Hearty Tortellini Sausage Tomato Soup Recipe

This hearty soup combines cheesy tortellini, savory Italian sausage and tender spinach in a rich tomato broth. It’s a complete meal in a bowl that comes together quickly with minimal cleanup.

The sweet pork sausage adds depth, while the crushed tomatoes create a velvety base. A sprinkle of Parmesan and chili flakes finishes each bowl with a touch of indulgence and heat. Perfect for busy weeknights when you crave something warm and satisfying.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView 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

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Pick the parsley leaves from the stems; discard 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, tossing, until browned, 4-5 minutes. Add the onion, garlic powder and oregano to the pot. 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 cheese tortellini. Cook until tender, about 8 minutes.
5. Stir in the spinach and parsley and let wilt, about 1 minute. Season with additional salt and pepper if needed.
6. Divide the soup between bowls. Sprinkle each with Parmesan cheese 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 about 1-2 minutes longer than fresh.

How do I store leftovers?

Store cooled soup in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb some liquid, so you may want to add a splash of water or broth when reheating.

Can I make this vegetarian?

Absolutely! Omit the sausage and use vegetable stock concentrate instead of chicken. For extra protein, add cannellini beans or chickpeas.