Hearty Italian Sausage and Tortellini Soup with Spinach

This hearty Italian sausage and tortellini soup is the ultimate comfort food for busy weeknights. Made in a single pot, it combines sweet Italian sausage, cheese-filled tortellini and fresh spinach in a savory tomato broth. The result is a deeply flavorful, satisfying soup that tastes like it simmered for hours but comes together in under 30 minutes.

Perfect for family dinners, this soup is both kid-friendly and packed with bold Italian flavors. A sprinkle of Parmesan and a pinch of chili flakes add the perfect finishing touch. Serve with crusty bread for a complete meal that will warm you from the inside out.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

9 ounce Sweet Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

2 box 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

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

unit Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Slice the sausage into thin rounds.
2. Heat a drizzle of olive oil in a large pot over medium-high heat. Add the sausage slices and cook until browned, 1-2 minutes per side. Transfer the sausage to a plate and set aside.
3. Add the diced onion, garlic powder and oregano to the pot. Cook, stirring, until the onion softens, about 2-3 minutes.
4. Return the sausage to the pot. Add the crushed tomatoes, chicken stock concentrate and 5 cups of water. Stir well, scraping up any browned bits from the bottom. Bring the soup to a boil, then season with salt and pepper.
5. Once boiling, add the cheese tortelloni. Cook until tender, about 8 minutes.
6. Stir in the spinach and parsley and cook until wilted. Adjust seasoning with salt and pepper.
7. Ladle the soup into bowls. Top with grated Parmesan and a sprinkle of chili flakes, if desired.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with mild or hot Italian sausage or even chicken sausage for a lighter option.

Can I make this soup vegetarian?

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

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add a little water or broth when reheating.