Hearty Italian Sausage and Tortellini Soup with Spinach

Warm up with a bowl of this hearty Italian-inspired soup that comes together in just one pot. Loaded with savory chicken sausage, tender cheese tortellini and fresh spinach, all simmered in a rich tomato broth, it’s the perfect comfort food for busy weeknights.

This recipe is all about big flavor with minimal effort. The combination of sweet sausage, aromatic herbs and a touch of chili flakes creates a satisfying depth that will have everyone coming back for seconds. Plus, cleanup is a breeze!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 box 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. Prep the ingredients: Halve, peel and dice the onion. Pick the basil leaves from the stems and discard the stems. Remove the sausage from its casings.
2. Heat a large drizzle of olive oil in a large pot over medium-high heat. Add the sausage, breaking it up into pieces. Cook, stirring occasionally, until browned, 4-5 minutes per side.
3. Add the diced onion, garlic powder and oregano to the pot. Cook, stirring, until the onion is just softened, 2-3 minutes.
4. Stir in the crushed tomatoes, chicken stock concentrate and 5 cups of water. Scrape up any browned bits from the bottom of the pot. Bring to a boil, then season with salt and pepper.
5. Once boiling, gently stir in the cheese tortelloni. Cook until tender, about 8 minutes.
6. Stir in the spinach and basil until wilted. Adjust seasoning with salt and pepper if needed.
7. Ladle the soup into bowls and top with grated Parmesan and chili flakes to taste.

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, frozen tortellini works well. Add it directly to the boiling soup and cook according to package directions, usually 1-2 minutes longer than fresh.

How can I make this soup vegetarian?

Omit the sausage and use vegetable stock concentrate instead of chicken. Add a can of drained chickpeas for extra protein.

Can I prepare this soup ahead of time?

Yes, but the tortellini will continue to absorb liquid. Store the soup and tortellini separately if possible or add extra broth when reheating.