This easy Sausage, Spinach, and Tortellini Soup is a quick, hearty, and delicious meal for your whole family! Made with flavorful broth, ground sausage, tomatoes, fresh spinach and cheese tortellini, it’s a budget-friendly, family friendly, super satisfying dinner recipe that you’ll make again and again!
A Wintertime Staple
Soup, it’s what’s for dinner! In the cold winter months, it’s already dark before we sit down to eat dinner, and on those days, there’s just something comforting and cozy about a steaming hot bowl of soup.
Hearty, flavorful, and most importantly, this meal is easy! I make it using store-bought tortellini from Giovanni Rana, fresh baby spinach, ground sausage, plus a few pantry staples, and this whole dish comes together in a snap!
One of the nice things about this recipe is that you probably have most of these ingredients in your house already. If you’re missing anything, you can definitely grab whatever you need at basically any grocery store!
Here’s what you need:
- Tortellini. I use fresh tortellini, but frozen works wonderfully, too! You may need to adjust the cook time slightly.
- Chicken Broth
- Italian Sausage: We like to use mild Italian sausage, since our kids don’t love spicy foods. If I’m making it for adults, only, we go for a spicy Italian sausage. Either way is absolutely wonderful!
- Baby Spinach
- Diced Tomatoes
- Salt, Pepper, & Crushed Red Pepper (optional)
Giovanni Rana Tortellini
When I visited Verona, Italy, I took a tour of the Giovanni Rana headquarters. Sorry, no photos were allowed, but let me describe it a bit for you! I didn’t expect to be so impressed by a factory, but man, it was impressive!
There were giant refrigerated rooms filled to the brim with the freshest produce you could imagine. We could smell the basil room before we could see it! They had two dedicated staff members whose only job was to taste test the cheese that came in, to make sure every single batch of Rana pasta would meet their high standards.
Seeing such care taken to making food on this scale was really refreshing. It’s the reason that really the only store-bought pasta I ever buy is Giovanni Rana. If you haven’t tried their tortellini or ravioli before, you should. It’s authentically Italian and we really like it!
I used their 5 Cheese Tortellini to make this Sausage and Tortellini Soup, but feel free to substitute any tortellini you have. It’ll still be absolutely delicious!!
Making the Recipe
Okay, back to the soup! Probably the best thing about this recipe (besides how delicious it is, I mean) is how quickly and easily it comes together. There’s very little prep work and only one dish to wash! Here’s how you make it:
- Brown the sausage in a large, heavy bottomed pot or dutch oven.
- Add the diced onions and garlic.
- Add the broth and tomatoes, and bring the mixture to a simmer.
- Stir in the tortellini and simmer together.
- Stir in the spinach until it’s wilted.
- Season to taste and serve!
Sausage, Spinach & Tortellini Soup
- 1 lb Italian sausage mild or spicy
- 20 ounces Fresh Cheese Tortellini
- ¼ onion diced
- 2 cloves garlic
- 14 ounces diced tomatoes
- 48 ounces chicken broth
- 6-8 ounces baby spinach
- 2 Tablespoon fresh parsley chopped, optional
- salt and pepper to taste
- crushed red pepper to taste, optional
Brown the Sausage
- In a large, heavy-bottomed stock pot, brown the sausage over medium heat, breaking apart as it cooks. Drain the excess grease — optional, but I prefer a less greasy broth.
Add the Onion & Garlic
- Finely chop the onion and garlic and stir them into the cooking sausage. Cook 3-4 minutes, stirring occasinoally, until fragrant.
Add the Broth & Tomatoes
- Pour the broth and tomatoes, stir, and bring to a simmer.
Add the Tortellini
- Stir in the tortellini and cook together for about 3-4 minutes (fresh tortellini cooks very quickly, but if you're using frozen, just cook according to the directions on the package).
Add the Spinach
- Just before you're ready to serve, stir in the baby spinach and cook together just until it's gently wilted. You can do this one or two handfuls at a time, if that fits better in your pot.
- Season to taste with salt, pepper and crushed red pepper, if using. Divide the soup into bowls and sprinkle with fresh parsley.