Hearty Tortellini Soup with Italian Sausage and Spinach

Warm up with a bowl of this hearty tortellini soup, packed with savory Italian sausage, tender cheese-filled pasta and fresh spinach. The tomato broth is rich and flavorful, thanks to a combination of crushed tomatoes, garlic powder and oregano. It’s a complete meal in one pot that comes together in just 30 minutes.

This recipe is perfect for busy weeknights when you want something comforting without spending hours in the kitchen. The sausage adds a nice savory depth, while the spinach and basil bring a fresh finish. Top it with Parmesan and a pinch of chili flakes for a little kick.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

27.52 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Pick the basil leaves from the stems; discard the stems. Remove the sausage from its casings.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the sausage, breaking it up into pieces. Cook, tossing, until browned, about 4-5 minutes. Add the diced onion, garlic powder and oregano. Cook, tossing, until the onion is just softened, 2-3 minutes.
3. Add the crushed tomatoes, chicken stock concentrate and 5 cups of water to the pot. Stir, scraping up any browned bits from the bottom. Bring to a boil, then season with salt and pepper.
4. Once the soup is boiling, gently stir in the tortellini. Let cook until tender, about 8 minutes.
5. Stir in the spinach and basil and let wilt. Season with additional salt and pepper if needed.
6. Divide the soup between bowls. Sprinkle with Parmesan cheese and chili flakes (to taste).

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, frozen tortellini works well. Add them directly to the boiling soup and cook according to package directions, usually a minute or two longer.

How can I make this soup vegetarian?

Omit the sausage and use vegetable stock concentrate instead of chicken. You can add extra vegetables like zucchini or bell peppers for more substance.

Can I prepare this soup ahead of time?

Yes, but store the tortellini separately to avoid overcooking. Reheat the broth and add the tortellini when ready to serve.