Italian Sausage and Spinach Tortellini Soup Recipe

This creamy Sausage and Spinach Tortellini Soup is comforting, full of vegetables, and easy to make in an Instant Pot, slow cooker, or on the stove. It combines savory sausage, cheesy tortellini, hearty white beans, and plenty of fresh spinach for a satisfying weeknight meal.

There’s nothing better on a chilly evening than a big pot of soup. This sausage and tortellini soup comes together quickly and delivers comforting, layered flavor without complicated steps. It’s versatile—use turkey sausage, chicken sausage, or a lean beef option; swap fresh tortellini for your favorite pasta or a gluten-free alternative; and prepare it in the slow cooker, the Instant Pot, or simmer it on the stovetop. No flour is required to thicken the soup—just finish with half-and-half and a grating of parmesan for a rich, creamy finish. Leftovers are excellent and often taste even better the next day.

Ingredients You’ll Need

• 1 lb lean turkey sausage – adds savory flavor. You can also use ground turkey, ground chicken, Italian sausage, pork sausage, or chicken sausage.
• 9 oz fresh cheese tortellini – three-cheese tortellini works well; substitute other pasta or gluten-free pasta if preferred.
• 1 (14.5 oz) can cannellini beans – rinsed and drained. Any white bean will do to add heartiness.
• 1 (14.5 oz) can diced tomatoes – undrained; for a thicker or richer base you can use tomato sauce or tomato paste instead.
• 6 cups chicken broth – low-sodium is ideal. Use chicken stock or vegetable broth as alternatives.
• 1 cup half and half – for creaminess. Heavy cream or full-fat coconut milk can be substituted.
• 4 cups fresh baby spinach – or substitute chopped kale or basil for a different green.
• 1 onion, diced, 3 stalks celery, chopped, and 2 carrots, sliced – the base for the soup’s vegetable flavor.
• 5 cloves garlic, minced – essential for depth of flavor.
• Seasonings: 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried rosemary, 1/2 tsp salt, 1/2 tsp black pepper. Italian seasoning can replace the herbs, and red pepper flakes add heat if desired.
• 1 Tbsp olive oil or butter – for sautéing.
• Garnish – grated parmesan cheese and fresh parsley or basil.

How to Make Tortellini Soup

This recipe adapts to three common methods: slow cooker, Instant Pot, and stovetop. Follow the method that matches your schedule and equipment.

Slow Cooker (Crock Pot)

1. In a skillet over medium heat, brown and crumble the sausage in 1 tablespoon olive oil or butter. Transfer the cooked sausage to the slow cooker.
2. Add onion, celery, carrots, garlic, diced tomatoes (with juices), cannellini beans, chicken broth, and dried herbs to the slow cooker. Do not add the half-and-half, tortellini, or spinach yet.
3. Cover and cook on low for 7–8 hours or on high for 3–4 hours. About 30 minutes before serving, stir in the half-and-half, tortellini, and spinach. Cook until the tortellini is tender. Serve topped with grated parmesan and fresh herbs.

Instant Pot

1. Use the Sauté function and heat 1 tablespoon olive oil or butter. Brown and crumble the sausage, then add onion, carrots, and celery. Sauté until the onion is translucent, then add the garlic and cook 30 seconds more.
2. Add the dried herbs, chicken broth, diced tomatoes (with juices), and cannellini beans. Secure the lid and set to Pressure Cook (Manual) for 5 minutes. It will take about 10 minutes to reach pressure.
3. When the cooking cycle ends, allow a natural release for about 5 minutes, then carefully perform a quick release for any remaining pressure. Remove the lid, select Sauté, bring the soup to a simmer, then stir in the half-and-half, tortellini, and spinach. Cook 4–5 minutes until tortellini are tender and floating. Serve with parmesan and fresh herbs.

Stovetop

1. Heat 1 tablespoon olive oil or butter in a large heavy pot or Dutch oven over medium-high heat. Brown and crumble the sausage.
2. Add onion, carrots, and celery and sauté until softened, about 4–5 minutes. Add the garlic and cook 30 seconds, then stir in the dried herbs.
3. Pour in the chicken broth, diced tomatoes (with juices), and cannellini beans. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
4. Stir in the half-and-half, then add the tortellini and spinach. Cook 4–5 minutes until tortellini are tender. Serve hot with parmesan and herbs.

Prepping and Storage

To store: Refrigerate soup in a sealed airtight container for 3–4 days. Note that tortellini will absorb liquid over time, so add a splash of chicken broth when reheating if the soup seems thick.

To freeze: For best texture, omit the tortellini before freezing. The soup base freezes well for up to one month in an airtight container. Thaw overnight in the refrigerator, reheat on the stovetop or in a slow cooker, and add fresh or cooked tortellini at the end per the cooking instructions.

Simple Recipe Summary

Nutrition (per serving)

• 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 automatically calculated and should be used as an approximation.

More Soup Ideas

• Chicken and Wild Rice Soup
• Creamy Broccoli Cheddar Soup
• Chicken Tortilla Soup
• Detox Immune-Boosting Chicken Soup
• Creamy Tomato Hummus Detox Soup
• Slow Cooker Chicken Fajita & Quinoa Soup
• One Pot Spicy Sausage & Kale Soup

I hope this Sausage and Spinach Tortellini Soup becomes a new favorite. If you try it, garnish with freshly grated parmesan and a sprinkle of chopped parsley or basil for the best flavor.