Sausage Tortellini Soup

You’ve been lied to. “Gourmet” cooking doesn’t require a culinary degree or three hours of your Sunday. It requires one pot, a handful of ingredients, and the audacity to want something incredible.

This isn’t just soup. It’s a flavor bomb disguised as a weeknight dinner.

Imagine savory sausage, plump cheese tortellini, and a rich tomato broth all working together in perfect harmony.

Your family will think you slaved over the stove. Your friends will ask for the recipe. You’ll know the truth: it’s stupidly simple.

This is the meal that makes you look like a hero without the effort of one.

Ready to become a legend?

What Makes This Recipe So Good

This soup is the ultimate multitasker. It delivers restaurant-quality flavor with minimal cleanup. The one-pot nature means you’re not washing a mountain of dishes afterward.

The combination of Italian sausage and cheese tortellini is a guaranteed crowd-pleaser.

It’s hearty, satisfying, and feels like a warm hug in a bowl. It’s comfort food that’s actually impressive.

Best of all, it’s incredibly flexible. Forgot an herb?

No problem. Want to add more veggies? Go for it.

This recipe is a fantastic foundation you can make your own.

Ingredients

Gather these simple ingredients. Most are pantry staples, which means less stress and more eating.

• 1 lb Italian sausage (mild or hot, your choice), casings removed
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 (32 oz) carton chicken broth
• 1 (24 oz) jar marinara sauce (use a good one!)
• 1 (9 oz) package refrigerated cheese tortellini
• 3 cups fresh spinach
• 1/2 cup heavy cream or half-and-half
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Step-by-Step Instructions

1. Brown the Sausage. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage, breaking it up with a spoon.
   

   Cook until nicely browned, about 5-7 minutes.

   
   
2. Sauté the Aromatics. Add the diced onion to the pot and cook until softened, about 3-4 minutes. Toss in the garlic and cook for one more minute until fragrant. Don’t burn it—burnt garlic is a tragedy.
3. Build the Broth. Pour in the entire jar of marinara sauce and the chicken broth.
   

   Add the Italian seasoning, and a pinch of salt and pepper. Give it a good stir and bring it to a gentle boil.

   
   
4. Cook the Tortellini. Once boiling, add the entire package of cheese tortellini. Reduce the heat to a simmer and cook according to the package directions, usually about 7-9 minutes.
5. Finish with Cream & Spinach. Reduce the heat to low.
   

   Stir in the heavy cream and fresh spinach. Cook for just 2-3 more minutes until the spinach has wilted. Taste and adjust seasoning.

   
   
6. Serve Immediately. Ladle the soup into bowls and top with a generous amount of grated Parmesan cheese.
   

   Enjoy the compliments.

   
   

Storage Instructions

Let the soup cool completely before storing. Transfer it to an airtight container. It will keep in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop over medium-low heat.

The tortellini will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.

FYI, this soup does not freeze well. The dairy can separate and the tortellini will become mushy upon thawing. It’s best enjoyed fresh.

Benefits of This Recipe

This is a 30-minute meal that delivers maximum flavor.

It’s the perfect solution for a busy weeknight when takeout is tempting but your wallet says no.

You’re packing in protein from the sausage, and the spinach adds a sneaky nutrient boost. It’s a balanced meal all in one bowl.

It’s also incredibly scalable. Need to feed a crowd?

Double the ingredients. Cooking for one? Halve it.

This recipe works for any situation.

Common Mistakes to Avoid

Overcooking the Tortellini: Add the tortellini last and only cook it for the time specified on the package. Mushy, bloated pasta is a sad sight.

Using Low-Quality Marinara: The sauce is the base of your broth. A bland, watery sauce will result in a bland, watery soup.

Spend an extra dollar on a brand you actually like.

Adding the Dairy Too Early: If you add the cream while the soup is at a rolling boil, it might curdle. Always turn the heat down to low before stirring it in.

Alternatives

This recipe is a canvas, not a commandment. Get creative with it.

• Protein: Swap Italian sausage for ground turkey, chicken, or even plant-based crumbles.
• Greens: No spinach?
  

  Use chopped kale or escarole instead. Just give it a few extra minutes to wilt.

  
  
• Pasta: Any stuffed pasta works. Try beef or mushroom ravioli for a different twist.
• Dairy-Free: Omit the cream for a brothy version or use full-fat coconut milk for a creamy, dairy-free alternative.
  

  IMO, it’s still fantastic.

  
  

Frequently Asked Questions

Can I make this soup in a slow cooker?

Absolutely. Brown the sausage, onion, and garlic first for best flavor. Then, transfer everything except the tortellini, cream, and spinach to the slow cooker.

Cook on low for 6-8 hours or high for 3-4. Thirty minutes before serving, add the tortellini. Stir in the cream and spinach right at the end.

My soup is too thick.

How can I thin it out?

Easy fix. Just add more chicken broth or even a bit of water until it reaches your desired consistency. The tortellini soaks up a lot of liquid, so this is very common.

Is there a way to make this recipe healthier?

For a lighter version, use chicken or turkey Italian sausage, low-sodium broth, and skip the heavy cream.

You can also add more vegetables like diced carrots, celery, or zucchini when you sauté the onion.

Can I use frozen tortellini?

Yes, but you will need to adjust the cooking time. Frozen tortellini will take a few minutes longer to cook through. Just follow the package directions and add it to the simmering broth accordingly.

Final Thoughts

This Sausage Tortellini Soup is more than a recipe; it’s a secret weapon.

It’s the answer to “what’s for dinner?” that always delivers. It requires minimal effort for a maximum payoff.

You get a delicious, comforting meal and the satisfaction of knowing you made something truly great. So grab that pot, brown that sausage, and get ready for your new favorite dinner.

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