Easy Italian Sausage and Tortellini Tomato Soup
Featuring fresh tortellini, seared Italian sausage, and wilted spinach, this creamy tomato soup is the perfect weeknight dish to warm you up this winter and only takes 45 minutes!
It might be 70 degrees outside, but my body isn’t done with soup season just yet—to finish off this winter season, I’m bringing you this quick and easy sausage and tortellini tomato soup!
Ingredients You’ll Need
Since it’s made with minimal ingredients, this soup is the perfect weeknight dinner—here’s everything you’ll need!
- Olive oil. To sear the sausage and aromatics.
- Mild Italian sausage. You can also use spicy Italian sausage if you like more heat.
- Onion. Yellow or sweet onions work best.
- Shiitake mushrooms. Optional, if you don’t like them (I understand the mushroom slander).
- Garlic.
- Tomato paste. For a deeper tomato flavor.
- Crushed tomatoes. For thickness and texture.
- Red pepper flakes. Optional, if you like a spicier soup.
- Chicken stock. To add volume and flavor to the soup.
- Salt. As with any dish, you need a balance of salt to bring out the flavor.
- Baby spinach or curly kale. You’ll need at least 2 cups for the recipe since it’ll wilt down!
- Fresh tortellini. I typically use cheese tortellini, but you can also use spinach, mushroom, or sausage tortellini.
- Heavy cream. For richness.
What to Serve With Tortellini Soup
While you can have this soup on its own, here are a few things I like to serve it with to elevate it!
- Grated Parmesan cheese. I prefer freshly grated Parmesan, since it melts easier.
- French bread. I love a warm, buttered French baguette, but sourdough works, too!
- Caesar salad (on the side). Adds a bit of freshness to lighten the soup.
Storage Instructions
If you have any leftovers, you can store them in an airtight container in the fridge for around 4 days. When you want to serve, reheat the soup in the microwave or on the stove. Unfortunately, this recipe is not good to freeze, since the pasta will continue to absorb liquid and take on a grainy, disintegrating texture.
still hungry? Check out these other soup recipes!
- Easy Lasagna Soup.
- The BEST Turkery Chili.
- Red Beans and Rice.
Be sure to rate this recipe and leave a comment down below!
Italian Sausage and Tortellini Tomato Soup
Ingredients
- 1-2 tablespoons olive oil
- 1 pound mild Italian sausage
- 1 medium yellow onion, diced
- 5 ounces chopped shiitake mushrooms, optional
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 (14-ounce) can crushed tomatoes
- A dash of red pepper flakes (optional)
- 1 quart chicken stock
- 1 teaspoon sea salt
- 2 cups packed baby spinach or chopped curly kale
- 10 ounces fresh tortellini
- 1 cup heavy cream
- Grated parmesan cheese
Instructions
- Place a large pot over medium-high heat and add the olive oil. Once shimmering, add in the Italian sausage and sear, breaking up the meat until golden brown and fully cooked.
- Remove the sausage from the pan and drain on paper towels. Set aside.
- Reduce the heat to medium. If needed, add more olive oil, then add the chopped yellow onions and mushrooms (if using) with a pinch of salt. Cook until the onions are soft and translucent, around 5-7 minutes, then add in the minced garlic and cook for 1 minute more, being careful not to burn.
- Stir in the tomato paste and cook for 1-2 more minutes, until sweetened, caramelized, and slightly darkened in color. Add the crushed tomatoes and red pepper flakes (if using), then carefully add the chicken stock and salt.
- Once the soup boils, reduce the heat to a simmer and cook until thickened, around 15 minutes. Stir in the spinach (or kale), fresh tortellini, and heavy cream.
- Cook for 3-5 minutes more, until the spinach is wilted and the pasta is tender. Remove the pot from the heat and serve warm with grated parmesan and French bread.
This was fabulous!!!