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Sausage Tortellini Soup

This creamy and flavorful Sausage Tortellini Soup is packed to the brim with delicious ingredients -- Italian sausage, cheese-filled tortellinis, vegetables, and herbs. Serve this hearty soup with lots of Parmesan cheese and some crusty bread for a filling and comforting meal.
Course Main Course, Soup
Cuisine Italian
Keyword Sausage Tortellini Soup
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 621kcal
Cost $6.79


  • 2 tablespoons olive oil, divided
  • 19 ounces (538g) Italian sausage hot or mild
  • 1 cup (150g) finely diced yellow onion, (~1 small onion)
  • 1 cup (145g) peeled and finely diced large carrots, (~2-3 carrots)
  • 2 teaspoons minced garlic (~3-4 cloves)
  • 3 tablespoons unsalted butter
  • 1/4 cup (33g) all-purpose flour
  • 5 cups (1,200g) chicken broth or stock (I recommend Swanson's chicken stock)
  • 1 pkg. (12 oz; 340 g) three cheese tortellini (See Note 1)
  • 1 and 1/2 teaspoons Italian seasoning
  • 3 ounces (4 cups lightly packed; 100g) fresh baby spinach stems removed and coarsely chopped
  • 2 cups (460g) half and half or heavy cream
  • salt and pepper, to taste
  • Freshly grated Parmesan cheese, to preference
  • Optional: crusty baguette for serving


  • TORTELLINI: See Note 2. If you'd prefer to cook the tortellini separately, start it now. Bring a large pot of water to a boil. Season the water with salt, generously (I add 1 teaspoon to every 4 cups). Add tortellini and cook according to package directions, minus 1 minute. Remove, drain, and run under cold water for 30 seconds.
  • SAUSAGE: In a large pot over medium-high heat, drizzle 1 tablespoon olive oil and then add in the sausage. Cook and crumble the sausage until browned. Transfer the cooked sausage to a paper-towel-lined plate and dab with another paper towel to blot the grease. Set aside.
  • VEGGIES: Keeping the pot at medium-high heat, add in the remaining 1 tablespoon olive oil along with the diced onion, and carrots. Season with salt and pepper, (I add 1/4 teaspoon each.) Sauté, stirring occasionally, for 5-7 minutes or until the vegetables are soft. Add the garlic and sauté for one more minute, stirring occasionally. Add in the butter and allow to melt.
  • STOCK: Once the butter is melted, whisk in the flour and cook, stirring constantly, for 1 minute. Slowly add in the chicken broth or stock, whisking to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Reduce the heat to medium-low and allow to simmer and thicken for about 5-8 minutes.
  • FINISHING SOUP: Return the cooked sausage to the pan, along with Italian seasoning, (if using frozen tortellini, add it in here), and salt and pepper (to taste, I add about 1 and 1/4 teaspoon salt and 3/4 teaspoon pepper). Add in the coarsely chopped spinach, and half & half or heavy cream to the pot. Stir and then simmer on medium heat for about 3-5 minutes or until the spinach is wilted (and the tortellini is cooked through, if using frozen).
  • SERVE: Serve immediately with lots of freshly grated Parmesan and a crusty baguette, if desired. If tortellini was cooked separately, add spoonfuls of cooked tortellini to individual bowls. Store tortellini and leftover soup separately to avoid pasta bloating.



Note 1: While really any tortellini works, our favorite readily available shelf-stable tortellini is Barilla® Artisanal Collection Three-Cheese Tortellini. As for fresh-made tortellini, we love Giovanni Rana's® Classic Cheese Mini Tortellini. They're a little more tricky to find (depending on your grocery store), but they're fresh, delicious, and small so they incorporate better into the soup. If you'd like to cook the tortellini in the soup (instead of separately), you'll want to get frozen tortellini that cooks in about 3-5 minutes.
Note 2: We like to cook the tortellini separately to keep it from getting bloated and in case there are leftovers. (The tortellini continues to absorb liquid and becomes an unpleasant texture when stored.) If you'd like to cook it separately, start by bringing a pot of water to boil and cook it in a separate pot. Ignore instructions for adding the tortellini into the soup to cook and simply add cooked tortellini to individual bowls when serving.


Serving: 1serving | Calories: 621kcal | Carbohydrates: 24g | Protein: 20g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 1547mg | Potassium: 767mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8414IU | Vitamin C: 26mg | Calcium: 205mg | Iron: 3mg