Sausage Tortellini Soup is a quick and easy weeknight meal made in under 30 minutes with Italian sausage, tomatoes, tortellini, and spinach. This savory soup can be served with crusty white bread, a green salad, or roasted vegetables.
Stovetop Sausage Tortellini Soup
This sausage tortellini soup recipe combines fresh, frozen, and canned ingredients for a simple pantry meal. You can easily throw this dish together when you’re short on time and want to eat a delicious homemade meal.
Stovetop Sausage Tortellini Soup
Brown the ground Italian sausage with the onion and garlic over medium heat in a large stock pot or Dutch oven.
When the meat is cooked through, drain the excess fat and add the chicken broth, water, tomato sauce, and diced tomatoes.
Bring the mixture to a boil.
Add the tortellini and cook five to 8 minutes, until tender.
Reduce heat and stir in the spinach, Italian seasoning, salt and pepper.
Continue cooking one to two more minutes, until the spinach begins to wilt.
These tips and tricks will help you make the best sausage tortellini soup you’ve ever tasted.
- Choose between mild, medium, or hot sausage, depending on your spice tolerance.
- Make your own chicken broth for the best flavor.
- Use tortellini stuffed with whatever you prefer best.
- Baby spinach is best, but you can also use grown, organic spinach here. Be sure to thoroughly wash organic spinach since it often still has grit on the leaves.
This savory sausage tortellini soup is easy to adapt and make your own. Here are some suggestions to help with this.
- Substitute the Italian sausage with ground beef or roasted and shredded chicken.
- Make it vegetarian by removing the sausage and using vegetable broth instead of chicken broth.
- Swap the spinach out with kale, collard greens, or mustard greens.
- Add other vegetables like mushrooms, asparagus, or carrots to this soup.
How to Serve
How to Store
Refrigerate: Store leftover sausage tortellini soup in an airtight container in the refrigerator for up to five days.
Reheat: You can reheat a bowl of this soup in the microwave for a single serving, or you can reheat a whole pot on the stove.
Freeze: Once tortellini is cooked in the soup, they don’t refreeze very well. They will fall apart and become mushy once thawed again. It’s best to make this soup from scratch each time you want to enjoy a bowl.
Why is my tortellini soup mushy?
Tortellini can become mushy if they’re cooked too long. They really only need about one to two minutes of simmering time and no more.
Can I use fresh tomatoes instead of canned tomatoes in tortellini soup?
Yes, you can definitely use diced, fresh tomatoes in this soup.
What if I don’t have a bottle of Italian seasoning for tortellini soup?
If you don’t have a bottle of Italian seasoning, you can use a blend of dried thyme, oregano, or rosemary instead.
- 1 pound ground Italian sausage
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 32 ounces chicken broth
- 2 cups water
- 1 14.5 ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 9-ounce package frozen tortellini
- 2 cups baby spinach
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- Salt, as needed
- Brown the Italian ground sausage with the onion and garlic over medium heat in a large stock pot or Dutch oven.
- When the meat is cooked through, drain the excess fat and add the chicken broth, water, tomato sauce, and diced tomatoes.
- Bring the mixture to a boil.
- Add the tortellini and cook for five to 8 minutes, until tender.
- Reduce heat and stir in the spinach, Italian seasoning, salt, and pepper.
- Continue cooking for one to two more minutes until the spinach begins to wilt.
Amount Per Serving: Calories: 447Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 64mgSodium: 1906mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 24g