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A white bowl filled with creamy sausage tortellini soup, topped with herbs and grated cheese, sits on a gray surface—an inviting bowl inspired by a classic sausage tortellini soup recipe.
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4.95 from 17 votes

Sausage and Tortellini Soup

Sausage and Tortellini Soup is a tomato-based soup loaded with Italian sausage, spinach, white cheddar, and tortellini.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: lunch, Main Course, Soup
Cuisine: American
Keyword: sausage tortellini soup, sausage tortellini soup recipe
Servings: 6 people

Equipment

  • 1 large pot

Ingredients

  • 1 tbsp olive oil
  • 1 package tortellini (500 gram pack) I use 3 cheese
  • 1 package italian sausage (500 grams or 5 links) chopped
  • 1 small yellow onion chopped
  • 3 garlic cloves minced
  • 2 handfuls spinach roughly chopped
  • 1 cup white cheddar cheese shredded
  • 2¼ cup tomato sauce
  • 3 cups chicken broth low sodium
  • 1 cup heavy cream
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup parmesan optional to garnish
  • fresh basil optional to garnish

Instructions

  • Begin by removing the casing from the Italian sausage and chopping it into smaller bite sized pieces. Set aside until ready to use.
  • Next, chop your onion, garlic and spinach then shred your white cheddar cheese and set aside until ready to use.
  • Bring a large, deep pot to medium/high heat and add your olive oil - once hot add your Italian sausage.
    Using a large spoon break down the sausage into smaller pieces (if desired) and cook for 2-3 minutes, until the sausage begins to brown.
  • Add your onion and garlic and sauté for an additional 2-3 minutes, allowing the onion to soften and the sausage to cook nearly the entire way through.
  • Add your tomato sauce, chicken broth, heavy cream, and seasionings. Bring to a boil, then add your tortellini. Cover and let simmer on low for about 5 minutes.
  • Once the tortellini is nearly cooked, add your cheese and spinach.
    Cover and let simmer on low/medium heat for another 1-2 minutes, or until the tortellini is fully cooked and the cheese has melted.
    Sammy's tip: if you want a thinner soup, simply add another cup of chicken broth. Before serving taste to see if the soup needs any additional salt, this will depend if you used a salted stock or not.
  • Serve, and garnish with parmesan cheese and fresh basil.

Nutrition

Calories: 354kcal | Carbohydrates: 10g | Protein: 12g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 83mg | Sodium: 1406mg | Potassium: 443mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1268IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 2mg
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