Cozy Italian Sausage Tortellini Soup
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When the weather turns chilly, and you need something warm, hearty, and quick on the table, this Italian Sausage Tortellini Soup checks every box. It’s loaded with spicy hot Italian sausage, tender cheese tortellini, tomatoes, mushrooms, and fresh spinach—all simmered in a comforting broth that tastes like it cooked all day.
The best part? It’s a one-pot recipe that comes together in about 30 minutes, making it perfect for busy weeknights, cozy weekends, or whenever you want a bowl of something comforting without the fuss.
Serve it with crusty bread and a sprinkle of Parmesan, and you’ve got a dinner everyone will devour!
There’s just something magical about curling up with a steaming bowl of soup on a cold night. It warms you from the inside out and brings that cozy, comfort-food feeling we all crave this time of year. Whether it’s a hearty sausage soup like this one or another family favorite—like Easy four-ingredient tortellini soup, homemade chicken noodle soup, or this Olive Garden copycat minestrone soup—a good pot simmering on the stove just makes the home feel extra comforting. If you love easy, comforting meals on chilly evenings, you m
Why You’ll Love this Sausage Tortellini Soup
One pot, minimal cleanup
Ready in under 30 minutes
Family-friendly and super filling
Easily adjustable—mild, spicy, or veggie-loaded
Perfect for meal prep
Ingredients
1 lb. hot Italian sausage
1 medium sweet onion, diced
12 oz. chicken broth
1 cup water
14 oz. can diced tomatoes
1 ½ tsp garlic powder
19 oz. refrigerated cheese tortellini
8 oz. fresh baby spinach
1 tsp dried sweet basil
6 oz. canned sliced mushrooms, drained
½ tsp ground black pepper
Optional: shredded Parmesan cheese for serving
How to Make Sausage Tortellini Soup
Brown the Sausage
In a large soup pot over medium-high heat, cook the hot Italian sausage, breaking it up as it browns.
Add the diced onion and continue cooking until the sausage is no longer pink and the onion is tender.
Build the Broth
Stir in the chicken broth, water, diced tomatoes, mushrooms, and garlic powder.
Bring the mixture to a full boil.
Add the Tortellini
Once boiling, add the refrigerated cheese tortellini.
Return to a boil and cook for about 5 minutes, or until the tortellini are plump and tender.
Add the Greens & Seasoning
Reduce the heat to low.
Stir in the fresh spinach, dried sweet basil, and black pepper.
Let the soup cook for 2–3 more minutes, just until the spinach wilts.
Serve
Ladle into bowls and top with shaved or shredded Parmesan cheese, if desired.
Serve warm with breadsticks or garlic bread.
Tips and Variations
Use mild Italian sausage for less heat.
For extra richness, stir in 1 cup of heavy cream or ½ block of cream cheese at the end.
Prefer a thicker soup? Add an extra handful of tortellini or simmer for a few more minutes.
Add more veggies—zucchini, carrots, or bell peppers all work well.
Swap the spinach for kale if you’d like a heartier green.
FAQs
Can I use mild Italian sausage instead of hot?
Absolutely! Mild sausage works perfectly if you prefer a less spicy soup. You can even mix mild and hot for a balanced flavor.
Can I substitute frozen tortellini?
Yes—frozen tortellini works great. Just add 1–2 extra minutes of boiling time to make sure it cooks through.
Can I make this soup ahead of time?
Yes, but for the best texture, cook the tortellini separately and add it right before serving. Tortellini absorbs broth as it sits, so this keeps it from getting too soft.
Because the tortellini will absorb the broth, you’ll want to add more broth before heating it up.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Avoid freezing with the tortellini already in the soup—it becomes mushy.
Can I freeze this soup?
Yes, but it’s best to freeze the soup before adding the tortellini. When reheating, add fresh tortellini and cook according to the package directions.
What can I use instead of spinach?
Kale, Swiss chard, or even finely chopped escarole make great substitutes. Add heartier greens a few minutes earlier so they have time to soften.
Can I add cream to make it a creamy soup?
Definitely! Stir in 1 cup of heavy cream or ½ block of softened cream cheese after the tortellini cooks for a rich, creamy twist.
What to Serve with this Soup
- Garlic Bread, French bread, or artisan bread
- Green salads, or Caesar salad – Try pairing your salad with this homemade French dressing, or this Steakhouse ranch dressing.
- Desserts that go well with this soup include cobblers like this peach cobbler, or homemade blueberry cobbler brownies like blonde brownies or chocolate chunk zucchini brownies – puddings like old-fashioned rice pudding or banana pudding.
Storage
Because tortellini continues to soften in liquid, this soup is best eaten the day it’s made.
But if you have leftovers:
- Refrigerator: Store up to 3 days. Reheat gently on the stovetop.
- Freezing: Freeze the soup before adding the tortellini. Add fresh tortellini when reheating.
More Soup Recipes You’ll Love
Here’s the printable recipe for you:
Cozy Italian Sausage Tortellini Soup
Print Pin RateEquipment
- 9 qt. or larger pot with lid
Ingredients
- 1 lb. hot italian sausage with casing removed
- 1 medium sweet onion chopped
- 12 oz. chicken broth
- 1 cups water
- 14 oz. diced tomatoes with juices
- 6 oz. canned sliced mushrooms – drained
- 1&1/2 tsp. garlic powder
- 19 oz. cheese tortellini refrigerated
- 8 oz. fresh baby spinach
- 1 tsp. dried sweet basil
- ½ tsp. ground black pepper
- optional – shredded Parmesan cheese
Instructions
Brown the Sausage
In a large soup pot over medium-high heat, cook the hot Italian sausage, breaking it up as it browns. Add the diced onion and continue cooking until the sausage is no longer pink and the onion is tender.Build the Broth
Stir in the chicken broth, water, diced tomatoes, mushrooms, and garlic powder. Bring the mixture to a full boil.Add the Tortellini
Once boiling, add the refrigerated cheese tortellini. Return to a boil and cook for about 5 minutes, or until the tortellini are plump and tender.Add the Greens & Seasoning
Reduce the heat to low. Stir in the fresh spinach, dried sweet basil, and black pepper. Let the soup cook for 2–3 more minutes, just until the spinach wilts.Serve
Ladle into bowls and top with shaved or shredded Parmesan cheese, if desired. Serve warm with breadsticks or garlic bread.
Notes
- You can double the recipe to feed a large crowd. You’ll need a 12 qt. pot. You do not need to double the seasonings.
Nutrition
Here’s some stuff you might need or even want for this recipe:
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[author] [author_image timthumb=’on’]http://kidfriendlythingstodo.com/wp-content/uploads/2016/04/me-medium-family-square.jpg[/author_image] [author_info]Hi! I’m Melissa, a stay at home mom to 4 cute little rugrats, a wife to a man that keeps us all laughing, a Volunteer Field Editor for “Taste of Home” Magazine where I review and create recipes, and a former elementary school teacher. Simple is my motto, because…who has time for complicated? This is where I love to share Simple Recipe Creations, Crafts, & Fun Foods for Holidays and Special Occasions. Please browse around, and join me for some fun ideas, and yummy food! Then stick around to sign up for my free newsletter. I’ll send new ideas and recipes straight to your inbox. Don ‘t worry…I’ll never share your information. I can’t wait to see more of you! Warm Regards, ~Melissa[/author_info] [/author]
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