Delicious Sausage Tortellini Soup with Spinach

Here is my favorite sausage tortellini soup recipe, loaded with Italian sausage, cheese tortellini, sweet potato, fresh spinach, and a creamy broth with garlic, herbs, and just a touch of heat.

This soup has become our go-to dinner on busy weeknights. It comes together in one pot, and my kids actually ask for seconds, which is a win in my book!

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What Kind of Sausage Should I Use?

For this soup, Italian sausage is your best bet – you can go with either sweet or hot depending on how much spice you like. If you want more control over the heat level, stick with sweet Italian sausage and let the red pepper flakes do the work. Ground sausage works great here since it breaks up easily in the soup, but if you can only find links, just remove the casings and crumble the meat as it cooks. Turkey or chicken sausage are solid alternatives if you’re looking for a leaner option, though pork sausage will give you the richest flavor.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Sausage: You can use Italian sausage, turkey sausage, or even ground beef or turkey if that’s what you have. Just add a bit more Italian seasoning if using plain ground meat to keep that flavor going.
• Tortellini: This is the star of the soup, so try to stick with it. But if you’re in a bind, you can use ravioli or even small pasta shapes like orecchiette or shells. Just adjust the cooking time based on the package directions.
• Sweet potato: Regular russet or Yukon gold potatoes work fine here. You can also use butternut squash for a similar texture and slight sweetness.
• Spinach: Kale, Swiss chard, or even frozen spinach are good alternatives. If using frozen, thaw and squeeze out excess water first. Kale will need a few extra minutes to soften up.
• Cream: Half-and-half, whole milk, or even coconut milk can replace the cream. The soup will be slightly less rich with milk, but still tasty.
• Water: Chicken or vegetable broth will give you more flavor than plain water, so use that if you have it on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cream while the pot is still on high heat, which can cause it to curdle and separate – always remove the pot from the burner first and let it cool for a minute before stirring in the cream. Another common error is overcooking the tortellini, so start checking them a minute or two before the package directions suggest since they’ll continue cooking in the hot soup even after you turn off the heat. Don’t skip draining the sausage grease properly, as too much fat will make your soup greasy instead of hearty, and if you’re using frozen tortellini instead of fresh, add an extra 2-3 minutes to the cooking time. For the best flavor, bloom your garlic and tomato paste for about a minute before adding the water – this quick step brings out their natural sweetness and makes a noticeable difference in the final taste.

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What to Serve With Sausage Tortellini Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm, crusty bread for dipping – a good baguette or ciabatta roll works perfectly. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the cream and sausage. If you want to make it more of a meal, garlic knots or cheesy breadsticks are always a hit at my table. Sometimes I’ll even sprinkle some extra parmesan cheese on top of the soup and serve it with a glass of red wine for a cozy dinner.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. Just keep in mind that the tortellini will soak up some of the broth as it sits, so you might want to add a splash of water or broth when reheating to loosen it up.

Freeze: You can freeze this soup for up to 2 months, but I’d recommend freezing it before adding the cream and spinach if possible. The cream can separate when frozen, and the spinach gets a bit mushy. Just stir in fresh cream and spinach when you reheat it for the best texture.

Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Add a little extra water or broth if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 55-65 g
• Fat: 95-110 g
• Carbohydrates: 160-175 g

Ingredients

For the soup:

• 12 oz sausage (I prefer Johnsonville mild Italian for this)
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp italian seasoning
• 1 1/2 tsp paprika
• 1 large sweet potato (peeled and diced into 1/2-inch cubes)
• 6 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 1/2 tbsp tomato paste (I use Hunt’s for a richer color)
• 6 cups water
• 1 bay leaf

For the finish:

• 8 oz tortellini (refrigerated kind gives a much better texture)
• 6 oz spinach
• 1/2 cup cream
• 3 tbsp fresh thyme, chopped

Step 1: Brown the Sausage and Build the Flavor Base

• 1 1/2 tbsp olive oil
• 12 oz sausage
• 1 1/2 tbsp italian seasoning
• 1 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 6 cloves garlic, minced

Heat olive oil in a large pot over medium-high heat.

Add the sausage, breaking it into small pieces as it cooks, until it’s browned and cooked through, about 5-7 minutes.

Drain excess grease if needed, leaving about 1 tablespoon in the pot for flavor.

Add the Italian seasoning, paprika, and red pepper flakes, stirring constantly for about 30 seconds to bloom the spices—this releases their essential oils and deepens the flavor.

Add the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Create the Tomato Base and Add Sweet Potato

• 1 1/2 tbsp tomato paste
• 6 cups water
• 1 bay leaf
• 1 large sweet potato, peeled and diced into 1/2-inch cubes

Stir in the tomato paste, coating the sausage mixture well and cooking for 1-2 minutes to caramelize it slightly—this adds depth and richness to the broth.

Pour in the 6 cups of water and bay leaf, stirring to combine.

Bring the mixture to a boil, then add the diced sweet potato.

I like to add the sweet potato here because it needs the full cooking time to become tender, and starting it early ensures it’ll be perfectly cooked by the time the tortellini is added.

Step 3: Simmer and Develop the Broth

Reduce heat to medium-low, cover the pot with a lid, and simmer for 15 minutes.

This gentle cooking allows the sweet potato to become tender and lets all the flavors meld together into a cohesive, flavorful broth.

The lid traps steam and ensures even cooking.

Step 4: Add Tortellini and Cook Until Tender

• 8 oz tortellini

Remove the lid and bring the broth back to a gentle boil.

Add the refrigerated tortellini, stirring occasionally to prevent them from sticking together.

Cook for about 10 minutes, or until the tortellini float to the surface and are tender.

Refrigerated tortellini cook faster than frozen, so watch for doneness rather than relying solely on time.

Step 5: Finish with Spinach and Cream

• 6 oz spinach
• 1/2 cup cream

Remove the pot from heat.

Add the fresh spinach in handfuls, stirring gently until it wilts completely, about 1-2 minutes.

Once the spinach is wilted, stir in the cream slowly, ensuring it’s fully incorporated without breaking the tortellini.

Remove the bay leaf.

I prefer adding the cream off the heat to prevent it from curdling or separating, which keeps the soup smooth and silky.

Step 6: Season and Serve

• 3 tbsp fresh thyme, chopped

Taste the soup and adjust seasonings as needed with salt, additional red pepper flakes for heat, and fresh thyme.

Stir well to distribute the thyme evenly throughout.

Ladle into bowls and serve hot.

The fresh thyme adds a bright, herbaceous note that lifts all the other flavors in the soup.

Delicious Sausage Tortellini Soup with Spinach

Delicious Delicious Sausage Tortellini Soup with Spinach recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 1900 kcal

Ingredients

  

For the soup

• 12 oz sausage (I prefer Johnsonville mild Italian for this)
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp italian seasoning
• 1 1/2 tsp paprika
• 1 large sweet potato (peeled and diced into 1/2-inch cubes)
• 6 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 1/2 tbsp tomato paste (I use Hunt's for a richer color)
• 6 cups water
• 1 bay leaf

For the finish

• 8 oz tortellini (refrigerated kind gives a much better texture)
• 6 oz spinach
• 1/2 cup cream
• 3 tbsp fresh thyme, chopped

Instructions

 

• Heat olive oil in a large pot over medium-high heat. Add the sausage, breaking it into small pieces as it cooks, until it's browned and cooked through, about 5-7 minutes. Drain excess grease if needed, leaving about 1 tablespoon in the pot for flavor. Add the Italian seasoning, paprika, and red pepper flakes, stirring constantly for about 30 seconds to bloom the spices—this releases their essential oils and deepens the flavor. Add the minced garlic and cook for another 30 seconds until fragrant.
• Stir in the tomato paste, coating the sausage mixture well and cooking for 1-2 minutes to caramelize it slightly—this adds depth and richness to the broth. Pour in the 6 cups of water and bay leaf, stirring to combine. Bring the mixture to a boil, then add the diced sweet potato. I like to add the sweet potato here because it needs the full cooking time to become tender, and starting it early ensures it'll be perfectly cooked by the time the tortellini is added.
• Reduce heat to medium-low, cover the pot with a lid, and simmer for 15 minutes. This gentle cooking allows the sweet potato to become tender and lets all the flavors meld together into a cohesive, flavorful broth. The lid traps steam and ensures even cooking.
• Remove the lid and bring the broth back to a gentle boil. Add the refrigerated tortellini, stirring occasionally to prevent them from sticking together. Cook for about 10 minutes, or until the tortellini float to the surface and are tender. Refrigerated tortellini cook faster than frozen, so watch for doneness rather than relying solely on time.
• Remove the pot from heat. Add the fresh spinach in handfuls, stirring gently until it wilts completely, about 1-2 minutes. Once the spinach is wilted, stir in the cream slowly, ensuring it's fully incorporated without breaking the tortellini. Remove the bay leaf. I prefer adding the cream off the heat to prevent it from curdling or separating, which keeps the soup smooth and silky.
• Taste the soup and adjust seasonings as needed with salt, additional red pepper flakes for heat, and fresh thyme. Stir well to distribute the thyme evenly throughout. Ladle into bowls and serve hot. The fresh thyme adds a bright, herbaceous note that lifts all the other flavors in the soup.