Packed with savory sausage, cheesy tortellini, and spinach in a creamy tomato broth, this Italian sausage tortellini soup is the perfect one-pot meal for a cozy family dinner!

Bowl of Italian sausage tortellini soup topped with Parmesan cheese and surrounded by fresh basil leaves.

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Tortellini Sausage Soup with Spinach

Italian sausage tortellini soup is the creamier version of my sausage tortellini soup. Actually, it’s a really nice mashup of creamy tomato tortellini soup and Italian sausage soup with spinach and pasta.

It’s made with a creamy, savory, tomato-based broth with chunks of juicy sausage, tender cheese-filled tortellini and a pop of spinach for a nutritional boost. It doesn’t need to simmer for hours on the stove; rather it’s ready to serve in just 30 minutes!

Why You’ll Love This Recipe

  • Quick and easy. This Italian tortellini soup with spinach is plenty flavorful with just a short simmer time!
  • Versatile. Despite this short recipe, I share even more shortcuts. Or, you can make it in the slow cooker!

Ingredients Notes

Ingredients for Italian sausage tortellini soup arranged on a white counter, including tortellini, ground sausage, spinach, carrots, broth, cream cheese, tomato soup, onion, and seasonings.

Find the full printable recipe with specific measurements below.

  • Ground Italian sausage: I use mild Italian sausage, but you could also use hot if you prefer a spicier soup.
  • Onion and carrots: Chop the onion and grate the carrots. Used as the base flavors of the soup.
  • Seasoning: Garlic powder, Italian seasoning, salt, and pepper.
  • For the broth: Chicken broth, condensed tomato soup, and softened cream cheese.
  • Tortellini and spinach: Frozen cheese tortellini can be tossed in without thawing first. Fresh baby spinach doesn’t need to be chopped.

How to Make Italian Sausage Tortellini Soup

Brown sausage in a large pot over medium heat. Break it apart as it cooks then drain any excess grease.

Add the onion, carrots, Italian seasoning, and garlic powder and cook for another 2 minutes.

Ground Italian sausage browning in a Dutch oven with a wooden spoon.
Sautéed ground sausage mixed with grated carrots, onions, and seasonings in a white pot.

Stir in the broth, tomato soup, and baby spinach. Bring that to a simmer, and then reduce the heat to low. Add in cubes of cream cheese, and stir until it has completely melted.

Fresh spinach added to the soup base before simmering.
Cheese tortellini added to the creamy Italian sausage soup near the end of cooking.

Add in the frozen tortellini. Let soup simmer for 5 minutes until the pasta is tender and heated.

Recipe Tips

  • Because we’re building flavors right from the jump (we’ve only got 30 minutes!), it’s important to sauté the veggies and brown the meat first, before adding anything else.
  • Add the room temperature cream cheese into the pot over low heat. This is to prevent the dairy from curdling and becoming gritty.
  • Tortellini can be tossed in frozen, but avoid overcooking it.
  • If preparing this Italian sausage and tortellini soup with spinach ahead of time, cook the pasta separately and add it once you reheat the soup.
  • If you need a make ahead option and love creamy soups, try this sausage and potato soup instead!
Closeup of Italian sausage tortellini soup in a white pot with a ladle scooping a hearty serving of tortellini, sausage, and spinach in a creamy tomato broth.

More recipes with tortellini include chicken tortellini Alfredo and this easy Italian tortellini pasta salad!

More Soup Recipes

Bowl of Italian sausage tortellini soup topped with Parmesan cheese and surrounded by fresh basil leaves.

Italian Sausage Tortellini Soup

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Packed with savory sausage, cheesy tortellini, and spinach in a creamy tomato broth, this Italian sausage tortellini soup is the perfect one-pot meal for a cozy family dinner!
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Ingredients 

  • 1 pound ground Italian sausage
  • ½ cup chopped onion
  • 1 cup grated carrots
  • 1 teaspoon garlic powder
  • 1 Tablespoon Italian seasoning
  • 64 ounces chicken broth
  • 2 cups fresh baby spinach
  • 10 ounce can condensed tomato soup
  • 8 ounces cream cheese , softened and cubed
  • 20 ounces frozen cheese tortellini
  • Salt & pepper , to taste

For serving: Parmesan and fresh basil

Instructions

  • Brown sausage: In a large pot over medium heat, add 1 pound Italian sausage and cook, breaking it up with a spoon, until lightly browned, about 4 minutes. Drain any excess fat if needed.
  • Add in 1/2 cup onion, 1 cup grated carrots, Italian seasoning and garlic powder. Cook another 2 minutes.
  • Stir in the broth, tomato soup and baby spinach. Bring to a simmer.
  • Reduce heat to low, add the cubed cream cheese. Let sit a minute, then stir until completely melted and the broth turns creamy, about 2 minutes.
  • Simmer: Increase heat back to medium, stir in the frozen tortellini, and simmer 5 minutes, or until tender. Season with salt and pepper to taste.
  • Serve and ladle into bowls. Top with grated Parmesan and fresh basil.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Tip: To save time you can add in a pre chopped mirepoix and include celery. You can also add in 6 teaspoons Better than Chicken Bouillon with 6 cups water in place of chicken broth. 
Slow cooker: Follow steps 1 and 2 and then add the cooked meat with the remaining ingredients, except tortellini. Slow cook for 4-5 hours and then add in tortellini and cook on high an additional 20-30 minutes, or until tender. 

Nutrition

Calories: 566kcal, Carbohydrates: 42g, Protein: 23g, Fat: 34g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 103mg, Sodium: 1798mg, Potassium: 499mg, Fiber: 4g, Sugar: 8g, Vitamin A: 3208IU, Vitamin C: 7mg, Calcium: 170mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Save even more time by buying a pre-chopped mirepoix, which also includes celery.
  • Instead of chicken broth, use 6 teaspoons of Better than Chicken Bouillon and 6 cups of water.
  • Add more veggies like zucchini or mushrooms.
  • For a spicier soup, you could use spicy Italian sausage or add some red pepper flakes.
  • Italian pork sausage is what I love to use but you could also try using ground beef, chicken, or turkey instead.

Recipe FAQs

Can I make this in the slow cooker?

Yes! Add the cooked sausage and sautéed onion, and carrots to the crockpot along with all other ingredients except the tortellini. Slow cook for 4-5 hours and add the pasta for an additional 20-30 minutes, on high, at the end.

How to store leftover soup?

Leftover sausage tortellini soup should be kept in an airtight container in the fridge for up to 3 days.

Using a glass container for tomato-based soups can help prevent staining any plastic Tupperware.

Can I freeze it?

I don’t recommend freezing soups with pasta or dairy, and this one has both. However, to plan ahead, leave out the pasta and keep in mind that the cream cheese may alter the consistency of the soup when reheated.

How to reheat it?

Reheat leftovers on the stove over medium-low heat. You may want to add a splash of water or broth to loosen it up, as it will have thickened by now.