This easy tortellini soup recipe is the perfect go-to during those cold days when you’re craving something warm and comforting. Make a big pot of this cheese tortellini soup and freeze the leftovers for quick and easy meals you can enjoy later.
This tortellini soup has all the components of a hearty soup, including a carb (the tortellini), a meat (the sausage), and dairy (a little cheese from the tortellini and some cream stirred into the broth).
To make this tortellini soup with sausage, you have a few choices. You can either use ground Italian sausage, ground Bratwurst sausage links, or go for something leaner like ground turkey sausage.
If you wanted to make this a vegetarian tortellini soup, you would obviously want to forego to the sausage and use a vegetarian broth.
But if you’re making this recipe as is, then this tortellini soup with chicken broth is the way to go. You don’t have to make your own broth from scratch; store-bought will do just fine here.
This delicious recipe is also a great way to sneak in some spinach into your meal. There are about 4 cups of this healthy green stirred into this spinach tortellini soup, which adds lovely flavor and color to the soup.
One important tip is to make sure you remove the tough stems from your spinach. While it takes a few extra minutes to do this, it makes a big difference later on. Eating those tough stems can be an unpleasant experience in your finished soup.
Aside from the sausage, tortellini, and spinach, some other ingredients you’ll find in this easy soup recipe include mushrooms, carrots, onions, and a little bit of cream.
Some recipes for this soup call for half of the chicken broth requested here, and instead replace the difference with milk or half and half to create a really creamy tortellini soup.
I find that this tortellini soup is already pretty hearty enough, so I like to keep the amount of chicken broth higher and instead just stir in a touch of cream for that rich finish. If you want a creamier soup, however, please feel free to add in more heavy cream.
Here are my quick tips for making this tortellini soup as easy and tasty as it can be:
- Brown your sausage well in your pot. You want the sausage to have golden spots to ensure you’ve rendered enough flavor from the sausage for the base of your soup.
- If you use something other than Italian sausage, double up on the amount of Italian dry seasoning for boosted flavor.
- Have fun with the tortellini and try switching up the flavors from your classic cheese variety to something like pesto tortellini or sun-dried tomato tortellini.
- Use baby bella mushrooms instead of white mushrooms for better flavor in your soup.
When I make this soup, I usually have a decent amount of leftovers. I like to pour the soup into smaller plastic containers and set them aside in the freezer for quick and tasty lunches I can grab on-the-go throughout the week. They also make for the perfect, comforting dinner to come home to at the end of a long day.
If you wanted to cut down on the prep time for making this soup for a super fast weeknight dinner, you can dice the onions and carrots ahead of time, and use sliced mushrooms to forego slicing them yourself. You can also remove the stems from your spinach in advance, which will save you time as well.
Tortellini Soup Recipe
- 16 oz. ground Italian sausage
- 1 tsp dry Italian seasoning
- pinch of red pepper flakes
- 2 tbsp all-purpose flour
- 2 large carrots peeled and diced small
- 1/4 a large onion diced small
- 1 cup sliced baby bella mushrooms
- 6 cups low-sodium chicken broth
- 10 oz frozen cheese tortellini
- 4 cups spinach stems removed
- 1/4 cup heavy cream
- salt to taste
Add the sausage to a large pot over medium heat. Use a wooden spoon to break up the sausage into small pieces. Brown the sausage until it has some golden bits on it throughout.
Add the dry Italian seasoning and the red pepper flakes. Stir to combine. Then add the flour and stir again until the sausage has absorbed the flour; about 1 minute.
To the sausage, add the carrots, onion, and mushrooms. Cook everything over medium-low heat until the mushrooms become tender and the onion has become translucent; about 3 to 4 minutes.
Pour in the chicken broth and raise the heat to high. Once the soup has come to a boil, reduce the heat to medium-low and stir in the frozen tortellini and spinach. Cook for a few minutes until the tortellini is no longer frozen through.
Pour in the cream, stir, and cook the soup for another minute. Taste-test for salt and add a pinch or two, if needed.