Tortellini Soup with Italian Sausage

Jump to Recipe

One of my favorite recipes, this Tuscan tomato tortellini soup with Italian sausage is just incredible. A hearty meal served with cheese and spinach pasta.

Tortellini Soup with Italian Sausage

I was totally inspired to try something like this for our next pasta dinner. For my recipe, I added some fresh Tuscan kale and spinach to the tomato tortellini soup with Italian sausage. I always try to get some healthy greens into each meal. I also toasted up some nice crunchy sourdough bread and dinner was ready in no time!

This tomato soup had me reminiscing about my enjoyable vacation in Italy way too long ago, eating my way through each city! The ripe San Marzano diced tomatoes, tender onions, garlic, red pepper flakes, and oregano make a beautiful fragrant soup with a hint of lingering heat.

a hearty meal served with cheese and spinach pasta.

Instead of cream, tangy plain Greek yogurt gives the soup the creaminess it needs without all of the extra fat while adding some protein. The savory Italian sausage is an excellent addition to the soup and makes the dish a little more hearty.

Not having the time to make fresh pasta, I bought some beautiful organic spinach and cheese tortellini from Pasta Prima (my favorite pasta company from Northern California). The mini pasta bites cooked up within minutes and were the perfect addition to the soup. Topped with freshly grated Parmesan cheese and chopped basil, we were ready to Mangia Mangia!

spoon lifting tortellini out of the soup bowl

big white bowl Tuscan tomato tortellini soup with Italian sausage

Fill a nice big bowl with this creamy tomato soup and tender spinach and ricotta cheese tortellini, it will leave you satisfied and asking for more! Not to mention is so simple to make, definitely something to fill that weekday dinner slot. If you’re looking for more Italian inspired dishes, try my recipe for hearty spaghetti and meatballs, or some delicious savory butternut squash soup.

What is the best way to use dried herbs in cooking?

If you have fresh herbs to add to your recipe, go for it! However, it’s nice to have some concentrated, flavorful herbs in your pantry. I always have dried thyme, basil, and oregano on hand as I make a lot of Italian soups and sauces. Try to buy dried herbs in small amounts and use them within a few months so they still give a flavorful punch. Before adding them to your dish, crush them in your palm by rubbing them gently with your finger to release the aromatic oils. Give them some time to rehydrate and infuse their flavor by adding them at the beginning or middle of cooking. Typically 1 teaspoon of dried herbs is equal to 1 tablespoon (3 teaspoons) of cut fresh herbs. (Source: Better Homes and Gardens)

Pin this recipe to save for later

Pin This

Tortellini Soup with Italian Sausage

One of my favorite recipes, this Tuscan tomato tortellini soup with Italian sausage is just incredible. A hearty meal served with cheese and spinach pasta.
Pin Print Review
4.86 from 7 votes
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings 3 servings
Course Soup
Cuisine Italian

Ingredients

  • 2 tablespoons olive oil
  • ¼ cup yellow onion, chopped, cut into ¼-inch dices
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 28 ounces tomatoes, can of diced San Marzano recommended
  • 2 cups chicken stock, or broth
  • ½ teaspoon kosher salt, more as needed
  • teaspoon black pepper, more as needed
  • ¼ cup plain greek yogurt
  • 12 ounces italian sausage, uncooked
  • 9 ounces tortellini, (1 package) I use Pasta Prima Spinach and Cheese
  • 2 cups tuscan kale, chopped, cut into ¼-inch strips
  • 2 cups spinach
  • 2 tablespoons basil, chopped
  • ¼ cup parmesan cheese, grated

Instructions 

  • In a large pot heat 1 tablespoon olive oil over medium heat. Add onion and garlic and cook until tender, frequently stirring for about 3 minutes. Stir in dried oregano and crushed red pepper flakes.
  • Add the entire can of diced tomatoes and chicken stock. Bring soup to a boil, and then reduce to a simmer on low for 15 minutes.
  • In a large frying pan, heat 1 tablespoon olive oil over medium heat. Separate the sausages into marble-sized pieces, removing them from the casings as you form each small ball, discard the casing. Add sausage to the frying pan, brown and cook, occasionally stirring until the meat is cooked all the way through, about 7 minutes. Turn off the heat and set aside.
  • Once the soup is done simmering, use a hand immersion blender (or blender) to puree the soup until smooth. Stir in the Greek yogurt and whisk until combined. Add the salt and pepper, adjusting the seasoning as needed. Keep the soup at a simmer to stay warm.
  • Bring a medium-sized pot with 4 quarts of water to a boil. Add the tortellini to the boiling water and stir immediately. Boil pasta gently for 4 to 6 minutes or until desired tenderness is achieved. Scoop the tortellini out of the water and strain.
  • Add the chopped kale to the soup, stir and simmer for 4 minutes. Add the tortellini and sausage to the soup. Add the spinach to the soup and stir until the leaves have just wilted, about 2 minutes.
  • Transfer soup to serving bowls and top with fresh chopped basil and grated Parmesan cheese.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register now

Nutrition Facts
Tortellini Soup with Italian Sausage
Amount Per Serving
Calories 771 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 15g75%
Polyunsaturated Fat 6g
Monounsaturated Fat 20g
Cholesterol 98mg33%
Sodium 1983mg83%
Potassium 1127mg32%
Carbohydrates 56g19%
Fiber 7g28%
Sugar 11g12%
Protein 40g80%
Vitamin A 12300IU246%
Vitamin C 137.8mg167%
Calcium 400mg40%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?

Tag @jessica_gavin on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Filed under:

This post may contain affiliate links. Please read my disclosure policy.

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
Get my essential cooking techniques that I learned in culinary school.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

4 Comments Leave a comment or review

  1. Stefanie Napolitan says

    I made this soup for a home group, and everyone loved it, even my son who doesn’t like spinach. Thanks for sharing! The flavors were delicious, and the fresh basil and Parmesan as a garnish was a great finishing touch.

    • Jessica Gavin says

      That is so great to hear Stephanie! Thank you for trying the recipe, so happy to hear that everyone enjoyed the meal 🙂

Leave A Reply

Recipe Rating