Italian sausage tortellini soup is loaded with savory sausage, tender cheese tortellini and spinach. Cream cheese makes it extra rich and creamy, and it all comes together in one pot in just 30 minutes!

It has the creamy comfort of my creamy tomato tortellini soup with the hearty Italian sausage, spinach and pasta flavors of my Italian sausage soup.

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

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Key Takeaways: Italian Sausage Tortellini Soup

  • Extra creamy: Cream cheese melts into the broth for a rich, velvety texture without needing heavy cream.
  • Hearty and satisfying: Italian sausage, cheese tortellini and spinach make this a filling all-in-one dinner.
  • Simple shortcuts: Condensed tomato soup and refrigerated tortellini keep the ingredient list easy and help this soup come together fast.
  • Easy to customize: Use mild or spicy sausage, add extra veggies, or make it in the slow cooker.

Why I Love this Recipe

Italian sausage tortellini soup is the creamier version of my sausage tortellini soup, with juicy sausage, cheese-filled tortellini and spinach in every bite. The tomato-based broth has plenty of savory flavor, while the tortellini makes the soup more substantial.

Even better, it doesn’t need to simmer on the stove for hours to develop great flavor. Everything comes together in just 30 minutes, making it an easy weeknight dinner when you’re craving something comforting like my zuppa toscana or crockpot lasagna soup.

XO - Jamielyn

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.

Substitutions and Variations

  • Italian pork sausage is what I love to use but you could also try using ground beef, chicken, or turkey instead.
  • 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.

How to Make Italian Sausage Tortellini Soup

Ground Italian sausage browning in a Dutch oven with a wooden spoon.

Step 1: Brown sausage in a large pot over medium heat. Break it apart as it cooks then drain any excess grease.

Sautéed ground sausage mixed with grated carrots, onions, and seasonings in a white pot.

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

Fresh spinach added to the soup base before simmering.

Step 3: 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.

Cheese tortellini added to the creamy Italian sausage soup near the end of cooking.

Step 4: Add in the cheese 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!

Italian Sausage Tortellini Soup Recipe FAQs

Can I use a different type of meat?

Yes. Ground turkey, ground chicken or ground beef can all be used in place of the Italian sausage. Since sausage adds more seasoning, you may want to add a little extra Italian seasoning, garlic or salt to taste.

Can I make this soup without cream cheese?

Yes. The soup won’t be quite as rich and creamy, but you can leave it out or stir in a splash of heavy cream near the end instead.

Can I use fresh tortellini?

Yes. Fresh tortellini will cook faster than frozen, so add it near the end and cook just until tender. Check the package directions and avoid overcooking so the pasta doesn’t get too soft.

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.

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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. 
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb some of the broth as it sits, so add a splash of broth or water when reheating.
Freezing: I don’t recommend freezing the finished soup because the tortellini and cream cheese can change texture after thawing.

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.