Sausage and Tortellini Soup
Hearty Italian sausage and cheese tortellini simmered in a creamy tomato broth with fresh spinach. This cozy one-pot soup comes together in under 40 minutes and tastes like it slow-cooked all day. Perfect for chilly weeknights.
For 4 servings
- prep
Prep the vegetables and sausage.
1.Dice the onion, carrot, and celery into small even pieces.2.Mince the garlic cloves.3.Remove sausage from casings and break into small chunks.4.Roughly chop the spinach. - saute · ~7 min
Brown the sausage.
Heat olive oil in a large pot over medium-high heat. Add the sausage chunks and cook, breaking them apart with a wooden spoon, until browned and cooked through, about 5 to 7 minutes. Transfer the sausage to a plate with a slotted spoon, leaving the rendered fat in the pot.
TIPDon't crowd the pot — brown the sausage in batches if needed for a deeper flavor. - saute · ~7 min
Sauté the aromatics and vegetables.
1.Add the onion, carrot, and celery to the same pot and cook until softened (5 to 6 minutes).2.Add the garlic and cook until fragrant (30 seconds).TIPScrape up the browned bits from the bottom of the pot — that's where the flavor lives. - simmer · ~10 min
Build and simmer the soup base.
1.Pour in the crushed tomatoes and water. Stir to combine.2.Add the dried basil, oregano, red chili powder, salt, and black pepper.3.Return the browned sausage to the pot.4.Bring the soup to a boil, then reduce the heat to low and simmer for 10 minutes. - boil · ~5 min
Cook the tortellini in the soup.
Add the cheese tortellini directly to the simmering soup. Cook for the time indicated on the package, usually 3 to 5 minutes, until tender. Stir occasionally to prevent sticking.
- mix · ~2 min
Finish with spinach and milk.
1.Add the chopped spinach and stir until wilted (about 1 minute).2.Pour in the milk and stir gently to incorporate.3.Taste and adjust salt and pepper if needed.TIPKeep the heat on low after adding milk — boiling can cause it to curdle. - serve
Ladle into bowls and garnish.
1.Divide the soup evenly among serving bowls.2.Sprinkle each bowl with grated parmesan cheese and chopped parsley.3.Serve immediately with crusty bread on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use casings-removed sausage and break it into small, irregular chunks for more surface browning and flavor.
- 2Scrape up the browned fond (sausage residue) after sautéing vegetables — it enriches the broth deeply.
- 3Add the tortellini directly to the simmering soup and cook just until al dente; over cooking makes them bloated.
- 4Stir in the milk on low heat and never let the soup boil after adding it, or the dairy may curdle.
- 5For a thicker, creamier broth, mash a few tortellini against the side of the pot before serving.
- 6Make ahead: prepare the soup base through step 4, cool, and refrigerate. Reheat and add tortellini, spinach, and milk just before serving.
Adapt it for your goals.
Low-oil (lighter)
Use lean ground turkey or chicken Italian sausage instead of pork, and replace the milk with unsweetened almond milk (add at the end, keep heat low). Reduces fat without sacrificing the creamy texture.
high proteinHigh-protein
Swap cheese tortellini for spinach-ricotta or chicken-stuffed tortellini (or use chickpea-based pasta). Add a cup of cooked cannellini beans in step 4 for extra protein and fiber.
vegetarianVegetarian
Replace the sausage with 1 cup of finely chopped cremini mushrooms and 1 tablespoon of soy sauce (sautéed with the mirepoix). The umami from mushrooms mimics the meaty depth.
gluten freeGluten-free
Use certified gluten-free cheese tortellini (such as the ones made with rice or corn flour). Check that the sausage and crushed tomatoes are also gluten-free.
extra veggieExtra-veggie
Add 1 cup of diced zucchini or yellow squash with the onions, and stir in a handful of chopped kale along with the spinach for more color and nutrients.
Why this is on our healthy list.
Rich in Iron and Vitamin A
Spinach provides plant-based iron and vitamin A, while the sausage contributes heme iron that enhances absorption. The carrots add beta-carotene, which converts to vitamin A.
Protein-Packed from Sausage and Tortellini
Italian sausage and cheese tortellini together deliver a generous amount of protein per serving, helping to keep you full and satisfied.
Antioxidant Boost from Tomatoes and Herbs
Crushed tomatoes are rich in lycopene, an antioxidant linked to heart health, and the basil, oregano, and garlic provide additional anti-inflammatory polyphenols.
Bone-Supporting Dairy from Milk and Parmesan
The whole milk and Parmesan garnish supply calcium and phosphorus, which are essential for maintaining strong bones and teeth.
Fiber from Vegetables
The onion, carrot, and celery in the mirepoix offer dietary fiber that supports digestion and helps stabilize blood sugar levels.
Frequently asked questions
Yes, add frozen tortellini directly to the simmering soup without thawing, and increase the cooking time by 1–2 minutes until they float and are tender.
