Sausage Tortellini Soup with Spinach Recipe
If you are on the hunt for a cozy, hearty meal that feels like a warm hug in a bowl, this Sausage Tortellini Soup with Spinach Recipe is the answer. Bursting with savory Italian sausage, tender cheese tortellini, and fresh vibrant spinach swimming in a luscious, creamy broth, it brings the perfect balance of flavors and textures. Whether you need a quick weeknight dinner or a crowd-pleasing comfort food, this soup delivers satisfaction with every spoonful while being incredibly easy to prepare.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity; every ingredient has a clear role to play, building layers of flavor, texture, and color that make the soup irresistible. From the rich Italian sausage to the fresh spinach, each component works together harmoniously.
- 1 tablespoon olive oil: For a gentle, fruity base that sautés the sausage and onions perfectly.
- 1 pound Italian sausage (mild or spicy, casings removed): The star protein adding savory depth and a hint of spice.
- 1 small yellow onion (diced): Provides sweetness and aromatic flavor to the broth.
- 3 cloves garlic (minced): Adds a sharp, aromatic punch that enhances every bite.
- 4 cups chicken broth: Creates the flavorful, comforting base of the soup.
- 1 (14.5 oz) can diced tomatoes (with juice): Brings acidity and color, brightening the soup.
- 1 teaspoon Italian seasoning: A blend of herbs that infuse classic Italian flavors.
- ¼ teaspoon crushed red pepper flakes (optional): A gentle heat to awaken the taste buds.
- 9 oz refrigerated cheese tortellini: Soft, cheesy pockets that add indulgent texture and richness.
- 2 cups fresh baby spinach: For a fresh, green burst of vitamins and subtle earthiness.
- ½ cup heavy cream: Makes the broth luxuriously creamy and smooth.
- Salt and black pepper to taste: Essential for balancing flavors perfectly.
- Grated Parmesan for serving (optional): A salty, nutty finishing touch that elevates each bowl.
How to Make Sausage Tortellini Soup with Spinach Recipe
Step 1: Brown the Sausage and Sauté the Aromatics
Start by warming the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks until beautifully browned and no longer pink, which usually takes about 5 to 7 minutes. Then, stir in the diced onion and sauté until softened, roughly another 3 to 4 minutes. Finally, toss in the minced garlic and cook for just 30 seconds until fragrant—this layering of flavors sets the stage for your soup.
Step 2: Build the Soup Base
Pour in the chicken broth along with the canned diced tomatoes and their juice. Sprinkle in the Italian seasoning and crushed red pepper flakes if you like a bit of heat. Bring the pot to a gentle simmer, letting the soup marry its flavors and start to thicken slightly—this is where the savory goodness really starts to shine.
Step 3: Add Tortellini and Spinach
Once the soup is simmering, add the refrigerated cheese tortellini. Cook them according to package instructions, typically 5 to 7 minutes, until tender and tenderly enveloped by the broth. Then, stir in the fresh baby spinach and let it wilt naturally, adding a gorgeous splash of color and freshness that balances the rich sausage and cheese.
Step 4: Finish with Cream and Seasonings
Pour in the heavy cream and stir everything together to create a silky, dreamy broth. Let the soup simmer for an additional 2 to 3 minutes to allow all those creamy flavors to blend. Taste and season with salt and freshly ground black pepper to your liking—this final step is key to bringing the whole dish into perfect harmony.
Step 5: Serve and Enjoy
Ladle the hot soup into bowls and, if desired, sprinkle each serving with grated Parmesan cheese. Grab a warm spoon and dive into this comforting bowl packed with flavor, texture, and love.
How to Serve Sausage Tortellini Soup with Spinach Recipe
Garnishes
To add an extra layer of flair, try topping your soup with freshly grated Parmesan or Pecorino Romano cheese for a touch of salty richness. A sprinkle of chopped fresh basil or parsley can add a bright herbal note and a splash of color that makes each bowl inviting. A drizzle of good quality olive oil or a few chili flakes can also elevate the presentation and flavor.
Side Dishes
This soup shines on its own but pairing it with crusty garlic bread or a chewy baguette makes for the ultimate cozy meal. A simple green salad with lemon vinaigrette can bring refreshing balance, or roasted vegetables can add heartiness if you want to round out the meal.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls, which soak up the broth deliciously. You can layer the soup in clear glass mugs to show off the colors, perfect for entertaining. Or garnish with a swirl of pesto or drizzle of chili oil to make your presentation pop and wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any soup left over, store it in an airtight container in the refrigerator for up to 3 days. The flavors will continue to deepen, making for an equally delicious next-day meal.
Freezing
For longer storage, this soup freezes well. Cool it completely before transferring to freezer-safe containers. Freeze for up to 2 months. Note that the tortellini may soften a bit after freezing, but the soup will still taste fantastic.
Reheating
Reheat the soup gently on the stovetop over low to medium heat, stirring occasionally until warmed through. Avoid high heat to keep the cream from curdling. You can also microwave individual portions, stirring halfway through to ensure even heating.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option and will still provide great flavor. Just make sure to adjust the cook time to ensure it’s cooked through and consider seasoning it more if it’s mild.
Is it possible to make this soup vegetarian?
Yes, by substituting the Italian sausage with plant-based sausage or sautéed mushrooms, and using vegetable broth instead of chicken broth, you can create a delicious vegetarian version that’s just as satisfying.
Can I use frozen spinach instead of fresh?
You can swap in frozen spinach in a pinch, but be sure to thaw and drain it well to prevent excess water from diluting your soup. Fresh spinach wilts nicely and adds texture, but frozen works as a convenient alternative.
How spicy is the Sausage Tortellini Soup with Spinach Recipe?
The spice level is gentle and easily customizable. Using mild sausage and leaving out the crushed red pepper flakes will give you a milder soup, while spicy sausage and red pepper flakes kick up the heat for those who like it bold.
Can I make this soup ahead of time and reheat it for a meal?
Definitely! This soup tastes even better the next day as the flavors meld. Store it in the fridge and simply reheat gently on the stove or in the microwave for a comforting, ready-made meal.
Final Thoughts
This Sausage Tortellini Soup with Spinach Recipe is one of those keepsake dishes that’s as easy to prepare as it is delightful to eat. It strikes the perfect balance between hearty and fresh, creamy and vibrant, making it an ideal go-to when you want a satisfying, homemade meal without fuss. I can’t wait for you to try it and savor every warm, cheesy, savory spoonful.
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Sausage Tortellini Soup with Spinach Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Sausage Tortellini Soup with Spinach is a comforting and hearty Italian-American dish, featuring flavorful Italian sausage, creamy cheese tortellini, fresh spinach, and a rich broth finished with a touch of heavy cream. Perfect as an easy weeknight dinner, the soup combines tender pasta with savory sausage and a hint of spice for a delicious and satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 9 oz refrigerated cheese tortellini
- 2 cups fresh baby spinach
- ½ cup heavy cream
- 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 for 5 to 7 minutes until browned and cooked through.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and diced tomatoes with their juice. Stir in the Italian seasoning and, if using, the crushed red pepper flakes. Bring the soup to a simmer.
- Cook Tortellini: Add the refrigerated cheese tortellini to the simmering soup and cook according to the package instructions, approximately 5 to 7 minutes, until tender.
- Add Spinach and Cream: Stir in the fresh baby spinach and allow it to wilt. Pour in the heavy cream, stir well to combine, and simmer the soup for another 2 to 3 minutes. Season with salt and black pepper to taste.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Serve hot and enjoy.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- You can substitute kale for spinach if preferred for a different green.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
