Sausage Tortellini Soup
A creamy tomato based sausage tortellini soup made with spinach, Italian sausage, cheese tortellini. A hearty filling soup that is perfect for cold weather.
This sausage tortellini soup is one of my all time favorite recipes. Once the temperature starts to drop the dutch oven comes out and its soup season. This soup recipe is the ultimate comfort food. Not only is it packed with flavor and veggies but it’s also hearty and filling.
This recipe makes a big batch and it’s great to freeze for later or make for a crowd. Is there anything better than a bowl of soup on a rainy day? Or even a snowy day?
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I love making soups with sausage. Have you ever tried a sausage chili? This slow cooker sausage chili is good enough to be added to your weekly rotation.
Making soup because you’re feeling under the weather? Try making this Starbucks medicine ball recipe too.
Looking for a great soup pot? I love my Le Creuset 5.25 Qt dutch oven but recently I got the perfect pot and I find myself using it even more.
Sausage Tortellini Soup Ingredients
- Olive Oil
- Mild or Hot Italian Sausage- You can use either hot or mild sausage. Just take in to account the spice preference if you are making it for any one. This makes a big pot so often I will use the mild incase I share the leftovers. Sausage is seasoned and adds great flavor to the soup.
- Carrots, Onions and Celery- Make sure to sauté these and not just add it into the stock.
- Garlic– Fresh is always best but jarred minced works too.
- Tomato Paste– If you have left over tomato paste it freezes well.
- Tomato Sauce
- Chicken Stock- When shopping for chicken broth grab a low sodium option. It still taste great and doesn’t pack the recipe with salt.
- Italian Seasoning- You can also use fresh herbs but dried Italian seasoning works well.
- Salt & Pepper– I prefer fresh cracked salt and pepper.
- Baby Spinach– You can remove steams and chopped but I just add them in stems and all.
- Cheese Tortellini– Fresh or frozen tortellini both work well. Often time frozen tortellini are cheaper. Tortellini can also be cooked separately.
- Heavy Cream or Half and Half– You can use either heavy cream or half and half. I like to microwave it 30-45 seconds to warm it up before adding it to the stock.
Tips for cooking tortellini
When it comes to cooking tortellini there seems to be two preferences. You can cook the tortellini separately in salted boiling water or you can add it directly to the soup. After you finish cooking the soup tortellini can continue to soak up liquid and bloat. Also if you are freezing the soup pasta tends to get soft when frozen.
I tend to just add the tortellini to the soup while cooking I prefer less dishes.
How to make tortellini soup with sausage
In a large pot or dutch oven heat to medium high heat add 1 tbsp of olive oil to pan. Once olive oil is heated add sausage and cook until browned. Remove the sausage and drain excess fat. Transfer sausage to a dish lined with paper towels to absorb any extra grease.
Add remaining olive oil to the hot pot. Sauté carrots, onions and celery thouroughly until soft and translucent about 5-7 minutes. Add in garlic and cook for one minute stirring occasionally.
Add in tomato paste and cook for another minute. Next add in tomato sauce, chicken stock, Italian seasoning, salt and pepper. Mix well. Place cooked sausage crumbles into the stock. Cover and let cook for 20 minutes.
Add tortellini and spinach. I like to microwave the cream for 30-45 seconds to warm it up before adding it to the stock. Cook for an additional 3-5 minutes or until tortellini is tender. Serve with a crusty bread and enjoy!
Note: If you are going to be freezing a batch you may want to cook the tortellini separately.
Sausage tortellini soup recipe with a creamy tomato base with spinach, Italian sausage, cheese tortellini and vegetables. A hearty filling soup recipe for the winter.
- 2 Tbsp Olive Oil
- 1 lb Mild or Hot Italian Sausage
- 1 Cup Peeled and Diced Carrots
- 1 Cup Chopped Onions
- 1 Cup Chopped Celery
- 1 Clove of Minced Garlic
- 3 Tbsp Tomato Paste
- 14 oz Tomato Sauce
- 4 Cups Low Sodium Chicken Stock
- 2 Tsp Italian Seasoning
- Salt & Pepper
- 6 oz Baby Spinach
- 12 oz Cheese Tortellini
- 1 cup of Heavy Cream or Half and Half
In a large pot over medium high heat add 1 tbsp of olive oil to pan. Add sausage and cook until browned. Drain excess fat. Transfer sausage to a dish lined with paper towels.
In the same pot at medium high heat add 1 tbsp of olive oil. Sauté carrots, onions and celery until translucent and soft about 5-7 minutes. Add in garlic and cook for one minute stirring occasionally.
Next add in tomato paste and cook for another minute. Add in tomato sauce, chicken stock, Italian seasoning, salt and pepper. Mix well and then add in cooked sausage. Let cook for 20 minutes covered.
Add tortellini and spinach. I like to microwave the cream 30-45 seconds to warm it up before adding it to the stock. Cook for an additional 3-5 minutes or until tortellini is tender. Serve and enjoy!
Tortellini can be cooked separately.
How to store your leftovers
This soup makes a large batch. Store it in air tight containers let it cool down and add the tops to the container. You can store it in the fridge for 3-4 days or in the freezer for 2-3 months. Note: pasta does get soft when frozen.
This was delicious, thanks for sharing! I did forget to put the lid on during the 20 minutes cook time, so the carrots were a little al dente (oops!). But we still enjoyed it and I’ll definitely make it again.