Sausage Tortellini Soup with Spinach

ByMadison Rae
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Why Make This Recipe

Sausage Tortellini Soup with Spinach is a hearty and comforting dish that brings warmth and flavor to your table. This soup is perfect for cold days, and it’s easy to prepare. It combines savory sausage, tender tortellini, and fresh spinach into a delightful meal. Plus, it’s packed with nutrients, making it a great option for families.

How to Make Sausage Tortellini Soup with Spinach

Ingredients

  • 1 lb sausage
  • 1 package three-cheese tortellini
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups fresh spinach
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Olive oil

Directions

  1. In a large pot, heat olive oil over medium heat and cook the sausage until browned.
  2. Add minced garlic and diced sweet potatoes; cook until tender.
  3. Pour in the broth and bring to a boil.
  4. Stir in the tortellini and cook according to package instructions.
  5. Add spinach and heavy cream, stirring until the spinach is wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot.

How to Serve Sausage Tortellini Soup with Spinach

Serve the soup hot, and consider garnishing with some grated Parmesan cheese for extra flavor. A side of crusty bread can complement the meal well, making it a filling and satisfying dish. This soup also works great for lunch or a light dinner.

How to Store Sausage Tortellini Soup with Spinach

To store the soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to freeze it, use a freezer-safe container. The soup can be frozen for up to 3 months. Just thaw it in the fridge overnight before reheating.

Tips to Make Sausage Tortellini Soup with Spinach

  • Use a mix of sausage for different flavors, like spicy and sweet.
  • If you want a lighter soup, you can replace the heavy cream with half-and-half or milk.
  • Feel free to add other vegetables such as carrots or bell peppers for more color and nutrition.
  • Stir the soup gently to prevent the tortellini from breaking apart during cooking.

Variation

You can make a vegetarian version of this soup by using plant-based sausage and substituting the chicken broth for vegetable broth. You can also add beans for extra protein and fiber.

FAQs

1. Can I use frozen tortellini for this soup?
Yes, you can use frozen tortellini. Just follow the cooking instructions on the package, as they may require a bit more time to cook.

2. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day. Just store it in the fridge overnight and reheat before serving.

3. What can I use instead of sweet potatoes?
You can use regular potatoes or even butternut squash instead of sweet potatoes if you prefer. They will add a different flavor but still work well in the soup.

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Sausage Tortellini Soup with Spinach

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Non-Vegetarian
Print Recipe

Description

A hearty soup combining savory sausage, tender tortellini, and fresh spinach, perfect for cold days.

Ingredients

Scale
  • 1 lb sausage
  • 1 package three-cheese tortellini
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups fresh spinach
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. In a large pot, heat olive oil over medium heat and cook the sausage until browned.
  2. Add minced garlic and diced sweet potatoes; cook until tender.
  3. Pour in the broth and bring to a boil.
  4. Stir in the tortellini and cook according to package instructions.
  5. Add spinach and heavy cream, stirring until the spinach is wilted.
  6. Season with salt and pepper to taste.
  7. Serve hot.

Notes

Garnish with grated Parmesan cheese for extra flavor. Serve with crusty bread.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 20g
  • Cholesterol: 70mg

Keywords: soup, sausage, tortellini, spinach, comfort food, hearty meal

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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