Italian Sausage Tortellini Soup Recipe

This hearty Italian sausage tortellini soup overflows with flavor and nutrition in every spoonful. Filled with sausage and cheese-stuffed pasta bathed in a savory tomato broth, it makes for a perfectly balanced one-pot meal.

The tortellini provides a protein and complex carb punch along with immune-boosting zinc and B vitamins encased within the dough. Each creamy spoonful delivers antioxidants via the tomatoes and vitamin-rich spinach.

Meanwhile, the aromatic veggies like onion and garlic add not only a depth of flavor but also powerful compounds that aid against inflammation tied to chronic disease. Yet with minimal hands-on prep time required before letting everything simmer together, this soup greatly simplifies healthy eating for hectic weeknights.

Within just 40 minutes, you can be nourishing your family with this nutritious all-in-one dinner brimming with ingredients to support digestive health, heart health, muscular recovery, and beyond. The hearty blend of protein, fiber, vitamins, and minerals makes this flavorful soup a smart way to refuel after extra busy days.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Servings: 18

Original recipe by Natasha Bull


  • 48 ounces Italian sausage see note
  • 1.5 medium onion chopped finely
  • 6 sticks celery chopped finely
  • 6 tablespoons flour
  • 9-12 cloves garlic minced
  • 12 cups chicken broth
  • 3 (28 ounce) can diced tomatoes with juices
  • 0.75 teaspoon Italian seasoning
  • 6 generous cups refrigerated cheese tortellini
  • 3 cup heavy/whipping cream
  • 6 cups (packed) fresh baby spinach optional
  • Salt & pepper to taste


  1. Add the sausage meat to a large soup pot. Sauté over medium-high heat, stirring occasionally, for 7-10 minutes, or until the sausage is browned all over.
  2. Take the sausage out of the pot and set it aside on a paper towel lined plate. Leave about a tablespoon of the fat in the pot (drain any excess).
  3. Add the onion and celery to the pot and cook for 4-5 minutes.
  4. Add the flour and garlic and cook for a minute, stirring constantly.
  5. Slowly add the chicken broth and stir until the flour has completely dissolved.
  6. Add the canned tomatoes and Italian seasoning to the pot. Also add the sausage back in.
    Increase the heat to high and bring the soup to a gentle boil.
  7. Once it’s boiling, add the tortellini and reduce the heat so it’s gently simmering. Cook for 5 minutes.
  8. Stir in the cream and cook for another 5 minutes.
  9. Stir in the spinach and season with salt & pepper to taste.


  • For the sausages, anything around the 16 ounce/1 pound ballpark is fine – it doesn’t need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings.
  • Original recipe by Natasha Bull
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