Go Back
+ servings
Overhead closeup view of a bowl of tortellini soup with sausage and spinach.

Italian Sausage and Tortellini Soup

A hearty and comforting soup packed with Italian sausage, spinach and cheese tortellini.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 pound Italian sausage hot, mild or sweet
  • 1 ½ cups chopped yellow onion
  • 1 tablespoon minced fresh garlic
  • 1 (32 ounce) container chicken broth 4 cups
  • 1 (28 ounce) can diced tomatoes undrained
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper freshly ground
  • 1 bay leaf
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 1 (5 ounce) package fresh baby spinach
  • ¼ cup finely shredded Parmesan cheese optional garnish


  • Cook sausage and onions in a 6 quart Dutch oven or soup pot over medium high heat, crumbling sausage with a wooden spoon while it is cooking. Cook until sausage is browned, no longer pink and fully cooked.
  • Add garlic and cook until fragrant (about 30 seconds), stirring constantly.
  • Drain off excess fat.
  • Add chicken broth, diced tomatoes with juices, Italian seasoning, black pepper and bay leaf. Stir to combine and bring to a boil.
  • Add tortellini and return to a boil. Cook for 5 to 8 minutes, or until tortellini is almost tender, stirring occasionally.
  • Reduce heat to medium low and add spinach. Stir to combine. Cook an additional 2 minutes, or until spinach is wilted and tortellini is tender.
  • Remove and discard bay leaf.
  • Sprinkle with Parmesan cheese when serving, if desired.


Yields approximately 9 cups of soup.