Sausage and Tortellini Soup
Looking for a quick dinner idea? Try our Sausage and Tortellini Soup, made with sausage links, fresh spinach, and cheese tortellini. It’s delicious and, best of all, it’s made in one-pot and ready in just 20 minutes!
A Delicious Soup
Our sausage and tortellini soup is loaded with flavor. It is an ideal soup to serve as a starter or as the main course, and serve with a simple green salad or grilled cheese sandwich as a side.
We love soups for a quick dinner and this one is a winner! If you love tortellini soups, be sure to try our Tuscan Tortellini Soup, Tortellini in Brodo, and Italian Wedding Soup.
Tell Us About This Sausage and Tortellini Soup
We love making soups all year long for a quick meal. And this one is outstanding, and here’s why:
- The Flavor: This soup is loaded with tasty flavors, especially the cheese tortellini, which are loaded with creamy-cheesy flavors.
- The Ease To Make: This is a quick and easy recipe for anyone with no level of cooking skills to pull this soup off and look like a pro. Once the crumbled sausage is fully cooked, the rest is added in and simmered for an additional 5 minutes or so, and its ready.
- The Time: The crumbled sausage takes about 10 to 13 minutes to cook, the rest of the ingredients are added and simmered for a few minutes more. Super easy to get dinner on the table in no time.
Overview: The Ingredients Needed
There are seven main ingredients to making this soup. And of course, we added some seasonings for more flavor.
- Sausage: Choose sweet Italian sausage links. For this recipe, we only used 3 links, but you can go ahead and add in more if you prefer.
- Tortellini: We prefer using refrigerated cheese tortellini because they cook quickly (about 2 minutes). Plus, they maintain their shape in soups, preventing them from falling apart.
- Olive Oil: Choose only extra virgin olive oil for the best flavor in this soup.
- Vegetables: For our recipe, you only need one onion and a good handful of fresh baby spinach.
- Broth: We prefer using vegetable broth and bottled water to control the amount of sodium in our soups. If you like, you may use chicken broth.
- Seasonings: You will only need some garlic powder, salt, and fresh cracked black pepper.
- Grated Cheese: This is optional. But as always, we LOVE grated parmesan cheese on our soups. And as always, we prefer to grate our own Parmigiano-Reggiano with our recipes for the best flavor.
How To Make Sausage and Tortellini Soup
Our full printable recipe is located at the bottom. But let’s walk through it so you can understand each step before you begin. Here are 6 steps with photos below.
- Remove the Castings: Take a knife, slice down the middle of the link, and remove the pork from its castings.
- Brown the Sausage: Toss in the sausage, onion, garlic powder and olive oil. Cook until the sausage is fully cooked and brown. Use a wooden spoon to break up the pieces of the sausage links until they are crumbled.
- Pour in the Liquids: Add the broth and water and bring it to a low simmer.
- Add the Tortellini: Toss in the cheese tortellini and follow the directions on the package. Cook until the tortellini are al-dente.
- Add the Spinach: Remove the pot from heat. Stir in the spinach. Taste, and adjust for salt and black pepper.
- Then Serve.
Pros Tips
- This soup is best when served immediately. The longer the cheese tortellini sits in the broth, the more they will absorb the liquid. If this happens? You can add additional equal amounts of vegetable broth and water.
- Once the soup is completely cooled. You can store any leftovers in a sealed container, and keep it in the refrigerator. It will stay fresh for up to 3 days.
- Freeze the remaining tortellini for another recipe. It freezes well and up to one month.
An Easy One Pot Meal
This sausage and tortellini soup is not only hearty, it contains protein, carbs and a vegetable. We love it because not only it makes a quick meal, but it’s made in one pot – for an easy cleanup… and we love that!
Try this soup… and enjoy!
More Favorite Dinner Ideas
- Orecchiette with Sausages and Spinach
- Zucchini Stuffed with Sausage Ragu
- New York Strip Steak Grilled (& Sliced)
- Grilled Flank Steak (Served with Caramelized Onions)
- Parmesan Crusted Chicken Cutlets
Tried our recipe? Please let us know and leave a comment below, and don’t forget to rate! Your comments help us and keep our site going so we can continue to give you free recipes. Thank you again!
Sausage and Tortellini Soup
Sausage and Tortellini Soup is easily made with sausage links, fresh spinach, and cheese tortellini. It's delicious and best of all, ready in just 20 minutes! Helps get dinner to the table fast.
Ingredients
- 2 to 3 Tbsp. extra virgin olive oil
- 3 links of Italian sweet sausages (about 8 ounces)
- 1 onion (1.5 cups) - finely chopped
- 1/4 tsp. garlic powder
- 1.5 cups vegetable or chicken broth
- 2 cups of bottled water, and extra if needed
- 2.5 cups of refrigerator cheese tortellini
- 1 large handful of fresh baby spinach
- salt and fresh cracked black pepper to taste
- optional: grated Parmigiano-Reggiano cheese, for serving
Instructions
- First, open the castings of each sausage link. Use a sharp knife to slice down the center and pull out the sausage meat and toss it into a soup pot. Discard the castings.
- In a medium saucepan or a 4 or 5 quart pot, pour in the olive oil and chopped onions, and garlic powder and turn on the heat to moderate-high.
- Use a wooden spoon to break up the pieces of sausage until they are fully crumbled. Stirring occasionally, until the sausage crumbles are fully cooked and brown and the onions are caramelized, about 10 to 13 minutes.
- Next, pour in the broth and water and bring to a boil. Add the cheese tortellini and cook uncovered, according to the directions on the package. Taste one cheese tortellini - it should be al-dente. QUICK NOTE: cheese tortellini cook up quickly, so you will need to keep an eye on them.
- Remove the pot from heat. Toss in the spinach and stir to combine. Taste the broth, and add some fresh cracked black pepper and salt as desired.
- Serve immediately, and with freshly grated parmesan cheese at the table.
Notes
This soup is best when served immediately. The longer the cheese tortellini sits in the broth, the more they will absorb the liquid. If this happens? You can add additional equal amounts of vegetable broth and water.
Once the soup is completely cooled. You can store any leftovers in a sealed container, and keep it in the refrigerator. It will stay fresh for up to 3 days.
You can easily freeze the remaining uncooked tortellini for another recipe. It freezes well. Or, you can refrigerate them until you use them for another recipe.
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 299Total Fat: 9.7gSaturated Fat: 1.4gCholesterol: 20mgCarbohydrates: 39gFiber: 1.4gSugar: 2.3gProtein: 14.2g
Happy Cooking! 🙂
thanks for stopping by…
xo anna and liz
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Tips & recipes for delicious meals . . . no matter your skill level!