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Creamy Tortellini Soup with Sausage and Spinach Recipe

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This straightforward tortellini soup is loaded with Italian sausage, spinach, and cheese-filled pasta. The quick ingredient record makes this soup the right weeknight dinner. It is gentle on the cream however wealthy in taste, with an added protein enhance from puréed cannellini beans.

Pictures Credit score:
Alison Bickel

Boy, oh boy, do I really like tortellini. Little pasta dumplings stuffed with cheese? Depend me in.

This straightforward tortellini soup has been on heavy rotation in my kitchen these days. The record of elements is brief, which interprets right into a dinner that doesn’t take a variety of brainpower to drag collectively (a weeknight win!); everybody in my explicit family loves it unconditionally (one other win!); and it makes darn good leftovers (WIN WIN WIN!).


This recipe is a tomato-free riff on our superior Tomato Tortellini Soup with Italian Sausage. My husband can’t tolerate tomatoes anymore (sob!), however I can’t stay with out tortellini soup in my life, so I tailored the recipe to go well with our wants.

This recipe makes use of 4 of my favourite pantry and freezer elements:

  • Delicate Italian Sausage: I purchase this after I see it on sale and maintain it stocked in my freezer. The hyperlinks thaw actually shortly in both the fridge (in the event you keep in mind to take them out of the freezer forward of time) or in a bowl of heat water (in the event you didn’t). If you happen to go for the warm-bowl methodology, use the hyperlinks as quickly as they’re thawed to keep away from any meals security considerations; don’t overlook about them!
  • Frozen Tortellini: I maintain a bag of cheese tortellini in my freezer always for dinner emergencies. Additionally, search for contemporary tortellini when it’s on sale, and freeze it for later.
  • Rooster Inventory: Use selfmade or store-bought hen inventory or broth for this recipe. Our favourite model of store-bought hen broth is Kitchen Fundamentals.
  • Cannellini Beans: These beans are my secret to a creamy soup with out including a ton of cream. Bonus: They provide the soup an additional protein enhance!

The contemporary elements—onions, mushrooms, carrots, garlic, and spinach—are ones that I prepare dinner with rather a lot and sometimes have readily available. If you happen to don’t occur to have one among them, you may completely skip or substitute it—see my recommendations under!

A blue dutch oven is filled with the best sausage tortellini soup and sits on a white tablecloth.


I’ll admit that chopping mushrooms is one among my least favourite prep duties, and it will also be actually time consuming, so I absolutely endorse buying pre-sliced or chopped mushrooms. These mushrooms are inclined to dry out quicker within the package deal than complete mushrooms, so make sure you decide packages the place the perimeters of the mushroom slices nonetheless look crisp, and the whites are nonetheless very white. Use pre-sliced or chopped mushrooms inside just a few days.

Ditto for pre-chopped carrots and different elements—reap the benefits of these ready elements if it is smart for you.


I discovered this trick from Summer time’s recipe for Creamy Rooster Soup. She blends a can of drained cannellini beans with some water and a splash of cider vinegar (which helps brighten flavors), after which stirs this into the soup together with a small quantity of heavy cream (which provides richness, although you may skip it in order for you).

This bean combination provides physique and creaminess to soups with out as a lot cream. Cannellini beans have such a gentle, candy taste you can barely style them within the completed soup.

I’ve adopted this methodology in a variety of my creamy soups and find it irresistible!

view of a bowl of the best creamy tortellini soup with sausage and spinach. The pasta, carrots, spinach and broth are visible. To the right are two golden spoons. Behind the spoons is a second bowl of soup. To the left is a wooden cutting board with half of a french roll.


  • Vegetarian Tortellini Soup: Skip the sausage and double up on the mushrooms!
  • Swap the Sausage: Not a fan of Italian sausage? You possibly can completely swap in floor beef, chopped hen sausage, shredded hen (rotisserie hen to the rescue!), or some other meat of your alternative.
  • Swap the Veggies: If you happen to don’t have or don’t like one of many veggies, be happy to swap in your favorites. I typically omit the mushrooms and add extra carrots, or swap out the carrots for diced candy potatoes or butternut squash. Celery additionally makes an incredible addition.
  • Swap the Tortellini: I like cheese tortellini on this soup, however you would completely use any favourite sort of tortellini. You possibly can even skip the tortellini and go together with a plain pasta as a substitute. Farfalle makes a enjoyable pasta form for this soup!


This soup will maintain within the fridge for about 5 days and reheats nicely. The tortellini do are inclined to grow to be fairly tender, however all the things tastes so good that I don’t thoughts. If this bothers you, prepare dinner and retailer your tortellini individually and add it to every particular person bowl.

If you happen to’d prefer to freeze any portion of the soup, prepare dinner the tortellini individually and freeze the soup with out it. When able to serve, prepare dinner extra tortellini in boiling water and add to every bowl when serving.

Best homemade creamy tortellini soup in a white bowl on a table with a white tablecloth. A blue dutch oven with soup and spoon inside is behind the bowl.


Creamy Tortellini Soup with Sausage and Spinach Recipe


  • 1 teaspoon olive oil
  • 1 pound gentle Italian sausage, faraway from casings if bought in hyperlinks
  • 1 giant yellow onion, diced
  • eight ounces mushrooms, diced
  • 1 teaspoon salt, divided
  • 2 giant carrots, diced
  • 2 cloves garlic, minced
  • 2 quarts hen inventory
  • 1 pound contemporary or frozen cheese tortellini
  • 10 ounces child spinach, kale, chard, or different inexperienced (torn into the dimensions of child spinach, if vital)
  • 1 15-ounce can cannellini beans
  • 2 teaspoons cider vinegar
  • 1/2 cup heavy cream or complete milk


1 Cook dinner the sausage: Heat a teaspoon of oil in a big soup pot over medium-high warmth, and add the sausage. Cook dinner the sausage till fully browned, breaking it up into crumbles because it cooks. When browned, take away the sausage from the pan with a slotted spoon and put aside.

Dutch oven with crumbled sausage browning and a wooden spoon stirring it.

2 Cook dinner the greens: Drain all however a tablespoon of fats from the pan (add extra oil in the event you don’t have fairly a tablespoon). Add the onions and a half teaspoon of salt, and prepare dinner till the onions are translucent and starting to brown, about 5 minutes.

Add the mushrooms and one other half teaspoon of salt. Cook dinner till the mushrooms have launched all their moisture and are cooked via, one other 5 minutes. Add the carrots and prepare dinner till they appear softened across the edges, one other 2-Three minutes. Stir within the garlic and prepare dinner till aromatic, 30 seconds.

Dutch oven with sliced carrots and onions cooking in a dutch oven on the stove.

Three Carry the soup to a simmer and add the tortellini: Pour a cup of hen inventory into the pot and scrape any browned bits from the underside of the pot. Return the sausage to the pot and add the remaining inventory. Carry to a speedy simmer over excessive warmth, then cut back the warmth to a medium.

Add the tortellini and prepare dinner in accordance with package deal directions.

Dutch oven with the best tortellini soup simmering on the stove. Tortellini and broth visible in the pot.

four Puree the beans: In a medium sized bowl, add the drained beans, 1/2 cup water, and apple cider vinegar. Puree utilizing an immersion blender (or you are able to do this in a meals processor or countertop blender).

5 End the soup: When the tortellini is finished, add the greens and stir till wilted. Stir within the pureed beans and heavy cream (or milk). Style and add salt, pepper, or one other splash of cider vinegar as wanted to perk up the flavors. Serve.

Dutch oven with the best tortellini soup simmering on the stove. Spinach is on top of the tortellini before being mixed into the soup.

LEFTOVERS! This leftover soup will maintain for about 5 days within the fridge and is greatest reheated gently over low warmth on the stovetop or within the microwave. The tortellini will regularly soften, the longer the leftovers sit.

If you happen to’d prefer to freeze any portion of the soup, prepare dinner the tortellini individually and freeze the soup with out it. When able to serve, prepare dinner extra tortellini in boiling water and add to every bowl when serving.

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Emma Christensen

Emma Christensen is the Editor-in-Chief of Merely Recipes, and has over 10 years of expertise creating meals and content material for net and print. She was previously the recipe editor for The Kitchn and is the creator of three books on home-brewing, True Brews, Brew Higher Beer, and Trendy Cider. Emma is a graduate of The Cambridge Faculty for Culinary Arts and Bryn Mawr Faculty. She lives in San Jose, California.

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