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Bowl of creamy tortellini soup with sausage, spinach, carrots, and cheese-filled tortellini in a rich tomato cream broth, served with toasted bread.

Creamy Sausage Tortellini Soup with Spinach

This creamy tortellini soup with sausage and spinach is rich, hearty, and full of flavor. Made with Italian sausage, cheese tortellini, tomatoes, and a creamy broth, it’s an easy one-pot meal perfect for weeknights. A comforting, satisfying soup that feels like a complete dinner in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 small onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 3 tablespoons tomato paste
  • 5 cups chicken broth
  • 1 14.5-ounce can petite diced tomatoes
  • 1 9- to 10-ounce package refrigerated cheese tortellini
  • 3/4 cup heavy cream
  • 2 to 3 cups baby spinach
  • 1/3 cup grated Parmesan plus more for serving
  • Salt and black pepper to taste

Method
 

  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up, until browned and cooked through. If there is a lot of grease, drain off all but about 1 tablespoon.
  2. Add the onion and carrots. Cook 5 to 6 minutes, until softened. Stir in the garlic, Italian seasoning, and red pepper flakes if using. Cook 30 seconds.
  3. Stir in the tomato paste and cook 1 minute.
  4. Pour in the chicken broth and diced tomatoes. Bring to a gentle boil, then reduce to a simmer. Cook 10 to 12 minutes, until the carrots are tender.
  5. Add the tortellini and cook according to package directions, usually about 3 to 5 minutes.
  6. Reduce the heat to low. Stir in the heavy cream, spinach, and Parmesan. Cook just until the spinach wilts and the Parmesan melts into the broth. Do not boil.
  7. Season with salt and black pepper to taste. Serve hot with extra Parmesan on top.

Notes

  • For a thicker soup, simmer uncovered during the final 5 minutes.
  • For a lighter version, reduce cream to ½ cup and increase broth slightly.
  • If freezing, omit pasta and add freshly cooked pasta after reheating.
  • Soup thickens as it rests; add broth when reheating.