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–+ servings

Easy Sausage Spinach Tortellini Soup

A delightful and comforting Italian soup made with chicken sausage, tortellini, and spinach, perfect for busy weeknights or cozy weekends.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serving Size 6 servings

Ingredients

For the soup base

  • 3 tbsp olive oil
  • 1 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 8 links chicken sausage (cut into rings about 1/8 inch thick)

For the soup flavoring

  • 1 can (15 oz) tomato sauce
  • 2 cans (14.5 oz) fire-roasted tomatoes
  • 2 cups chicken broth (1 48 oz + 1 8 oz can)
  • 1 can (15 oz) white cannellini beans (drained & rinsed)

For the tortellini

  • 2 packages (8 oz each) tortellini (cheese or spinach)

For seasoning

  • 1 cup spinach
  • 1.5 tsp basil
  • 2 tsp salt
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp Chile Con Carne seasoning (or 1/4 tsp paprika)

For thickening

  • 1 tbsp arrowroot powder
  • 2 tbsp warm water
  • 0.5 cup Half & Half

Instructions

Preparation

  • In a 6-quart or larger soup pot, heat the olive oil over medium heat.
  • Add in the diced onion and minced garlic, letting them simmer for 3-4 minutes until browned.
  • Stir in the sliced chicken sausages and cook with the onion and garlic for a few minutes.
  • Season with 1 tsp of cumin, 1 tsp of basil, and 1 tsp of salt. Cook for another 2-3 minutes, mixing the seasonings with the sausage.

Cooking

  • Pour in the tomato sauce, fire-roasted tomatoes, chicken broth, remaining basil, 1 tsp salt, garlic powder, onion powder, and the Chile Con Carne seasoning. Stir well.
  • Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Let it simmer for at least 1 hour, or 2-3 hours if time allows.
  • Add the tortellini and bring back to a boil, then reduce to simmer for an additional 5 minutes to ensure the tortellini is cooked properly.
  • Lower the heat and add in the Half & Half, spinach, and the drained cannellini beans.
  • In a small glass dish, combine 1 tbsp of arrowroot powder with 2 tbsp of warm water, stirring until thoroughly mixed.
  • Add the arrowroot mixture to the soup, turn the heat up to medium (not boiling), and stir until you achieve the desired thickness. This should take about 1-2 minutes.
  • Let the soup simmer on low until you’re ready to serve. Before serving, garnish with fresh basil and shredded cheese like Parmesan.

Notes

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you'd like to save it for later, consider freezing it in portions for up to 3 months. When reheating, you may need to add a splash of chicken broth or water to thin it out.