Creamy Sausage Tortellini Soup with Spinach

12 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Creamy Sausage Tortellini Soup is a quick, comforting one pot dinner. Made in a smooth, thick broth with Italian sausage, spinach, and cheesy tortellini.

Rich and creamy soups are the perfect comfort food for getting through the fall and winter. For more delicious Soup Recipes try Slow Cooker Minestrone Soup and Italian Chicken Soup.

Creamy Sausage Tortellini Soup in ladle closer


Tortellini Soup is a simple and classic Italian recipe. You can make the whole dish with just 5 ingredients, but it’s still incredibly flavorful. The tortellini pasta is cheese-filled, making it an even more rich dish than your typical noodle soup. The sausage has delicious Italian spices, and the fresh spinach brings a savory earth taste to the soup.

You can serve your Tortellini and Sausage Soup as a side dish or as the main dish. To make a filling dinner, with Creamy Tortellini Soup as the main, try adding some sides like crusty bread and a salad. You can always use store-bought bread, but if you want something extra special try making Pesto Cheesy Bread. Some salads that would go great with Creamy Tortellini Soup are our Easy Greek Salad and Classic Wedge Salad recipes.

Sausage and Spinach Tortellini Soup is sure to become a go-to recipe in your house. It turns out irresistibly creamy, but it’s oh-so easy to make. It’s the perfect comfort food for the next time you need to throw something together quickly. All you have to do is cook the sausage, then add the broth, tortellini fresh spinach and heavy cream. You’d be hard pressed to find an easier recipe. Especially one that turns out this flavorful and family-friendly.

It’s also a great recipe to make some extra and freeze for later. It keeps well, so you’ll have a delicious dinner ready with hardly any work.



  • Creamy Chicken Tortellini Soup: Instead of using sausage in this Tortellini Soup Recipe you can cook up some chicken breast to put in the soup. However, the Chicken Tortellini Soup won’t have the flavor that comes with Italian Sausage. To make up for this, try adding some Italian seasoning or other spices to your Creamy Chicken Tortellini Soup. Instead of making Chicken Tortellini Soup, you could also try using turkey.
  • Cheesy Tortellini Soup: Although, there’s already plenty of cheese in the cheese tortellini, you can add even more melty cheese to the soup before serving it. Sprinkle some fresh parmesan cheese to the top of the soup. You can also put some Parmesan Cheese out on the table so people can add it as they want.
  • Broth: Instead of using chicken broth, you can exchange it for beef broth or vegetable broth.
  • Tomato-based Tortellini Soup: Try making your soup with a creamy tomato sauce. Prepare the soup as usual, but add a can of tomato paste after you add the chicken broth. Make sure to mix the tomato paste in with the broth and cream. The tomato sauce will make this Tortellini Soup recipe even more creamy and flavorful.
  • More add-ins: There are so many other flavorful ingredients you can try the next time you make Sausage and Spinach Tortellini Soup. Try adding in some veggies like chopped carrots, green onion, diced tomato, and fire-roasted tomatoes. You can also cook up some minced garlic, and onion along with the sausage. Cook the garlic and onion in the skillet until the onion is translucent and the garlic is fragrant. To make your creamy soup more filling try adding some white beans or gnocchi noodles. To make Creamy Tortellini Soup more flavorful mix in some Italian seasoning, fresh basil, garlic salt, black pepper, or red pepper flakes.


Creamy Tortellini Soup is easy to make over the stove top. However, if you’d like to leave it to cook during the day, you can make it in a slow cooker.

Slow Cooker Tortellini Soup:

  1.  Start by crumbling the Italian sausage and browning it in a skillet. Once it’s browned remove the excess fat from the sausage.
  2. Add the Italian Sausage and chicken broth to the slow cooker.
  3. Set the crock pot to medium-low heat and let the soup cook for 7-8 hours.
  4. About 30 minutes before you’re done cooking, add the cheese tortellini, spinach, and cream to the crock pot.
  5. Stir occasionally, then serve.

Another option, instead of using a dutch oven, is to prepare your Sausage and Spinach Tortellini Soup in an instant pot.

Instant Pot Tortellini Soup:

  1.  Set your instant pot to sauté mode. Put some extra-virgin olive oil in the bottom of the pot and brown the Italian sausage.
  2. Add in the broth. Use a spoon to stir and scrape any brown bits off the bottom of the instant pot.
  3. Seal and pressure cook for 5 minutes.
  4. After quick releasing set the instant pot to sauté again. Once the soup begins to boil add the tortellini and cook the pasta.
  5. Still on sauté add the spinach and stir in the half-and-half. Cook until pasta is done and the spinach is wilted.



  • Serve: After cooking Sausage Tortellini Soup, don’t leave it at room temperature for more than 2 hours.
  • Store: Let the soup cool, then store it in an airtight container to keep in the fridge. It will keep well for up to 3 days.
  • Freeze: Properly sealed, you can store Sausage and Spinach Tortellini Soup for up to 3 months in the freezer.

Creamy Sausage Tortellini Soup in green pot

Pin this recipe now to remember it later

Pin Recipe

Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is a quick, comforting one pot dinner. Made in a smooth, thick broth with Italian sausage, spinach, and cheesy tortellini.
Yield 12 Servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Italian
Author Sabrina Snyder


  • 1 pound hot Italian sausage ground
  • 6 cups Chicken Broth
  • 4 cups spinach
  • 10 ounces cheese tortellini
  • 1 cup heavy cream


  • In a large dutch oven over medium high heat, crumble and brown sausage. When done, remove onto paper towel lined plate. Drain excess fat from the pan.
  • Return pot to heat. Add chicken stock, scraping up any brown bits on the bottom of the pan.
  • Return the sausage to the pan along with the tortellini and add in the spinach, simmer 7 minutes, or until tortellini is cooked.
  • Stir in the heavy cream and stir well to combine.


Calories: 281kcal | Carbohydrates: 12g | Protein: 10g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 824mg | Potassium: 260mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 2mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This goes against conventional wisdom, but I actually portioned this soup out into pint mason jars and froze it, after cooling in the fridge first so as not to temperature-shock the glass. The milkfat in the cream separated out during freezing and it generally looked terrible, yeah, but after thawing in the fridge overnight, and then reheating in the microwave a minute at a time (stirring after each minute) until it was warmed through, the milkfat melted back in just fine. Even the spinach still had a little bite to it, and the tortellinis didn’t fall apart at all, possibly because they’d been frozen quickly. So I got to enjoy eight jars of delicious, comforting soup over the course of months.

    10/10, will definitely make again once it starts getting cold.

  2. Another winner! I made this with some minor edits-sauteing some onions and garlic before adding the sausage, using frozen chopped spinach, slightly thickening the soup and adding some grated parmesan at the end of cooking. This soup was absolutely delicious! Another one of your recipes that hubby has requested go into regular rotation!

    1. Yes, though it does make a lot so make sure that you have a dutch oven large enough to fit it. It might be easier making it in separate batches.

  3. This recipe fell into my lap, as I had frozen sausage I needed to use up. I personally used regular sausage and it still turned out to be one of the easiest, most flavorful dinners I’ve made in a long time. Thank you!!

  4. Yum! I love a rich and creamy soup. I’ve had a tomato-based tortellini soup before but I’ve been wanting to try a creamy version. This one looks so good!

    1. You’ll be using tortellini (pasta) that has cheese in it for this recipe. It’s all in one. You can find it in the refrigerated section of your grocery store with other packaged pasta. Hope this helps!

  5. I made this in the instant pot following the recipe exactly (except i didn’t use hot sausage) and it never got thick and creamy.