen tortellini can be a convenient alternative and still delicious in this sausage spinach soup.
Is it okay to substitute kale for spinach in this soup?
Yes! Kale adds a bit more chew and earthiness, which pairs nicely with the sausage. Just chop it finely and add a bit earlier so it has time to soften.
Can I make this soup vegetarian?
Sure thing! Swap the Italian sausage for a plant-based sausage or hearty mushrooms sautéed with similar seasonings. Use vegetable broth instead of chicken broth, and it’ll still have fantastic flavor packed in every bite.
What can I do if I don’t have heavy cream?
You can use half-and-half or whole milk for a lighter version, though the soup won’t be quite as rich. For a dairy-free alternative, coconut milk works well and adds a subtle creaminess—just make sure to adjust seasonings as needed.
Does this soup reheat well for meal prep?
Definitely! It’s a great option for make-ahead meals. Just keep in mind you may need to add a splash of broth when reheating to restore the perfect soup consistency after the tortellini absorbs some liquid overnight.
Final Thoughts
I genuinely can’t recommend the Sausage Tortellini Soup with Spinach Recipe enough—it’s one of those meals that brings warmth and comfort with minimal fuss yet maximum flavor. Whether you’re cooking for family, friends, or just treating yourself, this soup hits all the right notes. Give it a try soon and savor every cozy spoonful!
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Sausage Tortellini Soup with Spinach Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A hearty and comforting Sausage Tortellini Soup with fresh spinach and a creamy broth, perfect for an easy weeknight dinner. This Italian-American dish combines savory Italian sausage, tender cheese tortellini, and flavorful seasonings simmered together for a warm, satisfying meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup water
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach (roughly chopped)
- ½ cup heavy cream
Seasoning & Garnish
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and crumbled, about 5 to 7 minutes. Drain excess fat if necessary.
- Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 3 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes if using, cooking for an additional minute to release their flavors.
- Add Liquids and Tomatoes: Pour in the diced tomatoes with their juice, chicken broth, and water. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the soup to simmer for 10 minutes so the flavors meld together.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the soup and cook according to package instructions, generally about 5 to 7 minutes, until tender.
- Add Spinach and Cream: Stir in the roughly chopped fresh spinach and cook for 1 to 2 minutes until wilted. Reduce heat to low, pour in the heavy cream, and stir gently until heated through.
- Season and Serve: Taste the soup and add salt and black pepper as desired. Serve warm, topped with grated Parmesan cheese if preferred.
Notes
- This soup is excellent for leftovers, but keep in mind the tortellini may absorb liquid over time; add a splash of broth when reheating to loosen the soup.
- Kale can be used as a substitute for spinach for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian-American
