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Creamy Sausage and Tortellini Soup with Spinach is hearty, comforting and full of Italian flavor! Tender cheese tortellini, savory Italian sausage and spinach come together in a rich, creamy broth with garlic, white wine, tomato and Italian herbs. It’s a satisfying one-pot meal that’s perfect for a cozy dinner.
Keep In Mind Before You Start . . .
- Brown the sausage well. Let it develop some caramelization before removing it from the pot. Those browned bits add lots of flavor to the soup.
- Use low- or no-sodium broth. Between the sausage, tortellini and optional cheese, there’s already plenty of seasoning in this soup.
- Don’t overcook the tortellini. Add it toward the end and simmer gently, just until tender. It will continue absorbing liquid as the soup sits.
- Adjust the consistency. The soup thickens as it stands, so have a little extra broth available if you prefer a thinner soup or are reheating leftovers.
A Cozy, Creamy Italian Sausage Soup
If you know me, you know how much I love soup! And when it includes Italian sausage and pasta, even better.
I’ve always loved tortellini in soup, and this Creamy Sausage and Tortellini Soup with Spinach brings together so many of my favorite ingredients in one comforting bowl.
During my many years working as a recipe developer and culinary director, I created different versions of this popular soup. It was always a favorite, and for good reason. Savory Italian sausage, tender cheese-filled pasta and a creamy, flavorful broth are a combination that’s pretty hard to resist.
If you love my Pasta Norcina, you’ll recognize a similar combination of Italian sausage, white wine and cream here. But instead of a rich pasta sauce, those flavors come together in a cozy soup with tortellini, spinach and a little tomato for added depth.
It’s hearty enough to be a meal on its own, especially with some crusty Italian bread or garlic bread on the side.
Sausage Soup Lovers!
If you love Italian sausage in soup, be sure to try my Lentil Sausage Soup and White Bean Sausage Soup.
And for even more sausage-inspired soups, check out my soup cookbook SOUPified: Soups Inspired by Your Favorite Dishes, which includes Sausage and Peppers Soup, Orecchiette with Sausage and Broccoli Rabe Soup and Chinese Egg Roll Soup.
Ingredient Notes
Here’s what you’ll need:
- Italian Sausage: Sweet or hot Italian sausage both work beautifully. Remove the casings before cooking and break the sausage into bite-sized pieces as it browns. Italian chicken or turkey sausage can also be used.
- Cheese Tortellini: Refrigerated cheese tortellini is my first choice, although frozen tortellini can also work. Check the package for the recommended cooking time and avoid overcooking.
- Onion, Celery and Garlic: These aromatic vegetables build the flavor foundation of the soup. I use a generous amount of garlic for a decidedly Italian flavor.
- Dry White Wine: Adds acidity and depth to balance the richness of the sausage and cream. Pinot Grigio or another dry white wine works well.
- Tomato Paste: Adds concentrated tomato flavor, color and savory depth without turning this into a tomato-based soup.
- Chicken Broth: Use low- or no-sodium broth whenever possible so you can control the final seasoning. Vegetable broth is also an option.
- Heavy Cream: Gives the broth its rich, velvety texture. The flour helps thicken the soup so it stays creamy without becoming excessively heavy.
- Spinach: Frozen spinach is convenient and works very well here. Thaw it and squeeze out the excess liquid before adding it to the soup. Fresh spinach can also be used.
- Italian Seasoning: A convenient combination of dried Italian herbs. You can substitute dried oregano and basil.
- Pecorino Romano: Optional, but delicious for finishing the soup. Its sharp, salty flavor complements the sausage and creamy broth.
How to Make Sausage Tortellini Soup
- Brown the sausage. Heat the olive oil in a large pot or Dutch oven. Add the sausage and cook until nicely browned, breaking it into bite-sized pieces. Remove with a slotted spoon, leaving the drippings behind.
- Cook the vegetables. Reduce the heat and add the onion, celery, garlic and crushed red pepper. Cook until the vegetables begin to soften, stirring regularly.
- Add the tomato paste. Stir in the tomato paste and cook briefly.
- Add flour. Sprinkle the flour over the vegetables and continue stirring for 1–2 minutes to cook off its raw flavor.
- Add the wine and broth. Gradually add the white wine, stirring well to incorporate the flour. Add the broth in stages, stirring or whisking until smooth and scraping up any browned bits from the bottom of the pot.
- Simmer the soup. Add the Italian seasoning and black pepper, then bring the broth to a gentle simmer.
- Add the sausage and cream. Return the browned sausage and any accumulated juices to the pot. Stir in the heavy cream and bring the soup back to a gentle simmer. Cook, uncovered, for 4–5 minutes, stirring occasionally, until the broth has thickened slightly.
- Cook the tortellini and spinach. Add the thawed, well-drained spinach and tortellini. Simmer gently, stirring occasionally, until the tortellini is tender according to its package instructions.
- Finish and serve. Turn off the heat. Taste and adjust the salt and seasonings. If using Pecorino Romano, stir it in off the heat. You can also offer it at the table. Serve hot!
Love Tortellini?
Check out these other recipes where tortellini is the star: Easy Pesto Tortellini Salad, Turkey Tortellini Soup, Antipasto Salad with Tortellini and Creamy Tortellini alla Panna with Ham and Peas.
Recipe Variations and Substitutions
- Change the Sausage: Sweet or hot Italian pork sausage, Italian chicken sausage and Italian turkey sausage all work. Leaner poultry sausage may require a little additional olive oil.
- Use Fresh Spinach: Substitute fresh baby spinach for frozen. Add it toward the end of cooking and simmer just until wilted.
- Try Kale: Chopped kale is another delicious option. Remove any tough stems and allow additional cooking time so the leaves become tender.
- Change the Pasta: Gnocchi, cavatelli, orzo or orecchiette can replace the tortellini. Cooking times will vary, and dried pasta may absorb more broth.
- Add a Cheese Rind: Simmer a Parmigiano-Reggiano or Pecorino Romano rind in the broth for additional savory flavor. Remove it before serving.
- Make It Without Wine: Substitute additional broth for the white wine. Creamy Sausage and Tortellini Soup will still be delicious, although the flavor will be slightly different.
Make Ahead, Leftovers & Freezing
- Make Ahead: The soup base can be prepared ahead of time without the tortellini. Refrigerate it, then gently reheat and add the tortellini when you’re ready to serve.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm gently over medium-low heat, stirring occasionally. Add additional broth or water as needed because the tortellini will continue absorbing liquid.
- Freezing: I don’t recommend freezing the finished soup because the tortellini may become overly soft after thawing. For best results, freeze the soup base without the tortellini and add fresh pasta when reheating. Thaw fully before reheating gently.
Frequently Asked Questions
Yes! Frozen cheese tortellini works well in this soup. Follow the package cooking instructions and simmer until the pasta is tender.
Don’t worry! The tortellini will continue absorbing broth as the soup sits, causing it to thicken, especially after refrigeration. Simply add a little additional chicken broth when reheating, stirring gently over medium-low heat until the soup reaches your desired consistency. Taste and adjust the seasonings as needed.
Add it toward the end of cooking and simmer only until tender. If making the soup ahead, it’s best to cook and add the tortellini shortly before serving.
You can omit the cream for a lighter, broth-based soup, although the flavor and texture will be different. The flour will still provide some body.
A Comforting Soup You’ll Want to Make Again
There’s something about the combination of Italian sausage, pasta and a creamy, flavorful broth that makes this soup so satisfying. It’s easy enough for a weeknight but comforting enough for a leisurely Sunday dinner.
And if you’re a soup lover like I am, I think this one will become a regular in your rotation.
Mangia bene!
More Italian Sausage Recipes
If you love Italian sausage, check out these other recipes:
Creamy Sausage and Tortellini Soup with Spinach
Equipment
- Dutch oven (or large pot)
Ingredients
- 3 Tbsp olive oil
- 1 pound sweet or hot Italian sausage, casings removed
- 1 cup small-diced yellow onions
- ¾ cup small-diced celery
- 3 Tbsp chopped or thinly sliced garlic
- ¼ tsp crushed red pepper, (optional; use more if you’d like)
- 4 Tbsp tomato paste
- 6 Tbsp all-purpose flour
- 1 cup dry white wine, such as Pinot Grigio
- 6 cups low- or no-sodium chicken broth, (can use vegetable broth)
- 1 tsp Italian seasoning
- ¼ tsp ground black pepper
- 1 cup heavy cream
- 8-12 ounces frozen spinach, thawed and squeezed dry
- 9-10 ounces refrigerated cheese tortellini, (See Notes.)
- 1/3 cup grated Pecorino Romano cheese, (optional, about 1½ ounces)
- Salt, to taste
Instructions
- Prep all ingredients according to specifications above. (Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Brown sausage. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook for approximately 6–8 minutes, breaking it into bite-sized pieces, until nicely browned and cooked through. Remove with a slotted spoon and set aside, leaving the drippings in the pot.3 Tbsp olive oil, 1 pound sweet or hot Italian sausage
- Cook vegetables. Reduce the heat to medium or medium-low. Add the onion, celery, garlic and crushed red pepper flakes. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften. You can cover the pot to speed up this process if you want.1 cup small-diced yellow onions, ¾ cup small-diced celery, 3 Tbsp chopped or thinly sliced garlic, ¼ tsp crushed red pepper
- Cook tomato paste. Push the vegetables to one side of the pot and add the tomato paste to the cleared space. Cook for 1–2 minutes, stirring, until the paste darkens slightly, then mix it into the vegetables.4 Tbsp tomato paste
- Add flour. Sprinkle the flour over the vegetables and stir for 1–2 minutes to coat the vegetables and cook the flour.6 Tbsp all-purpose flour
- Add wine and broth. Gradually pour in the wine, stirring well to incorporate the flour. Add approximately half the broth in stages, whisking until smooth. Scrape up any browned bits from the bottom of the pot. Add the remaining broth, Italian seasoning and black pepper, stirring until well combined.1 cup dry white wine, 6 cups low- or no-sodium chicken broth, 1 tsp Italian seasoning, ¼ tsp ground black pepper
- Simmer. Cover the pot and increase heat to bring the soup to a gentle simmer.
- Return sausage and add cream. Add the browned sausage and any accumulated juices to the pot, followed by the heavy cream. Stir well and cover to return to a gentle simmer.1 cup heavy cream
- Once the soup returns to a simmer, uncover and simmer for approximately 4-5 minutes, stirring occasionally, until the broth has thickened slightly.
- Add spinach and tortellini. Stir in the thawed, well-drained spinach and tortellini. Simmer gently, stirring occasionally, until the tortellini is tender according to the package instructions. Avoid boiling vigorously.NOTE: Don't overcook the tortellini. It will continue absorbing liquid as the soup sits.8-12 ounces frozen spinach, 9-10 ounces refrigerated cheese tortellini
- Finish the soup. Turn off the heat and stir in the Pecorino Romano until incorporated (if using). Taste and add salt as needed. If the soup is thicker than you'd like, stir in additional broth.1/3 cup grated Pecorino Romano cheese
- Serve. Ladle the soup into bowls and serve hot, with additional grated cheese or black pepper, if desired. Buon Appetito!
Notes
- Use sweet or hot Italian pork sausage, or substitute Italian chicken or turkey sausage.
- Remove the casings before cooking.
- Brown the sausage well for the best flavor.
- Refrigerated cheese tortellini is recommended, but frozen tortellini can also work.
- Follow the package cooking instructions.
- Gnocchi, cavatelli, orzo and orecchiette are other options; dried pasta may require additional broth.
- The grated pecorino cheese is optional, but I always include it since I use a no-sodium broth and enjoy the flavor that it adds to the soup.
- A Parmigiano-Reggiano or Pecorino Romano rind can be simmered in the soup for added flavor; remove it before serving.
- If you do use a cheese rind, you may not need as much grated cheese as listed. Taste and use your judgment.
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