This sausage tortellini soup with spinach and sundried tomatoes is both creamy and delicious! Made in just 30 minutes, this easy soup is perfect for a quick weeknight dinner.
This post was originally published in November 2020 and has been updated for content.
Homemade soup is one of my favorite things to make when it's cold outside. It's both warm and comforting, and this sausage tortellini soup especially hits the spot.
This soup is full of delicious Italian flavors and goes great with a freshly baked loaf of Italian pesto bread or crispy potato wedges.
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🍜 Ingredient notes
- Tortellini - Either refrigerated, frozen or homemade tortellini can be used for this recipe and you will need about 1 pound. Tortelloni, which are larger than tortellini can also be used as well as ravioli.
- Sausage - I like using a mild ground Italian sausage for this recipe. For a zestier soup, use hot Italian sausage. Whole Italian sausage that has been sliced, may also be used.
- Sundried Tomatoes - The sundried tomatoes add a nice sweet flavor to the soup. Fresh or canned diced tomatoes can be used as substitutes.
- Milk - The milk in this recipe gives that soup a creamier flavor without being too heavy. For an even creamier soup, try half and half or heavy cream instead.
- Spinach - Baby spinach gives this soup a sweet, earthy flavor. Regular spinach or kale, may also be used.
📋 Substitutions and variations
- Meat - Substitute the Italian sausage with ground beef, chicken or mini meatballs.
- Vegetarian - Omit the sausage or replace with a plant based sausage alternative for a vegetarian version of the creamy tortellini soup.
🔪 Step by step instructions
First, cook the sausage in olive oil in a dutch oven or large pot on the stovetop. Add in the garlic, sundried tomatoes, italian seasoning and red pepper flakes and cook for a couple more minutes. Sprinkle the flour over the sausage and stir to combine and make a roux, which will thicken the soup.
Slowly pour in the vegetable broth, while stirring and scraping the bottom of the pot to remove any stuck on bits. Bring the mixture to a boil, add the tortellini and cook for about 5 minutes until they float to the top. Stir in the milk and cook for an additional 5-10 minutes until the soup is slightly thickened.
Remove the soup off of the heat and stir in the fresh spinach. Season with salt and pepper and serve!
⭐ Expert tips
- Break up the sausage with a spoon while you are cooking it so that it is in smaller pieces.
- When adding the flour, sprinkle it in so that it doesn't clump and absorbs properly.
- Add the vegetable broth slowly, while stirring, so that it incorporates with the flour properly to thicken the soup.
- Cook the tortellini just until they just are cooked through. You will know they are done when they float to the top.
🥡 Storage instructions
Leftover soup will keep for 3-5 days in an airtight container in the refrigerator and can be reheated in the microwave or in a pot on the stovetop over medium heat.
🍜 More homemade soup recipes
If you loved this sausage tortellini soup recipe, check out these other homemade soup recipes that I know you will love too!
Don't forget! If you make this recipe, be sure to leave a comment and give it a rating. I love to hear from each and every one of you! Tag me on Facebook and Instagram as well! It makes my day to see all of your photos of the food you have made.
📖 Recipe
Creamy Sausage Tortellini Soup
Ingredients
- 2 Tablespoons olive oil
- ½ pound ground mild Italian sausage
- 2 cloves minced garlic
- 4 ounces julienned sundried tomatoes packed in oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ½ cup all purpose flour
- 6 cups vegetable broth
- 1 pound frozen or refrigerated cheese tortellini
- 2 cups whole milk
- 3 cups fresh spinach
- salt and pepper to taste
Instructions
- Heat a large pot or dutch oven over medium heat on the stovetop with the olive oil. Add the Italian sausage and cook, while breaking it up, until browned, approximately 5 minutes.
- Add minced garlic, sundried tomatoes, Italian seasoning and red pepper flakes and cook, while stirring for 2 minutes.
- Sprinkle the flour over the top of the sausage and spices and cook, while stirring, until the flour is absorbed.
- Slowly add in vegetable broth while stirring, scraping the bottom of the pot to remove any stuck on bits.
- Increase the heat to medium high and bring the liquid to a boil, then add in tortellini and cook for 5 minutes, or until the tortellini floats to the top.
- Stir in the milk and return the soup to a boil over medium heat, cooking for 5-10 minutes until slightly thickened.
- Remove the soup off of the heat and stir in the fresh spinach. Season with salt and pepper as desired.
Notes
- Break up the sausage with a spoon while you are cooking it so that it is in smaller pieces.
- When adding the flour, sprinkle it in so that it doesn't clump and absorbs properly.
- Add the vegetable broth slowly, while stirring, so that it incorporates with the flour properly to thicken the soup.
- Cook the tortellini just until they just are cooked through. You will know they are done when they float to the top.
Substitutions and Variations
- Tortellini - Either refrigerated, frozen or homemade tortellini can be used. Tortelloni or ravioli may be used as well.
- Sausage - Either mild or hot ground Italian sausage may be used, as well as whole Italian sausage that has been sliced.
- Sundried Tomatoes - Fresh or canned diced tomatoes can be used as a subsitute.
- Milk - For a creamier soup, use half and half or heavy cream instead.
- Spinach - Baby spinach is preferred for this recipe, but regular spinach or kale, may also be used.
Sarah Hull says
My family absolutely loved this soup! It was the perfect start to soup season I’m the Midwest!!! Delicious!!
Amanda says
Thank you Sarah! So happy you guys enjoyed it!