Hearty Sausage Tortellini Soup with Creamy Broth and Spinach
Hearty Sausage & Tortellini Winter Soup
A revamped, creamy, and soul-warming sausage and tortellini soup recipe featuring crumbled Italian sausage, dollops of heavy cream, fresh spinach, and tender refrigerated tortellini, perfected with a hint of white wine and fragrant herbs.
Ingredients
Method
- Warm the olive oil in a heavy pot over medium heat. Add the Italian sausage, breaking it up as it cooks, until it turns beautifully browned (about 3–5 minutes).
- Toss in the diced onion and carrots. Sauté them in a mix of olive oil and a pat of butter for extra depth until softened, approximately 5 minutes.
- Mix in the minced garlic, Italian seasoning, and fennel seeds and stir for about 1 minute until fragrant.
- Sprinkle in the flour and whisk continuously for roughly 1 minute to achieve a light, toasted nutty aroma while forming a roux.
- Pour in the chicken stock and add the Parmesan rind, if using. For an extra touch, splash a bit of white wine before the stock. Season with salt and pepper, then bring the mixture to a gentle boil. Lower the heat and simmer for 10 minutes, allowing the broth to thicken slightly.
- Stir in the refrigerated tortellini and cook for an additional 4–5 minutes, until they are tender yet chewy.
- Gently fold in the chopped spinach and slowly drizzle the heavy cream into the soup. Allow the spinach to wilt for 1–2 minutes before stirring in the fresh basil. Adjust salt and pepper to taste.
- Ladle the soup into bowls and serve immediately with a side of crusty homemade bread if desired.
This revamped winter soup is a quick, creamy weeknight savior made in 40 minutes – packed with crumbled Italian sausage, tender refrigerated tortellini, vibrant spinach, and a swirl of cream and fresh basil.
Why You’ll Love This Soup
- A weeknight lifesaver with quick-cooking tortellini.
- A broth enriched by a Parmesan rind and a hint of white wine.
- Tender tortellini soaking up every savory drop of flavor.
- The ideal partner for a slice of homemade crusty bread.
Tips & Tricks for Soup Success
- Deglaze with White Wine: Before adding the chicken stock, pour in a splash of white wine to lift all the flavorful bits from the bottom of your pot.
- Maximize Parmesan: Reuse the Parmesan rind to deepen the broth’s texture and imbue a subtle nutty richness.
- Stock Quality Matters: Use a high-quality, low-sodium chicken stock – or better yet, homemade stock – to elevate the dish.
- Fresh Tortellini Wins: Refrigerated tortellini cooks faster and tastes luxuriously creamy compared to dried versions.
- Green Boost: Sneak in extra leafy greens such as kale, Swiss chard, or arugula for added color and nutrients.
- Cream with Care: Drizzle in the heavy cream gradually at the end to avoid curdling.
- Leftover Strategy: Store any extra tortellini separately from the soup so they don’t absorb too much broth.
- Serve with Bread: Enjoy every spoonful with a side of our Easy No Knead Bread for perfect dunking.
- Special Tip: For an extra layer of flavor, try roasting the carrots and onions briefly before adding them to the pot. This deepens their natural sweetness and adds a subtle smoky note.
Sausage Tortellini Soup Variations
Meat Options
You can swap Italian sausage (sweet or spicy) with ground beef, chicken, turkey, or even shredded rotisserie chicken for a new twist.
Veggie Ideas
Add or substitute with vegetables such as mushrooms, potatoes, celery, zucchini, or corn – whichever you have on hand!
Tortellini Choices
While we love a fresh, refrigerated variety, feel free to use your preferred tortellini style.
Heat Factor
Crank up the spice by using hot Italian sausage and a pinch of crushed red pepper flakes to taste.
What to Serve with Hearty Soup
- Easy No Knead Bread
- Easy Skillet Dinner Rolls
- Easy Garlic Parmesan Knots
- Sourdough Biscuits
- Flaky Mile High Biscuits
Tools For This Recipe
Dutch Oven
Sausage Tortellini Soup
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium sweet onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seeds
- 2 tablespoons all-purpose flour
- 4 cups chicken stock (low-sodium recommended)
- 1 (3-inch) Parmesan rind (optional)
- Kosher salt and freshly ground black pepper, to taste
- 1 (9‑ounce) package refrigerated three cheese tortellini
- 3 cups coarsely chopped fresh spinach
- ½ cup heavy cream
- 3 tablespoons chopped fresh basil
Instructions
- Heat the olive oil in a heavy pot over medium heat. Add the Italian sausage, crumbling it as it cooks, until it is nicely browned (about 3–5 minutes).
- Add the diced onion and carrots along with a small pat of butter. Sauté until softened, roughly 5 minutes.
- Stir in the garlic, Italian seasoning, and fennel seeds; cook for about
