Cozy Italian Sausage and Tortellini Soup with Spinach

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) Italian sausage, casings removed
• 1 tbsp olive oil (if needed)
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) diced tomatoes
• 6 cups (1.4 L) low-sodium chicken broth
• 1 tsp dried Italian seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 package (18 oz / 510 g) refrigerated cheese tortellini
• 4 cups (about 4 oz / 115 g) fresh baby spinach
• 1/3 cup heavy cream (optional, for richness)
• 1/2 cup freshly grated Parmesan, plus more for serving
• 2 tbsp chopped fresh parsley or basil (for serving)

Do This

• 1. Brown sausage in a large pot over medium heat with a little olive oil, breaking it into bite-size pieces.
• 2. Add onion, carrots, and celery; sauté until softened, then stir in garlic, red pepper flakes, and tomato paste.
• 3. Pour in diced tomatoes and chicken broth; add Italian seasoning, basil, oregano, bay leaf, salt, and pepper. Simmer 10–15 minutes.
• 4. Add tortellini and cook at a gentle boil for 5–7 minutes, until pasta is just tender.
• 5. Stir in spinach until wilted, 1–2 minutes. If using, add heavy cream and warm through without boiling.
• 6. Remove bay leaf, taste and adjust seasoning with more salt, pepper, or red pepper flakes.
• 7. Ladle into warm bowls and top with Parmesan and fresh herbs. Serve hot.

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Why You’ll Love This Recipe

• A true one-pot meal: protein, pasta, and veggies all simmered together for easy cleanup.
• Big, cozy flavors from Italian sausage, tomatoes, garlic, and herbs with almost no fuss.
• Flexible and forgiving: swap veggies, sausage style, or tortellini flavor to suit your taste.
• Perfect for weeknights yet hearty enough for guests on a chilly evening.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh baby spinach, fresh parsley or basil (for serving).
• Dairy: Refrigerated cheese tortellini, heavy cream (optional), Parmesan cheese.
• Pantry: Italian sausage, olive oil, canned diced tomatoes, chicken broth, tomato paste, dried Italian seasoning, dried basil, dried oregano, bay leaf, crushed red pepper flakes, kosher salt, black pepper.

Full Ingredients

For the Soup Base

• 1 lb (450 g) Italian sausage, casings removed (mild or hot)
• 1 tbsp olive oil (use only if your sausage is very lean)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional, more to taste)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) diced tomatoes, with juices
• 6 cups (1.4 L) low-sodium chicken broth
• 1 tsp dried Italian seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Add-ins and Pasta

• 1 package (18 oz / 510 g) refrigerated cheese tortellini
• 4 cups (about 4 oz / 115 g) fresh baby spinach, roughly chopped if leaves are large
• 1/3 cup heavy cream or half-and-half (optional, for a richer broth)

To Finish and Serve

• 1/2 cup freshly grated Parmesan cheese, plus extra for the table
• 2 tbsp chopped fresh parsley or basil
• Additional crushed red pepper flakes, for serving (optional)
• Crusty bread, for serving (optional but highly recommended)

Step-by-Step Instructions

Step 1: Prep your ingredients and heat the pot

Dice the onion, carrots, and celery so they are all roughly the same size. Mince the garlic and set it aside. If your sausage has casings, remove them by slicing down the length of each link and peeling the casing away. Measure out your dried herbs, tomato paste, and broth so they are ready to go.

Place a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium heat. Add the olive oil if you are using it and let it heat until it shimmers.

Step 2: Brown the Italian sausage

Add the sausage to the hot pot, breaking it up with a wooden spoon or spatula. Cook, stirring occasionally, until the sausage is well browned and no pink remains, about 7–9 minutes. As it cooks, continue to break it into bite-size crumbles so there will be some in every spoonful.

If there is more than about 2 tablespoons of rendered fat in the pot, carefully spoon out the excess, leaving enough to cook the vegetables and carry flavor.

Step 3: Sauté the vegetables and build flavor

Add the diced onion, carrots, and celery to the browned sausage. Cook, stirring occasionally, until the vegetables soften and the onions turn translucent, about 5–7 minutes. Scrape up any browned bits from the bottom of the pot; they add great flavor.

Stir in the minced garlic and crushed red pepper flakes (if using) and cook for 30–60 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 1–2 minutes. This step deepens the tomato flavor and removes any raw taste from the paste.

Step 4: Add liquids and seasonings, then simmer

Pour in the diced tomatoes with their juices and the chicken broth. Stir to combine. Add the Italian seasoning, dried basil, dried oregano, bay leaf, kosher salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.

Once it reaches a boil, reduce the heat to medium-low and simmer uncovered for 10–15 minutes. This gives the flavors time to meld and the broth to take on a rich, tomato-herb character. Taste and adjust the seasoning now if needed, especially salt.

Step 5: Cook the tortellini

Increase the heat slightly so the soup returns to a gentle boil. Stir in the cheese tortellini, making sure the pasta is submerged and not clumped together. Cook according to the package directions, usually 5–7 minutes, until the tortellini are just tender and cooked through.

Stir occasionally to prevent sticking. Try not to overcook the tortellini; they will continue to soften slightly as they sit in the hot soup.

Step 6: Add the spinach and optional cream

Reduce the heat to low. Stir in the baby spinach by the handful; it will wilt quickly in the hot soup. Continue adding and stirring until all the spinach is just wilted, 1–2 minutes.

If you would like a richer, slightly creamy broth, stir in the heavy cream or half-and-half and warm gently for 1–2 minutes. Do not let the soup boil vigorously once the cream is added to avoid curdling.

Step 7: Finish, garnish, and serve

Remove and discard the bay leaf. Taste the soup and adjust one last time with more salt, pepper, or crushed red pepper flakes if you like extra heat.

Ladle the soup into warm bowls. Top each serving with a generous sprinkle of freshly grated Parmesan and a pinch of chopped fresh parsley or basil. Serve right away while it is steaming hot, with crusty bread on the side for dipping into the flavorful broth.

Pro Tips

• Do not overcook the tortellini. Add it near the end and cook just until tender. Overcooking will make the pasta mushy, especially if you plan on leftovers.
• Browning equals flavor. Take the time to get some color on the sausage and lightly caramelize the vegetables; those browned bits deepen the overall taste of the soup.
• Adjust thickness easily. If the soup feels too thick after the tortellini cooks, stir in an extra 1/2–1 cup of broth or water. If it feels too thin, let it simmer uncovered for a few more minutes.
• Season in layers. Add salt early, then taste again after simmering and once more before serving. Tomato-based soups often need more salt than you expect.
• Warm your bowls. Rinsing bowls with hot water or warming them in a low oven helps the soup stay hot longer, especially on cold nights.

Variations

• Creamy Tuscan-style version: Stir in the full 1/3 cup heavy cream (or even up to 1/2 cup) at the end, and add a handful of sun-dried tomatoes packed in oil. This creates a richer, restaurant-style broth.
• Lighter chicken version: Swap Italian sausage for 1 lb (450 g) Italian chicken sausage or ground chicken. Brown it the same way and keep everything else the same for a lighter but still satisfying bowl.
• Veggie-loaded tortellini soup: Add 1 cup sliced mushrooms and 1 diced zucchini along with the carrots and celery. You can also toss in a can of drained cannellini beans near the end for extra fiber and protein.

Storage & Make-Ahead

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The tortellini will continue to absorb some liquid, so the soup may thicken as it sits. When reheating on the stovetop over medium-low heat, stir in a splash of water or broth to loosen it back to your desired consistency. For the best texture if you plan to make this ahead, cook the soup base (without tortellini or spinach) up to 2 days in advance and refrigerate. When ready to serve, bring the base to a simmer, add the tortellini and cook until tender, then finish with spinach and any cream. This approach keeps the pasta from becoming overly soft. Freezing is best done with the soup base only; the cooked tortellini do not freeze well and can become mushy.

Nutrition (per serving)

Approximate values for 1 of 6 servings, made with pork Italian sausage, cheese tortellini, and the optional 1/3 cup heavy cream: about 480 calories; 26 g protein; 18 g fat; 46 g carbohydrates; 4 g fiber; 1,350 mg sodium. Actual nutrition will vary based on brands used, sausage leanness, and how much Parmesan you add at the table.