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This is a picture of a bowl of tortellini soup with spinach and sausage.
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Creamy Tortellini Soup with Spinach & Sausage

Delicious, hearty and filled with flavor, this creamy tortellini soup with spinach and sausage is a full comforting meal even kids will love! Great for meal-prep, easy to put together and customizable, this recipe is must-try for winter.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Global
Servings: 6 servings
Calories: 438.5kcal
Author: Priscilla Lawrence

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 2-3 carrots about 1 cup diced
  • 1-2 leeks washed, white part only, about 1 ½ cup diced
  • 1 pound sweet Italian sausage chicken, turkey or pork, removed from casing
  • 5-6 cloves garlic minced
  • 1 15.5 ounces can crushed tomatoes
  • 2 quarts chicken broth 8 cups
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon black pepper or more to taste
  • 1 cup half and half
  • 10 ounces cheese tortellini
  • 2-3 cups baby spinach chopped
  • freshly grated parmesan
  • fresh basil to taste

Instructions

  • Dice carrots and leeks.
    This is a picture of diced carrots and leeks.
  • Remove the sausage from its casing if bought in links.
    This is a picture of sausage removed from its casing.
  • In a large pot, heat up olive oil over medium high heat. Once hot, add diced carrots leeks, reduce heat to medium, and sauté stirring often with wooden spoon for 7-8 minutes.
    This is a picture of carrots and leeks being sautéed in a Dutch oven.
  • Once tender, push the veggies to the side, add the sausage and sauté to brown it for 4-5 minutes stirring it often, then mix it with the veggies and continue cooking for 5 minutes until no longer pink.
    This is a picture of the pot with sausage added to the carrots and leeks.
  • Add minced garlic and sauté until fragrant, about 2 minutes.
    This is a picture of the pot with garlic added to the sausage, carrots and leeks.
  • Add the crushed tomatoes and all the seasoning. Stir everything together. Sauté for about 2-3 minutes.
    This is a picture of the pot with crushed tomatoes added to the carrots, sausage and leeks.
  • Pour broth in, turn the heat up to medium high, and bring to a boil about 10 minutes.
    This is a picture of the pot with broth added.
  • Add the uncooked tortellini and cook per package directions until soft (most likely about 6-8 minutes).
    This is a picture of the pot with tortellini added.
  • Heat up the half and half in the microwave for about 45 seconds to 1 minute. Then slowly pour it into the soup while stirring. Add freshly grated parmesan.
    This is a picture of the pot with half and half added.
  • Add chopped spinach and stir in. Taste and adjust salt and pepper to taste. Serve with extra parmesan and fresh chopped basil. Enjoy!
    This is a picture of the pot with fresh spinach added.

Notes

  • Broth: add a little more broth (or water) if the soup feels too thick to your taste. I like to add water to the carton of broth and shake it to get all of it.
  • Sausage: I used chicken sausage, you can use anything you prefer, pork, turkey. Either bought in links, loose or in meatballs.
  • Tortellini: refrigerated preferred. Adjust cooking time per package instructions.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 438.5kcal | Carbohydrates: 40.4g | Protein: 28.2g | Fat: 19.9g | Saturated Fat: 7.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.7g | Cholesterol: 72.1mg | Sodium: 1338.9mg | Potassium: 846.6mg | Fiber: 5.1g | Sugar: 10.6g | Vitamin A: 4989.4IU | Vitamin C: 36.5mg | Calcium: 196.5mg | Iron: 10.9mg