Bowl of Sausage Tortellini Soup with fresh spinach and herbs

Sausage Tortellini Soup with Spinach

BySavannah Brooks
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Why Make This Recipe

Sausage Tortellini Soup with Spinach is a warm and hearty dish that is perfect for chilly days. It combines the savory taste of sausage with the rich flavors of creamy broth and the freshness of spinach. This recipe is quick to make and brings comfort to your table. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy your delicious soup!

How to Make Sausage Tortellini Soup with Spinach

Ingredients:

  • Sweet potatoes
  • Spinach
  • Garlic
  • Three-cheese tortellini
  • Cream
  • Broth
  • Sausage
  • Olive oil
  • Salt
  • Pepper

Directions:

  1. In a large pot, heat olive oil over medium heat.
  2. Add sausage and cook until browned.
  3. Stir in minced garlic and cook for 1 minute.
  4. Add diced sweet potatoes and cook for 5-7 minutes until slightly tender.
  5. Pour in broth and bring it to a boil.
  6. Stir in the tortellini and cook according to package instructions.
  7. In the last few minutes of cooking, add spinach and cream.
  8. Season with salt and pepper to taste.
  9. Remove from heat and serve hot.

How to Serve Sausage Tortellini Soup with Spinach

Serve the soup hot in bowls. You can add a sprinkle of parmesan cheese on top and some crusty bread on the side for dipping. This makes for a hearty meal that everyone will love.

How to Store Sausage Tortellini Soup with Spinach

To store any leftover soup, let it cool completely. Then, place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it in a freezer-safe container for up to a month. Just remember to reheat it thoroughly before serving.

Tips to Make Sausage Tortellini Soup with Spinach

  • For a spicier soup, use spicy sausage instead of mild.
  • You can add more vegetables like carrots or celery for extra nutrition.
  • If you like a thicker soup, let it simmer a bit longer to reduce the liquid.

Variation

You can switch out the tortellini for another type of pasta if you prefer. Additionally, feel free to use kale instead of spinach for a different twist.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and squeeze out excess water before adding it to the soup.

Can I make this soup ahead of time?
Yes, you can make it a day in advance. Just reheat it on the stove when you are ready to serve.

What can I serve with this soup?
This soup goes well with a side salad or some garlic bread to keep your meal light and simple.

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Sausage Tortellini Soup with Spinach

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Non-Vegetarian
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Description

A warm and hearty soup combining sausage, creamy broth, and fresh spinach, perfect for chilly days.

Ingredients

  • 1 lb sweet potatoes, diced
  • 4 cups spinach, fresh
  • 2 cloves garlic, minced
  • 9 oz three-cheese tortellini
  • 1 cup cream
  • 4 cups broth (chicken or vegetable)
  • 1 lb sausage, pork or turkey
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add sausage and cook until browned.
  3. Stir in minced garlic and cook for 1 minute.
  4. Add diced sweet potatoes and cook for 5-7 minutes until slightly tender.
  5. Pour in broth and bring it to a boil.
  6. Stir in the tortellini and cook according to package instructions.
  7. In the last few minutes of cooking, add spinach and cream.
  8. Season with salt and pepper to taste.
  9. Remove from heat and serve hot.

Notes

For a spicier version, use spicy sausage. Add more vegetables for extra nutrition. A thicker soup can be achieved by simmering longer.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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