Tortellini Soup Recipe

Course: Dinner, Soup

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: bowls

Calories: 654kcal

Author: Becky Hardin

This easy soup is filled with tortellini, sausage, spinach, and so many delicious ingredients.

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Equipment

Dutch Oven

Ingredients

1 tablespoon olive oil
1 pound ground Italian sausage
1 onion chopped
½ teaspoon kosher salt
3 cloves garlic minced
1 teaspoon Italian seasoning store-bought or homemade
15 ounces crushed tomatoes (1 can)
16-20 ounces cheese tortellini (1 package) such as Buitoni
5 cups low-sodium chicken broth
4 cups fresh spinach
½ cup heavy cream

Instructions

Heat the olive oil in a Dutch oven set over medium heat.
1 tablespoon olive oil
Add in the Italian sausage and use a wooden spoon to break it up into pieces.
1 pound ground Italian sausage
Cook until browned. Transfer to a plate lined with paper towel.
Add in the onion and salt to the same pot and sauté for a few minutes until softened.
1 onion, ½ teaspoon kosher salt
Add in the garlic and Italian seasoning and cook for another minute.
3 cloves garlic, 1 teaspoon Italian seasoning
Add back in the cooked Italian sausage, plus the crushed tomatoes and tortellini.
15 ounces crushed tomatoes, 16-20 ounces cheese tortellini
Pour in the chicken broth and stir.
5 cups low-sodium chicken broth
Bring the soup to a boil. Then, simmer on low for 15 minutes.
Stir in the spinach until wilted.
4 cups fresh spinach
Slowly stir in the heavy cream before serving.
½ cup heavy cream

Video

Notes

You can use hot or sweet Italian sausage, or try swapping in ground chicken.
For vegetarian tortellini soup, omit the sausage and swap the chicken broth for vegetable broth.
Feel free to sub in your favorite kind of tortellini, like chicken, beef, or sausage!
You can use kale or escarole instead of spinach, if you prefer.
For creamy tortellini soup, add an extra ½ cup of heavy cream.

Storage: Store tortellini soup in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. I recommend storing the tortellini separately from the soup and combining before reheating.

Nutrition