Tortellini soup is a comforting bowl of hearty sausage, tender tortellini, and spinach, all simmered in a creamy tomato broth. With fresh basil and a cooking time of just over 30 minutes, it’s an easy meal perfect for busy weeknights.
For more delicious pasta recipes, try my Stuffed Pasta Bake alla Vodka, Pasta al Limone, and Pasta alla Vodka next.
This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!
Creamy Tortellini Soup
When fall transitions into winter, I find myself craving tortellini soup. There’s something about the combination of plump cheese tortellini, tender spinach, and sausage that makes this soup irresistible.
It’s one of those kid-friendly meals that’s still elegant enough to serve to guests. The creamy broth ties it all together, coating every piece of pasta in rich, velvety goodness. This tortellini soup with sausage and spinach is perfect for cold nights so cozy up with a warm bowl!
Why This Spinach Tortellini Soup Recipe Works
- Versatile – This one pot meal is easy to customize. Swap spinach for kale, use spicy sausage for an extra kick, or make it vegetarian by omitting the meat and adding extra veggies.
- Stores Well – Leftovers taste just as delicious the next day, and the base can be frozen for a quick, fuss-free meal later.
- Comfort Food – Like all signature fall soups, it’s warming, hearty, and hits the spot when you need a cozy dinner to unwind.
Tools You’ll Need
- Dutch Oven
- Wooden Spoon or spatula
- Ladle
- Microplane or grater
Ingredients You Will Need for Tortellini Soup
Here is a breakdown of what you will need to make this tortellini soup with spinach. For actual measurements, see the recipe card at the end of this post.
- Avocado oil – Perfect for sautéing, thanks to its high smoke point, but olive oil works too.
- Italian sausage and cheese tortellini – The sausage adds a hearty, seasoned base, while the plump tortellini soaks up the creamy broth beautifully.
- San Marzano tomatoes, tomato paste, and chicken broth – These create a flavorful and rich tomato base. The tomatoes are naturally sweet, the paste adds depth, and the broth keeps it light yet hearty.
- Fresh basil and parmesan rind – These two ingredients are game-changers, infusing the soup with fresh, herbal notes and savory, umami richness.
- Spinach, garlic, and onion – Spinach adds a pop of color and nutrients, while garlic and onion create a fragrant, flavorful foundation.
- Heavy cream – This is what gives the soup its luscious, velvety texture, perfectly balancing the acidity of the tomatoes.
- Dried oregano and red pepper flakes – Oregano ties the flavors together with earthy notes, and the optional red pepper flakes add a gentle heat.
- Kosher salt and freshly cracked pepper – Seasoning as you go is key for bringing out all the flavors in this soup.
How To Make Tortellini Soup
Below is a summary of how to make this easy tortellini soup. For a complete and detailed list of steps, see the recipe card at the end of this post.
- In a dutch oven, over medium-high heat, add ½ tablespoon avocado oil and Italian sausage. Cook until sausage is cooked through. Remove sausage from dutch oven and set aside. Discard excess fat from sausage.
2. Heat dutch oven over medium-high heat and add 1 tablespoon avocado oil. Add onion and garlic and cook until translucent, 4-5 minutes. Then add tomato paste and cook for 1 minute. Finally add cooked sausage, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
3. Add parmesan rind, crushed tomatoes, chicken broth, and 1 large fresh sprig of basil, and bring to a boil. Lower flame to medium and cook for 15 minutes.
4. Season with kosher salt and add freshly cracked pepper.
5. Lower to a simmer and slowly add heavy cream and stir to combine. Add tortellini and cook for 4-6 minutes or until tortellini are cooked al dente.
6. Turn off the flame and discard parmesan rind and basil sprig. Add spinach and stir until spinach is completely wilted. Ladle into bowls and top with freshly grated parmesan, chopped basil, and serve with crusty sourdough bread.
Tips and Tricks
- Add tortellini just before serving. Tortellini cooks quickly, so waiting until the end prevents it from becoming overly soft. This ensures plump, perfectly al dente pasta every time.
- Don’t skip the parmesan rind. It infuses the broth with a deep, savory richness that elevates the overall flavor. If you don’t have a rind, grated parmesan at the end can be a decent substitute.
- Lower heat before adding heavy cream. Heavy cream can curdle if the soup is too hot, so reduce the flame to a simmer and stir gently as you incorporate it.
- Brown the sausage first. This step adds flavor to the pot and helps build the tortellini soup’s base by creating a layer of fond that enhances the broth.
- Season as you go. Add salt and pepper gradually, tasting as you layer in ingredients, to ensure the soup is perfectly balanced.
- Wilt the spinach off the heat. Stirring in the spinach after turning off the flame keeps its texture tender but not overcooked.
What to Serve with Tortellini Soup
- Bread – Cheesy bread or sour cream and chive dinner rolls are perfect for soaking up the creamy broth. A good crusty ciabatta works beautifully too.
- Salad – Kale and white bean salad complements the soup with fresh, earthy flavors.
- Fresh parmesan – A generous mound of freshly grated parmesan takes every spoonful to the next level.
Wine pairing – A glass of grenache, with its low tannins and light body, is an excellent match for this hearty yet creamy soup.
Variations
- Cheeses – Swap the cheese tortellini for spinach and ricotta tortellini, or try a three-cheese blend for extra richness. You can also stir in grated asiago or fontina for a different flavor profile.
- Meats – Substitute Italian sausage with ground chicken, turkey, or even shredded rotisserie chicken for a leaner option. Spicy sausage can be used for a kick of heat.
- Veggies – Add diced zucchini, mushrooms, or chopped kale for additional nutrients and texture. Carrots and celery can also be included for a classic soup base.
Frequently Asked Questions
Can you freeze tortellini soup?
Absolutely! This recipe is great for freezing and makes a convenient meal for later. Let the soup cool completely, then transfer it to a freezer-safe container. When you’re ready to enjoy, thaw it in the fridge overnight and reheat gently on the stove. For best results, freeze the soup base without the tortellini and add fresh pasta when reheating to keep the texture just right.
How do you keep tortellini from getting mushy in soup?
To keep tortellini from getting mushy in soup, add it towards the end of cooking, just before serving. Fresh tortellini only takes 4-6 minutes to cook to al dente, so waiting prevents it from overcooking and falling apart. If making the soup ahead, cook the tortellini separately and add it when reheating.
Can I make this soup vegetarian?
To make this recipe vegetarian, swap the Italian sausage for plant-based sausage. You can also skip it entirely and add extra vegetables like mushrooms, zucchini, or carrots. Use vegetable broth instead of chicken broth.
Looking for More Soup Recipes?
- Roasted Red Pepper and Tomato Soup
- Curried Butternut Squash Soup
- Roasted Garlic and Butternut Squash Soup
- Tomato Bisque
- Miso Scallion Corn Soup
Loving this Tortellini Soup Recipe?
There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!
Creamy Spinach Tortellini Soup
Equipment
- Dutch Oven
- Wooden Spoon or spatula
- Ladle
- Microplane or grater
Ingredients
- ½ Avocado oil
- 1 pound mild Italian sausage, casings removed if necessary
- 1 9-ounce package cheese tortellini, fresh not dried
- 1 28-ounce can crushed san marzano tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken broth, unsalted
- 1 small bunch fresh basil + 2 tablespoons chopped
- 6 ounces fresh spinach
- 5 large cloves garlic, minced
- 1 medium onion, diced
- ¾ teaspoon dried oregano
- ¼ teaspoon red pepper flakes, optional
- 1 2-inch parmesan rind
- ¾ cup heavy cream
- ¼ teaspoon freshly cracked pepper
- Kosher salt
Instructions
- In a dutch oven, over medium-high heat, add ½ tablespoon avocado oil and Italian sausage. Cook until sausage is cooked through. Remove sausage from dutch oven and set aside. Discard excess fat from sausage.
- Heat dutch oven over medium-high heat and add 1 tablespoon avocado oil. Add onion and garlic and cook until translucent, 4-5 minutes. Add tomato paste and cook for 1 minute. Add cooked sausage, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
- Add parmesan rind, crushed tomatoes, chicken broth, and 1 large fresh sprig of basil, and bring to a boil. Lower flame to medium and cook for 15 minutes.
- Season with kosher salt and add freshly cracked pepper.
- Lower to a simmer and slowly add heavy cream and stir to combine. Add tortellini and cook for 4-6 minutes or until tortellini are cooked al dente.
- Turn off the flame and discard parmesan rind and basil sprig. Add spinach and stir until spinach is completely wilted. Ladle into bowls and top with freshly grated parmesan, chopped basil, and serve with crusty sourdough bread.
Celeste E. says...
The flavors were on point and the recipe was easy to follow. Thank you!
Jeri Mobley-Arias says...
One of my favorite soups due to its ease in preparation. Glad you enjoyed!
Caroline says...
Saw this on your instagram and couldn’t help but make it. It made my house smell sooo yummy and tasted even better. Awesome recipe!
Jeri Mobley-Arias says...
One thing about this soup that I love (other than the taste) is the smell. So good!
Reggie says...
There’s a perfect amount of spice and full of flavor. Really great for a cold night in:)
Jeri Mobley-Arias says...
Thank you!
Joan R Guild says...
Your recipes sound yummy. I am signing up.
Britney Brown says...
This soup was like a hug in a bowl! Warm cozy and so delicious! Can’t wait to make it again!
Jeri Mobley-Arias says...
Glad it was a hit!
Jazz says...
This was so cozy and SO easy to make. This is our family’s new fall favorite!
Jeri Mobley-Arias says...
Yes!
Tamara Johnson says...
Everything about this soup was so amazing! It was jam packed with flavor, and just wrapped in comfort. The best part was how the whole family devoured it! Can’t wait to make it again soon.
Jeri Mobley-Arias says...
Thank you! Glad the whole family enjoyed!
Chenée says...
I love this soup! It was our dinner tonight and we both had seconds. So many amazing flavors!
Jeri Mobley-Arias says...
Glad you enjoyed! Thank you
Karla says...
This is full of flavor. I do think that the San Marzano tomatoes added in so much of that flavor too. This is a keeper.
Jeri Mobley-Arias says...
San Marzano tomatoes are my go-to!
Robin says...
I paired this soup with a homemade garlic bread and it was amazing!
Jeri Mobley-Arias says...
Delish!
Lilly says...
This soup is amazing! Thank you for the detailed instructions! It was so easy to make and my family loved it! I will definitely be making this again and again!
Jeri Mobley-Arias says...
Glad to hear it. Thank you!