Sausage Tortellini Soup with Spinach Recipe
This Sausage Tortellini Soup with Spinach is a hearty and comforting Italian-inspired dish, combining flavorful Italian sausage, tender cheese tortellini, fresh spinach, and a rich tomato broth. Perfect for a cozy dinner, the soup is complemented by optional cheesy crostini made from baguette slices toasted with butter and Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Soup Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground Italian sausage (mild or spicy)
- 1/2 cup diced onion (about 1/2 medium sized onion)
- 1 tablespoon minced garlic (3-4 garlic cloves)
- 28 ounces canned crushed tomatoes
- 32 ounces vegetable or chicken broth
- 2 tablespoons fresh chopped basil (or 1 teaspoon dried)
- Salt and pepper to taste
- 9 ounces refrigerated cheese tortellini
- 2 cups packed fresh baby spinach
Crostini Ingredients (Optional)
- 6 baguette slices (about 1/3 of a baguette)
- 1 tablespoon butter
- 2 tablespoons freshly shredded Parmesan cheese
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Cook Sausage and Garlic: Add the ground Italian sausage and minced garlic to the pot. Cook, breaking up the sausage into small pieces, until browned and no longer pink, about 4-5 minutes. Drain any excess grease to keep the soup from being too oily.
- Add Liquids and Seasoning: Stir in the crushed tomatoes, vegetable or chicken broth, fresh basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-30 minutes to let flavors meld together.
- Cook Tortellini: Add the refrigerated cheese tortellini to the simmering soup. Cook uncovered for about 5 minutes or until the tortellini are tender but still hold their shape.
- Wilt Spinach: Stir in the fresh baby spinach, cover the pot, and turn off the heat. Let the soup sit for 1-2 minutes until the spinach is wilted and incorporated.
- Serve Soup: Ladle the soup into bowls and top each serving with freshly shredded Parmesan cheese.
- Prepare Crostini (Optional): Slice the baguette into ½-inch thick pieces. Butter one side of each slice and place the buttered side down on a hot skillet. Toast until golden brown, then flip the slices, sprinkle the unbuttered side with Parmesan cheese, and cook until the other side is golden and the cheese has melted. Cover briefly if needed to assist melting. Serve crostini alongside the soup.
Notes
- You can use either mild or spicy Italian sausage depending on your heat preference.
- For a vegetarian version, substitute sausage with Italian seasoned plant-based protein and use vegetable broth.
- Fresh basil adds the best flavor, but dried basil works well in a pinch.
- Be sure not to overcook the tortellini to prevent them from becoming mushy.
- Crostini makes a delicious crunchy accompaniment but can be omitted for a lighter meal.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
