Tortellini Soup with Spinach and Sausage

This tortellini soup with spinach and sausage makes for a comforting family meal. It's fast to cook so it's perfect for a dinner on a busy weeknight!

Course Soup

Cuisine Fusion, Mediterranean

Keyword tortellini soup, tortellini soup with sausages and spinach

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 705kcal

Author Sonila

2 tbsps olive oil
1 yellow onion
2 garlic cloves
2 carrots or about 8 carrot sticks
1 celery stalk or about 2 celery sticks
12 ozs sausage, sliced I used beef sausage for this recipe but feel free to pick your favorite
12 ozs tortellini I used fresh cheese tortellini
4 cups chicken stock
sea salt & black pepper to taste add to your taste
0.5 tsp thyme
1 tsp oregano
pinch crushed red pepper
4 ozs spinach
1 cup water or more for a thinner soup

Place soup pot over the stovetop, medium heat. Add olive oil. When oil is shimmery, add finely diced onion and minced garlic to the pot. Use a wooden spoon to stir as onions/garlic cook.
When onion look translucent, add diced carrots and celery to the pot. Continue sauteing all the veggies together. Add sliced sausage and cook together, stirring often to allow enough movement for the sausage to cook and the veggies not to stick to the bottom of the pot.
When sausage is cooked, then add chicken stock, water, and tortellini. Stir once to incorporate and then start adding the seasonings. Add sea salt and freshly ground black pepper to taste. Then add dry thyme and oregano as well as a pinch of crushed red pepper. Mix well and lower heat to medium-low.
At about 10 minute mark, when tortellinis have thoroughly cooked, add spinach to the pot and let it wilt. Mix well and turn heat off. Serve on soup bowls and enjoy with some warm bread or baguette!

I used beef sausage for this recipe, sliced into thin round pieces. However, you can use ground sausage without the casing too. In that case, brown the sausage and break it apart with a spoon as it cooks before you add the chicken stock and tortellini in the pot.
Optional - if you like parmesan cheese, you can add some shaved parmesan cheese over each soup bowl as you're serving the soup.
Leftovers store well in the refrigerator for few days. Warm them up in microwave or stovetop.