Tortellini Soup with Italian Sausage, Spinach and Tomatoes

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 -8 servings 1x


This tortellini soup recipe is quick and easy to make, and it’s made all the more delicious with Italian sausage, spinach and fire-roasted tomatoes.



  • 1 pound ground hot Italian sausage
  • 1 tablespoon olive oil
  • 1 cup diced white onion (about 1 small white onion)
  • 5 cloves garlic, minced
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 6 cups chicken or vegetable stock
  • 1/4 cup roughly-chopped fresh basil leaves, loosely-packed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 package (about 1 pound) tortellini, refrigerated or frozen (*or 1 package of dried tortellini cooked according to package instructions)
  • 2 cups fresh baby spinach, packed
  • freshly-grated Parmesan cheese, for serving


  1. Cook the Italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up and stirring it with a long spoon while cooking.  Drain off any excess grease, then transfer the sausage to a separate plate and set aside.
  2. Return the stockpot to the heat and add the olive oil.  Add the white onion and saute for 5 minutes, or until the onion is soft and translucent, stirring occasionally.  Add the garlic and cook for an additional 1 minute, or until fragrant, stirring occasionally.  Add the crushed tomatoes, stock, basil, salt, pepper, and the cooked Italian sausage to the pot, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Add in the tortellini and baby spinach, and let the soup continue to simmer (reducing heat to medium-low if it starts to boil) until the tortellini is cooked through, stirring occasionally.  (This will take a few minutes longer if the tortellini was frozen.)  Taste and season with extra salt and pepper if needed.
  3. Serve warm, garnished with Parmesan cheese if desired.