This Creamy Sausage and Spinach Tortellini Soup is delectable, packed with vegetables, and is an ideal cozy dish that can be effortlessly prepared in your instant pot, slow cooker, or on the stovetop!
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Bring on ALL the comforting soups this winter! Nothing is more satisfying than a large pot of soup simmering on the stove during a chilly weekend, and this sausage and spinach tortellini soup recipe meets all the criteria! Featuring seasoned lean turkey sausage, cheesy tortellini, hearty white beans, and a bounty of fresh vegetables like leafy spinach, onion, celery, and carrots. SO much taste, and it can easily be prepared right in your instant pot, slow cooker, or on the stovetop!
There’s no need to whisk in any flour to create this creamy soup. Just finish it with some fresh grated parmesan cheese, a dash of fresh herbs, and pair with garlic bread or a side salad for the ultimate comfort meal. Quick and simple to prepare, SO much flavor, and I guarantee everyone will adore it!
Ingredients You’ll Need
- turkey sausage – this contributes incredible flavor, but you could also substitute with lean ground turkey, ground chicken, Italian sausage, or even ground beef
- fresh tortellini – I opted for three cheese tortellini, but any type will suffice in this soup, or you can replace the tortellini with another pasta
- cannellini beans – these make the soup wonderfully hearty, but any white beans will do
- tomatoes – if diced tomatoes aren’t available, you can use a can of tomato sauce or tomato paste, which not only thickens the soup but also adds a nice richness
- chicken broth – you could also use vegetable broth, beef broth, or any stocks you have available
- half and half – this gives the soup a rich, smooth, and exceptionally creamy texture, serving as a lighter alternative to heavy cream; if you lack half and half, feel free to use full-fat coconut milk or heavy cream
- veggies – I included a mix of chopped yellow onion, celery, and carrots along with fresh baby spinach (or fresh basil); feel free to incorporate mushrooms, bell peppers, zucchini, or kale
- garlic – minced garlic cloves significantly enhance the flavor, making it a must for this soup!
- herbs and seasonings – a blend of dried thyme, dried oregano, dried rosemary, salt, and pepper; fresh herbs are equally delightful! You could also swap one tablespoon of Italian seasoning for thyme, oregano, and rosemary. Adding some red pepper flakes will give this soup a lovely kick!
How to Prepare Tortellini Soup
Since many of you utilize various methods for making soups, I’m providing instructions for crafting this creamy sausage tortellini soup in the crock pot, your Instant Pot, and on the stove!
Crock Pot
- In a skillet over medium heat, brown and crumble the turkey sausage, then transfer it to your crockpot along with the other ingredients, excluding the half and half, tortellini, and spinach (you’ll add these later).
- Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. About 30 minutes before serving, mix in the half and half, tortellini, and fresh spinach, cover, and keep cooking. Serve with grated parmesan cheese and fresh herbs.
Instant Pot
- Choose the SAUTE function on your Instant Pot and cook the sausage with a little olive oil or butter.
- Once the sausage is cooked and crumbled, add the onion, carrots, and celery, sautéing until the onions become translucent, then stir in the garlic and cook for an additional 30 seconds. Incorporate the seasonings, mixing thoroughly, and add the chicken broth, diced tomatoes, and beans.
- Secure the lid, ensuring the vent is positioned to SEALING, then select the PRESSURE COOK/MANUAL function and set the cooking time for 5 minutes. The Instant Pot will take approximately 10 minutes to reach pressure, after which the timer will start.
- After 5 minutes, allow the Instant Pot to naturally release steam for about 5 minutes, then perform a quick release of any remaining pressure. Be cautious and wear an oven mitt or use a towel for protection against steam, then remove the lid.
- Choose the SAUTE function and bring the soup to a boil. Stir in the half and half until thoroughly combined, then mix in the tortellini and spinach, cooking for about 4 to 5 minutes until the tortellini is tender and begins to float. Serve with grated parmesan cheese and fresh herbs.
Stovetop
- Drizzle olive oil (or butter) in a large soup pot or Dutch oven over medium-high heat and cook the sausage until browned and crumbled.
- Add the onion, carrots, and celery, sautéing until softened, approximately 4 to 5 minutes. Then mix in the garlic and sauté for an additional 30 seconds before adding the seasonings and stirring well.
- Pour in the chicken broth, diced tomatoes, and beans, bringing the mixture to a boil. Cover the pot, reduce the heat to low, and allow the soup to simmer for about 20 minutes, stirring occasionally.
- Stir in the half and half until fully blended, then add the tortellini and spinach, cooking for another 4 to 5 minutes, until the tortellini is tender and floats to the top. Serve with grated parmesan cheese and fresh herbs.
Prepping and Storage
This creamy tortellini soup can be stored in your refrigerator in a sealed, airtight container for up to 3 to 4 days, though it’s best enjoyed within the first few days. Keep in mind that the tortellini will absorb the soup over time, so you may want to add a little more chicken broth to the leftovers before reheating on the stove or in the microwave.
If you plan on freezing the soup, I recommend leaving out the tortellini until you’re ready to reheat. Cooked tortellini can get mushy after prolonged sitting, and a mushy soup is not desirable! The soup can be stored in the freezer for up to a month in a sealed, airtight container. To prepare, thaw in the fridge overnight, then reheat on the stovetop or in the slow cooker, adding the tortellini at the end as per the recipe instructions.
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To prepare in your Crock Pot:
In a skillet over medium-high heat, brown and crumble the turkey sausage, then transfer it to the bowl of your crock pot along with the other ingredients, omitting the half and half, tortellini, and spinach (you’ll add these later).
Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. Around 30 minutes before serving, stir in the half and half, tortellini, and fresh spinach, and continue to cook. Serve with grated parmesan cheese and some fresh herbs.
To prepare in your Instant Pot:
Press the SAUTE function on your Instant Pot and cook the sausage with a bit of olive oil or butter. Once the sausage is browned and crumbled, add the onion, carrots, and celery, sautéing until the onions turn translucent, then add the garlic and cook for an additional 30 seconds.
Add the seasonings, mixing well, then pour in the chicken broth, diced tomatoes, and beans. Secure the lid, ensuring the vent is set to SEALING, then select the PRESSURE COOK/MANUAL function and set the cooking time to 5 minutes. The Instant Pot will take roughly 10 minutes to build up pressure, after which the timer will commence.
When the 5 minutes is completed, let the Instant Pot naturally release steam for about 5 minutes, then perform a quick release of the remaining pressure, taking care to wear an oven mitt or use a towel to shield your hand from steam, and remove the lid.
Select the SAUTE function to bring the soup to a boil. Mix in the half and half until well combined, then add the tortellini and spinach, cooking for about 4 to 5 minutes, until the tortellini becomes tender and begins to float. Serve with grated parmesan cheese and fresh herbs.
To prepare on the Stovetop:
Drizzle olive oil in a large soup pot or Dutch oven over medium-high heat and brown the sausage until crumbled. Then, add the onion, carrots, and celery, sautéing for approximately 4 to 5 minutes until softened.
Add the garlic and sauté for another 30 seconds before mixing in the seasonings well. Pour in the chicken broth, diced tomatoes, and beans, bringing them to a boil. Cover the pot, lower the heat, and let the soup simmer for about 20 minutes, stirring occasionally.
Stir in the half and half until fully combined, then add the tortellini and spinach, cooking for an additional 4 to 5 minutes until the tortellini is tender and floats to the top. Serve with grated parmesan cheese and fresh herbs.
*This soup can be kept in your fridge in a sealed airtight container for up to 3 to 4 days, but is best enjoyed within the first few days.
Serving: 1/8th of recipe | Calories: 320kcal | Carbohydrates: 30.5g | Protein: 22.8g | Fat: 10.7g | Saturated Fat: 4.1g | Sodium: 915.3mg | Fiber: 4.3g | Sugar: 2.9g
Nutrition information is automatically calculated, so should only be used as an approximation.