Sausage and Spinach Tortellini Soup
This Creamy Sausage and Spinach Tortellini Soup is delicious, loaded with veggies and makes the perfect cozy meal that can easily be made in your instant pot, slow cooker or right on the stove!
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It’s officially soup season over here! There’s just nothing better than a large pot of soup simmering on the stove during the cold winter months and this easy sausage tortellini soup recipe is one the whole family will love! Perfect for those busy weeknights after a long day when you need something on the dinner table fast. Hearty sausage, cheesy tortellini, hearty white beans, and loads of fresh veggies like leafy spinach, onion, celery and carrots. SO much flavor and can easily be made right in your instant pot, slow cooker or on the stove top!
No need to whisk in any flour to make this creamy cheese tortellini soup either. Just top with some fresh grated parmesan cheese and a sprinkle of fresh herbs. Serve with a side of garlic bread or other crusty bread and a green salad for a complete meal. Pure comfort food in just 30 minutes. Quick and easy to make with SO much flavor and the best part is leftovers taste even better the next day! A true family favorite.
Ingredients You’ll Need
- turkey sausage – this adds so much flavor, but you could also use lean ground turkey, ground chicken, ground beef, chicken sausage, hot Italian sausage or pork sausage.
- fresh tortellini – I used three cheese-filled tortellini, but any type will work just fine in this soup or you can swap out the fresh cheese tortellini for some pasta or gluten-free pasta, as needed.
- cannellini beans – these help make this soup so hearty, but any type of white beans will work in this.
- tomatoes – if you don’t have diced tomatoes, feel free to add a can of tomato sauce or you could use tomato paste which not only makes this soup thicker, but adds a nice richness to it too. I love a tomato-based soup!
- chicken broth – I used low sodium chicken broth, but you could also use chicken stock, vegetable broth, or beef broth.
- half and half – this makes the soup rich, smooth and oh so creamy while being a lighter option from heavy cream, but if you don’t have half and half, feel free to use full-fat coconut milk or heavy cream.
- fresh vegetables – I used a combination of chopped yellow onion, celery and carrots along with some fresh baby spinach (or fresh basil), but feel free to add in mushrooms, bell peppers, zucchini, or kale.
- garlic – minced garlic cloves really punches up the flavor and is a must in this soup!
- herbs and seasonings – a combination of dried thyme, dried oregano, dried rosemary, salt and black pepper, fresh herbs taste amazing too! You could also substitute one tablespoon of Italian seasoning for the thyme, oregano and rosemary. Adding in some red pepper flakes will give you a spicy soup.
Swap out the turkey sausage for some shredded chicken and make delicious creamy chicken tortellini soup! We always have leftover chicken or you could use some rotisserie chicken to make it quick and easy. Perfect for picky eaters!
How to Make Tortellini Soup
Because I know all of you use a variety of different methods when making homemade soup, I’m sharing how to make this creamy sausage tortellini soup in the crock pot, your Instant Pot and on the stove top!
Slow Cooker Tortellini Soup
- In a skillet over medium heat, brown and crumble the spicy Italian sausage and transfer the cooked sausage to the bowl of your crockpot along with the rest of the ingredients, except for the half and half, tortellini and spinach (you’ll add these later).
- Cover and cook on low 7 to 8 hours, or on high 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, some fresh herbs and a side salad.
Instant Pot Tortellini Soup
- Press the SAUTE function on your Instant Pot and cook sausage with a little olive oil or butter.
- Once sausage is cooked and crumbled, scrape up the bottom of the pot with a wooden spoon to get all those browned bits. Add the onion, carrots, and celery and sauté until onions are translucent, then add garlic and cook an additional 30 seconds. Add seasonings, mixing well, then add chicken broth, diced tomatoes and beans.
- Secure the lid, making sure the vent is pushed up to SEALING, then select the PRESSURE COOK/MANUAL function and set the cooking time to 5 minutes. The Instant Pot will take about 10 minutes to come up to pressure and then the timer will begin.
- Once the 5 minutes is up, allow the the Instant Pot to naturally release steam for about 5 minutes then do a quick release of the remaining pressure, making sure to wear an oven mitt or have a towel to protect your hand from any potential steam, and remove the lid.
- Select the SAUTE function and bring the soup to a boil. Add in the half and half, mixing until completely combined, then add the tortellini pasta and spinach and cook for about 4 to 5 minutes, until the tortellini is tender and starts to float to the top. Serve with grated parmesan cheese and some fresh herbs.
Stovetop Tortellini Soup
- Drizzle olive oil (or butter) in a large heavy pot or dutch oven over medium-high heat and cook the sausage until brown and crumbled.
- Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds, then add seasonings, mixing well.
- Pour in the chicken broth, diced tomatoes and beans and bring to a boil. Cover the pot, reduce to low heat, and let the soup simmer for about 20 minutes, stirring occasionally.
- Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until tortellini is tender and starts to float to the top. Serve with grated parmesan cheese and some fresh herbs.
Prepping and Storage
To Store: This creamy tortellini soup will last in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days. Please note that the tortellini will soak up the soup the longer it sits, so you may need to add a little more chicken broth to the leftover soup before reheating on the stove or in the microwave.
To Freeze: If you are planning to freeze this soup, I would leave out the tortellini until ready to re-heat. Cooked tortellini can become mushy sitting that long and no one wants a mushy soup! This soup can be store in the freezer for up to a month in a sealed, airtight container. When ready to cook, thaw out in the fridge over night then re-heat on the stovetop or in the slow cooker and add tortellini at the end per the recipe instructions.
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Hope you all enjoy these Italian Sausage Tortellini Soup. If you love this as much as we do, please leave a star rating 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! Hope this becomes your new favorite soup!
Sausage and Spinach Tortellini Soup
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Ingredients
- 1 Tbsp olive oil or butter
- 1 lb lean turkey sausage or ground turkey or Italian sausage
- 1 onion diced
- 3 stalks celery chopped
- 2 carrots sliced
- 5 cloves garlic minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 cups chicken broth (or
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14.5 oz) can cannellini beans, rinsed and drained
- 1 cup half and half or heavy cream
- 9 oz package cheese tortellini
- 4 cups fresh baby spinach
- Garnish with grated parmesan cheese and fresh parsley and fresh basil
Instructions
To make in your Crock Pot:
- In a skillet on medium-high heat, brown and crumble the turkey sausage and transfer it to the bowl of your crock pot along with the rest of the ingredients, except for the half and half, tortellini and spinach (you’ll add these later).
- Cover and cook on low 7 to 8 hours, or on high 3 to 4 hours. About 30 minutes before serving, add in the half and half, tortellini and fresh spinach, and continue cooking. Serve with grated parmesan cheese and some fresh herbs.
To make in your Instant Pot:
- Press the SAUTE function on your Instant Pot and cook sausage with a little olive oil or butter. Once sausage is cooked and crumbled, add onion, carrots, and celery and sauté until onions are translucent, then add garlic and cook an additional 30 seconds.
- Add seasonings, mixing well, then add chicken broth, diced tomatoes and beans. Secure the lid, making sure the vent is pushed up to SEALING, then select the PRESSURE COOK/MANUAL function and set the cooking time to 5 minutes. The Instant Pot will take about 10 minutes to come up to pressure and then the timer will begin.
- Once the 5 minutes is up, allow the the Instant Pot to naturally release steam for about 5 minutes then do a quick release of the remaining pressure, making sure to wear an oven mitt or have a towel to protect your hand from potential steam, and remove the lid.
- Select the SAUTE function and bring the soup to a boil. Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until the tortellini is tender and starts to float to the top. Serve with grated parmesan cheese and some fresh herbs.
To make on the Stovetop:
- Drizzle olive oil in a large pot or dutch oven over medium-high heat and cook the sausage until brown and crumbled. Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes.
- Next, add in the garlic and sauté for an additional 30 seconds, then add seasonings, mixing well. Pour in the chicken broth, diced tomatoes and beans and bring to a boil. Cover the pot, reduce the heat to low, and let the soup simmer for about 20 minutes, stirring occasionally.
- Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until tortellini is tender and starts to float to the top. Serve with grated parmesan cheese and some fresh herbs.
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Nutrition
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