Hearty Italian Sausage and Tortellini Soup with Spinach

This comforting soup is the perfect weeknight dinner: it comes together in just one pot with minimal prep, but delivers maximum flavor. Loaded with cheesy tortellini, sweet Italian sausage, tender spinach and a rich tomato broth, every spoonful is a warm hug in a bowl.

The best part? You only need a pot and a few utensils, so cleanup is a breeze. Inspired by classic Italian flavors, this soup is hearty enough to be a meal on its own, but pairs beautifully with crusty bread or a simple salad.

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Ingredients

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

6 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Cheese TortelloniView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice half the onion (save the rest for another use). Pick basil leaves from stems; discard stems. Remove casings from 2 links sausage (use the other link as you like).
2. Heat a large drizzle of olive oil in a medium pot over medium-high heat. Add sausage, breaking up meat into pieces. Cook, tossing, until browned, 4-5 minutes. Add onion, garlic powder and oregano to pot. Cook, tossing, until just softened, 2-3 minutes.
3. Add crushed tomatoes, chicken stock concentrate and 2½ cups water to pot. Stir, scraping up any browned bits on bottom. Bring to a boil, then season with salt and pepper.
4. Once soup is boiling and seasoned, reduce heat to medium and gently stir in tortelloni. Let cook until tender, about 8 minutes.
5. Stir spinach and half the basil into pot and let wilt. Season with salt and pepper.
6. Divide soup between bowls. Sprinkle with Parmesan, remaining basil leaves and chili flakes (to taste).

Recipe Tips

FAQ

Can I use frozen tortellini?

Yes, frozen tortellini works well. Just add it directly to the soup and cook according to package directions, usually a few minutes longer.

Can I substitute the sausage?

Absolutely! Ground pork, turkey or even chicken sausage can be used. Adjust seasoning as needed.

How can I make this soup vegetarian?

Omit the sausage and use vegetable stock concentrate instead of chicken. Add extra vegetables like zucchini or bell peppers for heartiness.