Creamy Tortellini Soup with Sausage and Spinach

One of my favorite soups for the fall is Creamy Tortellini Soup with Sausage and Spinach.  It’s hearty and so very tasty! I’m not a huge pasta-in-soup girl, but the tortellini really makes a wonderful addition to this.  The soup is creamy due to the addition of a small amount of cream (if you’re lactose-intolerant, try coconut milk instead).  And, the sausage is the perfect way to get your protein.  Add some crusty bread and you’ve got an entire meal in a bowl!

Begin this soup by browning the sausage (spicy or mild, pork or chicken).  Set it aside and use the same pot to sauté the onions and fennel with spices.  Add the carrots and garlic and cook for a few minutes.

Stir in the tomato paste and then add the white wine. Finally, add the chicken stock, crushed tomatoes and fresh oregano and let simmer for about 30 minutes.

At this point, add in the tortellini and cook for a few minutes.  Stir in the cream (you can also use coconut milk) and add the sausage to reheat it.  Throw in a couple of handfuls of spinach and let it wilt.

Sprinkle the soup with grated parmesan cheese and serve toasted bread on the side.  Your tummy will thank you!

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Creamy Tortellini Soup with Sausage and Spinach

Makes: 6 servings

Prep Time: 15 minutes

Bake Time: 50 minutes

Total Time: 1 hour & 5 minutes


  • 2 tbsp olive oil, plus more as needed
  • 1 & 1/2 pounds bulk Italian sausage (mild or spicy, chicken or pork)
  • Kosher salt
  • Freshly cracked black pepper
  • 1/2 tsp crushed red pepper, plus more if you want it spicier
  • 1/2 tsp fennel seeds
  • 1 onion, diced
  • 1 fennel bulb, diced
  • 4 carrots, peeled + sliced ¼”
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup white wine
  • 1 28-ounce can crushed tomatoes
  • 1 quart chicken stock
  • 2 large sprigs fresh oregano
  • 1/2 pound cheese-filled tortellini
  • 1/2 cup heavy cream
  • 2 extra large handfuls fresh spinach
  • Grated parmesan cheese, to garnish
  • Toasted bread, for serving


Heat a large dutch oven (or heavy-bottomed pot) over medium-high heat. Add the olive oil. Once hot, add the sausage. Use a wooden spoon to break it apart into bite-sized chunks. Cook the sausage for about 5-6 minutes, stirring often, or until browned on all sides and cooked through. Season with salt and black pepper. Use a slotted spoon to transfer the sausage to a plate.

Reduce the heat to medium. Add the crushed red pepper, fennel seeds, onion, and fennel to the pot. Season again. Sauté for about 8 minutes until slightly caramelized. Add the carrots and garlic. Cook for another couple of minutes.

Stir in the tomato paste. Cook for a minute or so before pouring in the white wine. Allow the wine to simmer for a minute. Add the crushed tomatoes, chicken stock, and oregano sprigs.

Bring the soup to a boil, reduce the heat to a medium-low, and simmer for 30 minutes. Remove the oregano sprigs.

Add the tortellini and cook for 2-3 minutes, or according to the package’s instructions. Stir in the cream and add the sausage back to the soup to heat through. Add the spinach and let wilt. Season with salt and pepper to taste.

Ladle the soup into bowls. Top with lots of grated parmesan cheese and a drizzle of olive oil. Serve with toasted bread alongside for dipping.

Recipe from The Original Dish


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