Creamy Sausage, Spinach and Tortellini Soup

This creamy Sausage and Spinach Tortellini Soup is comforting, packed with vegetables, and easy to make on the stove, in an Instant Pot, or in a slow cooker. It’s a family-friendly meal that comes together quickly and reheats beautifully.

There’s nothing better than a big pot of soup on a chilly day. This sausage tortellini soup combines savory sausage, cheese-filled tortellini, cannellini beans and a generous amount of vegetables—onion, celery, carrots and baby spinach—for a satisfying meal. The broth is tomato-based with a touch of creaminess from half-and-half (or heavy cream), so you get richness without needing to thicken with flour. Serve with grated Parmesan, fresh herbs, and crusty or garlic bread for a complete weeknight dinner. Leftovers develop even more flavor, making this a great make-ahead dish.

Ingredients You’ll Need

• 1 lb lean turkey sausage — or substitute ground turkey, ground chicken, pork sausage, or Italian sausage.
• 1 Tbsp olive oil — or butter for sautéing.
• 1 onion, diced.
• 3 stalks celery, chopped.
• 2 carrots, sliced.
• 5 cloves garlic, minced.
• 1/2 tsp dried thyme, plus 1/2 tsp dried oregano and 1/2 tsp dried rosemary (or 1 Tbsp Italian seasoning).
• 1/2 tsp salt and 1/2 tsp black pepper, to taste.
• 6 cups chicken broth — low sodium is recommended; vegetable or chicken stock also works.
• 1 (14.5 oz) can diced tomatoes, undrained.
• 1 (14.5 oz) can cannellini (white) beans, rinsed and drained.
• 1 cup half-and-half — or heavy cream or full-fat coconut milk for a dairy-free option.
• 9 oz fresh cheese tortellini — three-cheese tortellini works well; you can substitute other pasta if preferred.
• 4 cups fresh baby spinach — or chopped kale or basil.
• Garnish: grated Parmesan and fresh parsley or basil.

How to Make Tortellini Soup

This recipe is flexible and works three ways: slow cooker, Instant Pot (pressure cooker), or stovetop. Choose the method that fits your schedule.

Slow Cooker Method

1. In a skillet over medium heat, brown and crumble the sausage in a little oil. Transfer the cooked sausage to the slow cooker.
2. Add the onion, celery, carrots, garlic, seasonings, chicken broth, diced tomatoes, and cannellini beans to the cooker. Do not add the half-and-half, tortellini, or spinach yet.
3. Cover and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
4. About 30 minutes before serving, stir in the half-and-half, tortellini and fresh spinach. Cover and continue cooking until tortellini is tender. Serve topped with grated Parmesan and fresh herbs.

Instant Pot Method

1. Select the SAUTE setting and heat the oil. Brown and crumble the sausage, then add the onion, carrots and celery and sauté until softened. Add the garlic and cook 30 seconds more.
2. Add the dried herbs, chicken broth, diced tomatoes and beans, stirring to combine.
3. Secure the lid and set to PRESSURE COOK / MANUAL for 5 minutes. It will take about 10 minutes to reach pressure.
4. When the cook time ends, allow a natural release for about 5 minutes, then carefully do a quick release of any remaining pressure and remove the lid.
5. Switch to SAUTE, bring the soup to a gentle boil, then stir in the half-and-half. Add tortellini and spinach and cook 4–5 minutes until the tortellini is tender and floats. Serve with Parmesan and herbs.

Stovetop Method

1. In a large pot or Dutch oven, heat the oil over medium-high heat. Brown and crumble the sausage.
2. Add onion, carrots and celery and sauté 4–5 minutes until softened, then stir in the garlic for 30 seconds. Add dried herbs, salt and pepper.
3. Pour in the chicken broth, diced tomatoes and cannellini beans and bring to a boil. Reduce heat, cover and simmer for about 20 minutes.
4. Stir in the half-and-half, then add the tortellini and spinach and cook 4–5 minutes until the tortellini is tender. Serve hot with grated Parmesan and fresh herbs.

Prepping and Storage

To store: Refrigerate in a sealed, airtight container for up to 3–4 days. The tortellini will absorb liquid over time, so you may need to add a splash of chicken broth when reheating.

To freeze: Omit the tortellini before freezing. Store the soup (without tortellini) in an airtight container for up to one month. Thaw overnight in the refrigerator, reheat on the stovetop or in a slow cooker, and add fresh tortellini and spinach at the end of reheating.

Sausage and Spinach Tortellini Soup

Ingredients

• 1 Tbsp olive oil or butter
• 1 lb lean turkey sausage (or substitute)
• 1 onion, diced
• 3 stalks celery, chopped
• 2 carrots, sliced
• 5 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp salt and 1/2 tsp black pepper
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (14.5 oz) can cannellini beans, rinsed and drained
• 1 cup half-and-half (or heavy cream)
• 9 oz fresh cheese tortellini
• 4 cups fresh baby spinach
• Garnish: grated Parmesan, fresh parsley or basil

Instructions

1. Brown and crumble the sausage in a large pot or skillet; drain excess fat if needed.
2. Sauté onion, celery and carrots until softened; add garlic and cook briefly. Stir in dried herbs, salt and pepper.
3. Add chicken broth, diced tomatoes and beans. Simmer to blend flavors (20 minutes on stovetop or follow appliance-specific directions above).
4. Stir in half-and-half, then add tortellini and spinach. Cook 4–5 minutes until tortellini is tender and spinach is wilted.
5. Serve hot with grated Parmesan and chopped fresh herbs.

Notes

This soup keeps well for several days in the fridge, but is best eaten within the first 3–4 days. If reheating leftovers, add extra chicken broth to restore the desired consistency.

Nutrition (per serving)

Serving: 1/8 of recipe • Calories: 320 kcal • Carbohydrates: 30.5 g • Protein: 22.8 g • Fat: 10.7 g • Saturated Fat: 4.1 g • Sodium: 915.3 mg • Fiber: 4.3 g • Sugar: 2.9 g

Nutrition information is an estimate and should be used as a guideline.

More Soups to Try

• Chicken and Wild Rice Soup — a creamy, comforting bowl loaded with chicken and tender wild rice.
• Creamy Broccoli Cheddar Soup — a quick, veggie-packed option with rich cheddar flavor.
• Chicken Tortilla Soup — a flavorful tomato-based soup that’s great for weeknights.
• Detox Immune-Boosting Chicken Soup — packed with antioxidant-rich ingredients for cold season.
• Creamy Tomato Hummus Soup — a savory, immune-supporting tomato soup with chickpeas and turmeric.
• Slow Cooker Chicken Fajita Quinoa Soup — slow-cooker convenience with bold fajita flavors.
• Spicy Sausage and Kale Soup — hearty, spicy, and easy to prepare in one pot.

If you make this soup and enjoy it, please leave a rating and consider sharing a photo on social media with the hashtag #eatyourselfskinny. Enjoy!