Sausage Tortellini Soup

This sausage tortellini soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Browning sausage first flavours the entire broth.
• Tortellini turns a simple soup into a complete meal quickly.
• Spinach adds colour and freshness without extra prep.

Ingredients

• 1 lb (450 g) mild Italian sausage, casings removed
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 can (28 oz / 796 mL) crushed tomatoes
• 5 cups (1.2 L) chicken broth
• 1 package (9 oz / 255 g) refrigerated cheese tortellini
• 4 cups baby spinach
• 1/2 cup (120 mL) cream, optional
• Salt, pepper, and Parmesan

Step-by-step instructions

1. Brown sausage in a large pot, breaking it into bite-size pieces. Drain excess fat if needed.
2. Add onion and carrots. Cook for 7 minutes, then add garlic and Italian seasoning for 30 seconds.
3. Add tomatoes and broth. Simmer for 15 minutes.
4. Add tortellini and cook according to package timing. Stir in spinach and optional cream during the final 2 minutes. Season and serve with Parmesan.

Cook’s notes

• Refrigerated, frozen, and dried tortellini have different cooking times.
• For leftovers, cook tortellini separately and add it to individual bowls.
• Choose mild or hot sausage according to the audience.

Substitutions and variations

• Use turkey sausage or plant-based sausage.
• Replace spinach with chopped kale and simmer a few minutes longer.
• Add mushrooms with the carrots.

What to serve with it

• Garlic knots
• Caesar-style salad
• Roasted zucchini

Storage and reheating

Refrigerate for 3 days. Store tortellini separately when possible. Freeze the base for up to 3 months.

Frequently asked questions