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+ servings
tortellini sausage soup with spinach in a round dutch oven pot with a wooden spoon

Creamy Sausage Tortellini Soup

Amanda
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.
5 from 33 votes
Cook Time 30 mins
Total Time 30 mins
Course Main Dishes, Soup
Cuisine American, Italian
Servings 6 servings
Calories 561 kcal

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.
 

Storage Suggestions

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.

Nutrition

Serving: 1.5cupsCalories: 561kcalCarbohydrates: 60gProtein: 24gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 66mgSodium: 1640mgPotassium: 955mgFiber: 6gSugar: 15gVitamin A: 2235IUVitamin C: 13mgCalcium: 250mgIron: 5mg
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