Tasty Spinach Tortellini Soup

Here’s my go-to spinach tortellini soup recipe that combines cheese-filled pasta, fresh spinach, and flavorful broth into a comforting meal. The whole thing comes together in about 30 minutes, which makes it perfect for busy weeknights.

This soup has become my family’s favorite dinner during the cold months. I often make a double batch because everyone always asks for seconds, and it tastes even better the next day. Nothing beats a warm bowl of homemade soup on a chilly evening, don’t you think?

What Kind of Tortellini Should I Use?

For this soup, you’ll find both fresh and dried tortellini at your local grocery store, and either type will work great. Fresh tortellini, usually found in the refrigerated section, cooks up faster and tends to have a more tender texture, while dried tortellini has a longer shelf life and holds its shape well in soup. If you’re going with fresh, cheese tortellini is the classic choice, though you could experiment with other fillings like mushroom or spinach. Just keep in mind that fresh tortellini cooks much quicker than dried – usually in about 3-4 minutes – so you’ll want to add it near the end of your cooking time to prevent it from getting mushy.

Options for Substitutions

This cozy soup recipe is pretty adaptable and here’s how you can switch things up:

• Italian sausage: You can use mild or hot Italian sausage, or swap it for ground turkey, chicken, or even plant-based sausage. If using poultry, add 1 teaspoon of Italian seasoning to make up for the missing herbs in the sausage.
• Tortellini: While cheese tortellini gives this soup its character, you can use any filled pasta variety like mushroom or spinach tortellini. In a pinch, regular small pasta like small shells or orecchiette will work too.
• Spinach: Out of fresh spinach? Try using frozen spinach (thawed and squeezed dry), or swap in kale or Swiss chard – just cook these heartier greens a few minutes longer.
• Chicken stock: Vegetable stock works just fine here, or you can use water plus an extra bouillon cube for more flavor.
• Fresh basil: If fresh basil isn’t available, use 1 teaspoon dried basil instead, or try fresh parsley for a different but still tasty herb note.
• Parmesan: Romano or Pecorino cheese make good alternatives for topping. Or skip the cheese altogether if you’re keeping it dairy-free (besides the tortellini).

Watch Out for These Mistakes While Cooking

The biggest challenge when making tortellini soup is overcooking the pasta, which can turn your perfectly tender tortellini into mushy, falling-apart pieces – add them only in the last 7-8 minutes of cooking and keep an eye on their texture. Another common mistake is rushing the sausage browning process; take your time to properly brown the meat in small chunks, as this develops a rich flavor base that makes your soup extra tasty. If you’re worried about the spinach becoming too wilted and losing its bright color, add it right at the end and just let it wilt for 1-2 minutes before serving. For the best flavor development, let the broth simmer for at least 15-20 minutes before adding the tortellini, and remember to taste and adjust the seasoning before serving since the pasta will absorb some of the salt as it cooks.

What to Serve With Tortellini Soup?

This hearty Italian soup is practically a meal on its own, but a few simple sides can make it even better! A warm, crusty loaf of Italian bread or garlic bread is perfect for soaking up the flavorful broth – I always keep extra on hand because everyone asks for it. For a fresh contrast to the rich soup, try a simple side salad with crisp romaine, cherry tomatoes, and a light Italian dressing. If you’re feeding a hungry crowd, you might want to add some antipasto on the side with olives, cured meats, and marinated vegetables, which really rounds out the Italian-style meal.

Storage Instructions

Keep Fresh: This cozy tortellini soup will stay good in the fridge for 3-4 days when kept in an airtight container. Just keep in mind that the tortellini might absorb more broth as it sits, making the soup thicker – you can add a splash of chicken stock when reheating if needed.

Freeze: If you want to freeze this soup, I recommend doing it before adding the tortellini and spinach. The base soup freezes really well for up to 3 months. When you’re ready to eat, just thaw it overnight and add fresh tortellini and spinach while reheating.

Reheat: Warm up your soup over medium-low heat on the stovetop, stirring occasionally. You can also microwave it in 1-minute intervals, stirring between each. If the soup seems too thick, just add a bit of chicken stock or water until you get the consistency you like.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 45-50 g
• Carbohydrates: 60-70 g

Ingredients

• 1 tablespoon oil
• 1 pound italian sausage
• 3 cloves garlic
• 1/2 onion
• 4 cups chicken stock
• 14-ounce can diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 9 ounces cheese tortellini
• 2 cups fresh baby spinach
• 2 tablespoons chopped basil
• Shredded parmesan (for garnish)

Step 1: Cook the Sausage

Begin by heating 1 tablespoon of oil in a Dutch oven over medium-high heat until hot.

Remove the casings from 1 pound (450 grams) of Italian sausage and break it up before adding it to the pan.

Cook the sausage, stirring frequently, for about 5 minutes until it is completely browned and cooked through.

Step 2: Prepare and Add Aromatics

While the sausage is cooking, mince 3 cloves of garlic and chop half of an onion.

Once the sausage is browned, add the chopped onion and minced garlic to the pot.

Cook for about 5 minutes, stirring occasionally, until the onions are tender and the garlic is fragrant.

Step 3: Build the Soup Base

Add 4 cups (32 ounces) of chicken stock and a 14-ounce can of diced tomatoes to the pot.

Stir in 1 teaspoon of salt and ½ teaspoon of black pepper.

Bring the mixture to a boil, then reduce the heat to medium and let it simmer uncovered for about 15 minutes, stirring occasionally to blend the flavors.

Step 4: Cook the Tortellini

After 15 minutes of simmering, increase the heat back to medium-high and add 9 ounces of cheese tortellini to the pot.

Cook the tortellini according to the package instructions, usually about 4 to 5 minutes, stirring occasionally to ensure they are submerged in the soup.

Step 5: Finish and Adjust the Soup

Once the tortellini is al dente, stir in 2 cups of fresh baby spinach and 2 tablespoons of chopped basil.

Taste the soup and adjust the seasoning if necessary, adding more salt, lemon juice, or hot sauce as desired to enhance the flavors.

Step 6: Serve the Soup

Remove the soup from heat and serve hot, garnished with shredded Parmesan cheese.

Enjoy your comforting and flavorful tortellini sausage soup!