Robust Sausage and Spinach Tortellini Soup Recipe

This Creamy Sausage and Spinach Tortellini Soup is simply delightful, packed with vegetables and makes an ideal cozy dish that can be effortlessly prepared in your instant pot, slow cooker, or directly on the stove!

Here in our kitchen, it’s officially soup season! There’s little that compares to a big pot of soup gently bubbling on the stove during the chilly winter months, and this straightforward sausage tortellini soup recipe is sure to please the entire family! It’s perfect for those hectic weeknights after a long day when you need something quick on the dinner table. Hearty sausage, cheesy tortellini, robust white beans, and plenty of fresh vegetables like leafy spinach, onion, celery, and carrots come together for a bounty of flavor, and can be prepared easily right in your instant pot, slow cooker, or on the stovetop!

No need to whisk in flour to achieve a creamy texture for this cheesy tortellini soup either. Just finish it off with some freshly grated parmesan cheese and a sprinkle of fresh herbs. Pair it with a side of garlic bread or any crusty bread along with a green salad for a complete dining experience. Pure comfort food ready in just 30 minutes. Quick and effortless to prepare with an abundance of flavor, and the best part is the leftovers taste even better the following day! Truly a family favorite.

Ingredients You’ll Need

• turkey sausage – this brings a wealth of flavor, though lean ground turkey, ground chicken, ground beef, chicken sausage, hot Italian sausage, or pork sausage would also work well.
• fresh tortellini – I opted for three cheese tortellini, though any variety will work perfectly in this dish, or you could substitute fresh cheese tortellini with some regular or gluten-free pasta as required.
• cannellini beans – these lend a hearty texture to the soup, but any type of white bean can be utilized.
• tomatoes – if diced tomatoes aren’t available, feel free to use a can of tomato sauce or even tomato paste to not only thicken the soup but also to enrich the flavor. I love a good tomato-based soup!
• chicken broth – I selected low sodium chicken broth, but alternatives like chicken stock, vegetable broth, or beef broth are also suitable.
• half and half – this ingredient makes the soup rich, smooth, and wonderfully creamy while being a lighter choice compared to heavy cream, but if you lack half and half, full-fat coconut milk or heavy cream can work as substitutes.
• fresh vegetables – I included a mix of diced yellow onion, celery, and carrots alongside some fresh baby spinach (or fresh basil). Feel free to throw in mushrooms, bell peppers, zucchini, or kale to mix things up.
• garlic – minced garlic cloves give a flavor boost and are a must for this soup!
• herbs and seasonings – a blend of dried thyme, oregano, rosemary, salt, and black pepper works wonders. Fresh herbs taste amazing too! Alternatively, you could use a tablespoon of Italian seasoning in place of thyme, oregano, and rosemary. For a spicy twist, add some red pepper flakes.

How to Make Tortellini Soup

Recognizing that everyone has their preferred method for creating homemade soup, I’m sharing the process for making this creamy sausage tortellini soup using a crock pot, your Instant Pot, and on the stove!

Slow Cooker Tortellini Soup

1. In a skillet over medium heat, brown and crumble the spicy Italian sausage, then transfer the cooked sausage to the bowl of your crockpot along with the remaining ingredients, apart from the half and half, tortellini, and spinach (which you’ll add later).
2. Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. About 30 minutes before serving, stir in the half and half, tortellini, and fresh spinach, cover, and continue cooking. Serve with grated parmesan cheese, fresh herbs, and a side salad.

Instant Pot Tortellini Soup

1. Activate the SAUTE function on your Instant Pot and cook the sausage with a bit of olive oil or butter.
2. Once the sausage is cooked and crumbled, ensure to scrape up the browned bits from the pot with a wooden spoon. Add the onion, carrots, and celery, and sauté until the onions become translucent, then add the garlic and cook for an additional 30 seconds. Mix in the seasonings, then add chicken broth, diced tomatoes, and beans.
3. Seal the lid, ensuring the vent is set to SEALING, then choose the PRESSURE COOK/MANUAL function and set the cooking time to 5 minutes. The Instant Pot will take about 10 minutes to reach pressure before the countdown begins.
4. After the 5 minutes are complete, allow the Instant Pot to naturally release steam for about 5 minutes, then perform a quick release of any remaining pressure, using an oven mitt or towel to shield your hand from the steam, and remove the lid.
5. Select the SAUTE function again and bring the soup to a boil. Stir in the half and half until fully combined, then add the tortellini and spinach, cooking for about 4 to 5 minutes, until the tortellini turns tender and floats atop. Serve with grated parmesan cheese and fresh herbs.

Stovetop Tortellini Soup

1. Drizzle olive oil (or butter) in a large heavy pot or Dutch oven over medium-high heat and brown the sausage until crumbled.
2. Next, incorporate the onion, carrots, and celery, sautéing until softened, which takes about 4 to 5 minutes. Add the garlic and sauté for an additional 30 seconds, followed by the seasonings, mixing well.
3. Pour in the chicken broth, diced tomatoes, and beans, bringing the mixture to a boil. Cover the pot, reduce heat to low, and let the soup simmer for around 20 minutes, stirring occasionally.
4. Incorporate the half and half, mixing until thoroughly combined, then add 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.

Prepping and Storage

To Store: This creamy tortellini soup will remain fresh in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but it’s best enjoyed within the first few days. Keep in mind that the tortellini will absorb the soup the longer it sits, so you may want to add a bit more chicken broth to the leftovers before reheating on the stove or in the microwave.

To Freeze: If you plan to freeze this soup, I recommend leaving out the tortellini until you’re ready to reheat. Cooked tortellini may become mushy when sitting for extended periods, and nobody desires a mushy soup! This soup can be stored in the freezer for up to a month in a sealed, airtight container. When you’re ready to cook, thaw in the fridge overnight, then reheat on the stovetop or in the slow cooker, adding tortellini at the end as per the recipe guidelines.

More Soup Recipes You’ll Love

• Chicken and Wild Rice Soup – the ultimate creamy soup brimming with flavor, filled with chicken, veggies, and tender wild rice – a reader favorite!
• Creamy Broccoli Cheddar Soup – a tasty low-carb soup loaded with veggies and made in less than 30 minutes.
• Chicken Tortilla Soup – the perfect dinner for busy nights with a rich tomato broth that can be easily prepared in your instant pot, slow cooker, or on the stove.
• Detox Immune-Boosting Chicken Soup – an excellent remedy for cold and flu season packed with antioxidants that enhance immunity and is truly delicious.
• Creamy Tomato Hummus Detox Soup – filled with flavor and brimming with immune-boosting ingredients like garlic, ginger, chickpeas, turmeric, carrots, and leafy greens simmering in a creamy tomato broth.
• Slow Cooker Chicken Fajita & Quinoa Soup – a blend of your favorite flavors in one pot, and I love how the chicken marinates in everything throughout the day.
• One Pot Spicy Sausage & Kale Soup – a substantial soup made with savory sausage that’s simple and only takes 5 minutes to prepare in a pot or slow cooker.

Hope you all relish this Italian Sausage Tortellini Soup. If you enjoy it as much as we do, please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! May this become your new favorite soup!