Autumn Soup – Creamy Sausage Tortellini Soup with Spinach
As soon as the leaves begin to turn and the air gets that crisp chill, I find myself craving soups that are hearty enough to double as a meal. One of my absolute favorites to make this time of year is Sausage Tortellini Soup with Spinach. It’s cozy, filling, and loaded with Italian flavors that make every spoonful feel like comfort in a bowl.
This soup is built on the rich savoriness of hot Italian sausage, balanced with vegetables like onion, carrots, celery, and sweet peppers. Then comes the star of the show: tender cheese-filled tortellini simmered in a flavorful tomato broth, finished with fresh spinach and a swirl of cream for richness.
What I love most is that it looks like you spent hours in the kitchen, but in reality, it comes together in just about 40 minutes. It’s the perfect weeknight comfort soup that never disappoints.
💛 Why You’ll Love This Recipe
- One-Pot Comfort Food: Everything cooks in a single pot, making both cooking and cleanup easy.
- Filling Yet Balanced: With sausage, pasta, vegetables, and spinach, this soup is a complete meal that satisfies without being heavy.
- Quick to Make: Despite its rich flavor, it only takes about 40 minutes from start to finish.
- Customizable: Swap in different tortellini fillings, use mild sausage instead of hot, or switch spinach for kale.
- Family-Friendly: Creamy, cheesy, and hearty — even picky eaters will love it.
🛒 Ingredients
- 454 g (1 lb) hot Italian sausage
- 1 medium onion, diced
- 2 celery stalks, diced (reserve leaves for garnish)
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 2 Tbsp tomato paste
- 796 ml (28 oz) can diced tomatoes
- 6 cups soup stock (beef, chicken, or vegetable)
- 1 Tbsp lemon juice or red wine vinegar
- 1 bay leaf
- Parmesan rind (optional, for extra flavor)
- 12 oz package tortellini (cheese or your favorite filling)
- 1 cup diced sweet peppers (red, yellow, orange)
- 4 cups fresh spinach, roughly chopped (or ½ cup frozen)
- 1 cup heavy cream (or evaporated milk)
- Fresh herbs: celery leaves, parsley, dill, or green onions for garnish
👩🍳 Instructions
- Brown the Sausage: Remove casings from the sausage. Sauté over medium-high heat until browned. Remove from pot and set aside, leaving about 1 Tbsp of fat in the pot.
- Cook the Vegetables: Add onion, celery, and carrots. Cook 3–5 minutes until softened. Stir in garlic and cook 1 more minute.
- Season and Build Flavor: Stir in Italian seasoning for 30 seconds, then tomato paste. Add diced tomatoes, stock, lemon juice/vinegar, scraping any browned bits from the pot. Bring to a boil.
- Simmer: Reduce heat. Add bay leaf and Parmesan rind (if using). Cover and simmer 10–15 minutes, until vegetables are tender.
- Add Tortellini & Peppers: Stir in tortellini and sweet peppers. Cook 5 minutes.
- Finish with Spinach: Add spinach and simmer another 3 minutes.
- Add Cream: Remove soup from heat. Temper cream with some hot broth, then stir in to prevent curdling.
- Serve: Remove bay leaf and Parmesan rind. Garnish with celery leaves or herbs. Serve hot.
⚡ Assembly
Ladle the soup into bowls, ensuring each serving gets a balance of sausage, tortellini, vegetables, and broth. Top with fresh herbs, a sprinkle of Parmesan, and crusty bread on the side for the ultimate comfort meal.
❌ Mistakes to Avoid
- Adding cream while boiling: This will cause curdling. Always temper and add off heat.
- Overcooking tortellini: It will become mushy. Add it at the end for just 5 minutes.
- Skipping the deglaze: Scraping up browned bits adds depth of flavor — don’t miss this step.
- Using too much fat: Drain excess sausage fat or the soup will feel greasy.
👨🍳 Expert Tips
- For extra richness, use a Parmesan rind while simmering, then remove before serving.
- If using frozen tortellini, add an extra 2–3 minutes of cooking time.
- Swap spinach for kale if you want a sturdier green.
- This soup tastes even better the next day, once flavors meld together.
- Serve with garlic bread or a side salad for a full dinner.
❓ FAQs
1. Can I freeze this soup?
Yes, but freeze it before adding tortellini and cream. Add those fresh when reheating for best texture.
2. What type of tortellini works best?
Cheese-filled tortellini is classic, but spinach, mushroom, or meat-filled work well too.
3. Can I make this vegetarian?
Yes! Swap the sausage for plant-based sausage and use vegetable stock.
4. How do I thicken the broth?
Simmer longer without a lid, or add a slurry of cornstarch and water before adding the cream.
5. What’s the best garnish?
Fresh parsley, celery leaves, or dill add brightness. A sprinkle of Parmesan also pairs beautifully.
6. How long does it last in the fridge?
Store in an airtight container for up to 4 days. Reheat gently on the stovetop.
Sausage Tortellini Soup with Spinach
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
- Stir in onion, garlic, carrots, and celery. Cook 5–6 minutes until vegetables soften.
- Add diced tomatoes, chicken broth, Italian seasoning, red pepper flakes, salt, and black pepper. Stir and bring to a boil.
- Lower heat and simmer for 15–20 minutes to develop flavor.
- Add tortellini and cook according to package directions (usually 5–7 minutes) until tender.
- Stir in spinach and let it wilt into the soup.
- For a creamy version, stir in heavy cream just before serving.
- Ladle into bowls, top with Parmesan, and enjoy warm.
