I can’t resist this soup, so I’m sharing it with you.

 

This sausage, spinach, and tortellini soup is one of my go-to recipes when the weather starts to cool down here in the Midwest. It’s hearty, comforting, and incredibly easy to make, which is perfect for those busy weeknights when you want something homemade but don’t have hours to spend in the kitchen. I first stumbled upon a version of this recipe at a local potluck, and after a few tweaks, it became a staple in our household. The combination of savory sausage, tender tortellini, and fresh spinach in a flavorful broth is simply irresistible.
This soup pairs beautifully with a crusty loaf of bread or some garlic breadsticks to soak up the delicious broth. A simple side salad with a light vinaigrette can complement the richness of the soup. If you’re feeling indulgent, a sprinkle of Parmesan cheese on top of the soup adds an extra layer of flavor.
Sausage, Spinach, and Tortellini Soup
Servings: 4-6 servings
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 small onion, diced
3 cloves garlic, minced
6 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
3 cups fresh spinach
Salt and pepper to taste
Grated Parmesan cheese, for serving (optional)
Directions

Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks.
Add the diced onion and garlic to the pot and sauté until the onion is translucent, about 3-4 minutes.
Pour in the chicken broth and diced tomatoes, and bring the mixture to a boil.
Add the tortellini to the pot and cook according to the package instructions, usually about 7-9 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Variations & Tips
For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes. You can substitute kale for spinach if you prefer a heartier green. If you’re looking for a vegetarian option, use vegetable broth and replace the sausage with a plant-based alternative or extra vegetables like zucchini or mushrooms. For a creamier version, stir in a splash of heavy cream or half-and-half just before serving.