Sausage and Tortellini Soup with Spinach

Sausage Tortellini Soup is a hearty, flavorful soup that comes together quickly with simple ingredients. It combines savory sausage, tender vegetables, and cheese-filled tortellini in a rich, creamy broth.

I like this soup because it has lots of flavor and doesn't need a long simmer on the stovetop. Browning the sausage with the onion creates a solid base, and cooking the tomato paste for a minute adds depth without making the soup taste tomatoey. The tortellini cooks right in the broth and adding the cream at the end keeps it smooth and creamy without overpowering the other flavors.

My Butter Bean Soup, Lima Bean and Carrot and Leek soups are different flavors than the sausage tortellini but they all share the same technique of layering ingredients to build flavor. Just those few extra minutes of sauting vegetables etc. before adding broths really make a difference in the depth of flavor of the soup.

Ingredients

Ingredient Notes & Substitutions

• Ground sausage- Use mild or hot sausage depending on your preference. If you can't find ground sausage, buy the links and just cut open and scrape the sausage into the pan to brown. Of course you can use ground beef or turkey as well.
• Stock-I like using the a combination of chicken and vegetable stock but either can be used on its own.
• Frozen cheese tortellini-Grocery stores sell a meat, vegetarian and spinach and cheese version as well. They also sell them in the refrigerator section and you would follow package directions since they will cook faster than frozen.
• Heavy cream -This is not for thickening the soup but to make a rich and creamy broth. You could use half and half or whole milk but the taste and creaminess will be affected a bit.
• Red pepper flakes-Aways start with the least amount and add more after you taste the soup.

How to make Sausage Tortellini Soup with Spinach

Step 1: Brown sausage, drain and remove from pot. Add veggies to pot.

Step 2: Cook vegetables and tomato paste. Add seasonings.

Step 3: Add back sausage and the broths. Bring to a low boil then simmer for 10-15 minutes.

Step 4: Add tortellini, cook 5 minutes.

Step 5: Add cheese and simmer 1-2 to melt.

Step 6: Add spinach and cream. Stir for 1-2 to heat through. Spinach will wilt down.

Recipe Testing Tips

• Brown the sausage well. I always precook any ground meats in any soup or casserole. It just tastes better in the soup. Make sure to drain excess fat.
• Saute' the tomato paste briefly along with the sausage. This deepens the flavor and removes any raw taste. The soup will not taste 'tomatoey' though.
• Do not overcook the tortellini. It can become too soft if left too long in the soup. If you are not serving the soup right away, undercook the tortellini since it will continue to cook as it sits in the hot broth.
• Add the cream at the end. This keeps the broth smooth and prevents curdling.
• Add spinach last. It wilts quickly and can easily become overcooked.

Frequently Asked Questions

Storage and Reheating

Store the leftovers in an airtight container in the refrigerator for about 3 days or freeze for up to 3 months.

I froze two servings of the soup and was very curious how the texture would be defrosted and reheated. Anytime you freeze a dish with pasta, I think you run the risk of it being mushy. I added a few tablespoons of broth, it was reheated in the microwave for 2 minutes and was still delicious. Yes, it was softer than freshly made, but not mushy. The spinach sort of disappeared but it was fine.

If you tried this recipe and enjoyed it, I'd love if you leave a comment and a rating. This tells me what you like and want to see more of. Thank you!

For the next time you're craving a soup recipes, try one of these:

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Sausage and Tortellini Soup with Spinach

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• Author: Deb Belsha

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Description

Sausage Tortellini Soup is a hearty, flavorful soup that comes together quickly with simple ingredients. It combines savory sausage, tender vegetables, and cheese-filled tortellini in a rich, slightly creamy broth.

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Ingredients

Units USM Scale 1x2x3x

• 1 pound ground sausage
• 1 medium onion, chopped
• 2 teaspoon garlic paste
• 1 cup carrots, chopped
• 1 tablespoon Italian seasoning
• 2 teaspoons Umami seasoning
• ¼-½ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup tomato paste
• 1 package, (12 ounces) frozen cheese tortellini
• 8 cups unsalted vegetable or chicken broth, or combination of both
• ¼ cup grated parmesan cheese
• 1 cup heavy cream
• 2 cups baby spinach

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Instructions

1. In a large pot or Dutch oven, cook the sausage over medium heat, breaking it up as it browns.

2. Add the chopped onion and cook for a few minutes until softened.

3. Stir in the garlic, carrots, Italian seasoning, umami seasoning, red pepper flakes, salt, and black pepper. Cook for another 1-2 minutes.

4. Add the tomato paste, saute' for a minute and stir well to coat the sausage and vegetables.

5. Pour in the broths and bring to a low boil.

6. Add the frozen tortellini and cook according to package directions, usually about 5-7 minutes.

7. Reduce heat to low and stir in the heavy cream and parmesan cheese.

8. Add the spinach and stir for 1-2 minutes as the spinach wilts into the soup.

9. Taste and adjust seasoning if needed. Serve warm.

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Notes

*Store soup in refrigerator for up to 3 days.  Freeze for up to 3 months.

*Reheat on low heat until hot.  Add ¼-1/2 cup of broth if the soup needs to be thinner or if you prefer the soup less rich.

*If you plan on freezing the soup, try cooking the tortellini separately and under cook it a bit.  When it reheats, it won't be mushy.