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Loaded with savory Italian sausage, creamy tomatoes and spinach, and delicious Buitoni tortellini, this easy creamy spinach tortellini soup is packed with bold flavors that make for a great one pot dinner.

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Only 30 minutes to make, this homemade soup is perfect for those busy fall weeknights. 

Autumn is definitely soup season. Per a recent poll I did amongst followers, the majority said they love soup recipes in the fall! What is better than an easy one pot soup that pleases the masses!?

If you are looking for additional soup recipes to add to your menu this season, be sure to check out the Polish Sauerkraut Soup with Split Peas and Ham, and Pulled Pork Soup | A Pozole Pork Hominy Stew on the blog as well! 

One Pot Creamy Spinach Tortellini Soup

I am slightly obsessed with Italian culture.

They live on coffee breaks and good food. I’m not talking about your trip to the drive-thru for a quick coffee, or even walking around work with your thermos in hand. I’m talking about actually drink espresso from a mug and sipping it slowly and savoring the moment.

The Italian’s good food isn’t ordering take out and eating lunch at your desk while you work. It is taking your time, socializing, and eating food that was prepared with wholesome delicious ingredients. 

Although this one pot soup is easy to make in under 30 minutes, it is made with quality ingredients like a creamy broth, fresh cherry tomatoes and spinach, Swaggerty’s ground sausage, and flavorful spices.

What is In Tortellini?

Tortellini is small stuffed pasta noodles which look like a fortune cookie, in my opinion!

Tortellini was originated in the Italian region of Emilia, where they were traditionally stuffed with a mix of meats like prosciutto and pork, and Parmigiano Reggiano cheese. 

You can find many variations of tortellini in the grocery store, but my favorite is the spinach and ricotta Buitoni Tortellini.

Although, you could also get a three cheese filled tortellini with ricotta, Romano, and aged parmesan. Both are delicious options to include in this creamy spinach tortellini soup recipe. 

How Long to Cook Fresh Tortellini

For this recipe, I used fresh refrigerated tortellini that was soft and not frozen. When I placed them into the soup, they only took about 3 minutes to cook before starting to float up to the top.

For frozen tortellini, it might take an additional two minutes of boil time, for a total of 5 minutes, to cook all the way through.

Ideally, you just want to make sure that the tortellini starts floating to the top and reaches an internal temperature of 165 degrees. 

How to Make Creamy Spinach Tortellini Soup

Step 1. Drizzle your olive oil in a large stock pot and heat 1 lb. of Swaggerty’s sausage, browning until mostly cooked through. 

Step 2. Chop up your garlic cloves and yellow onion and add to your pot to cook with the sausage. 

Step 3. Whisk in the flour, salt, pepper, parsley and cayenne pepper to coat the onions and sausage. 

Step 4. Add in the 8oz. can of tomato sauce and gradually pour in the chicken stock slowly while stirring. 

Step 5. Add in the washed cherry bomb tomatoes and bring the soup to a boil. You can use your ladle to put pressure on the tomatoes to make them burst open while cooking. 

Step 6. Once your soup comes to a boil, add in your tortellini and boil for approximately 1-2 minutes before bringing down to a simmer. 

Step 7. Stir in the heavy cream and spinach and simmer for about 10 minutes. 

Step 8. Season with any additional salt or pepper to taste, garnish with fresh parsley or basil and serve! 

Slow Cooker Creamy Tortellini Soup

If you would like to set this up and walk away, you could make a slow cooker creamy tortellini soup as well. 

However, since all the ingredients are time-sensitive, you would have to add the tortellini and spinach within the last 30 minutes of slow cooking. You would also have to still brown the sausage prior to placing in the crockpot.

Therefore, you are essentially just using the crockpot to heat your broth.

Personally, I really don’t feel this saves much on time, rather, it more-so acts as an aid so you don’t have to stand at your stove for 20 minutes. Which for some, that’s a total win!

A Tip For Leftovers

Tortellini are thirsty little noodles, and they will absorb some of the broth when refrigerated overnight. So I like to make sure I still have extra chicken broth and cream on hand to add to my leftovers. 

If you have an entire pot leftover, then you can reheat it over the stove by bringing to a gentle boil. From there you can add more chicken broth and cream. Just eye-ball it based on how you want the consistency to be, or so it is similar to the night you made it. 

Once your broth starts heating up again, ladle out some broth into a small bowl and add another couple teaspoons of flour and whisk together. Then pour that mixture back into the pot to heat through.

Stir at a boil for one minute to thicken it up a bit, and then bring it back to a simmer and serve. 

You’ll Also Enjoy…

I really hope you enjoy this recipe! What is your favorite fall soup? I’d love to know how you enjoyed this one!

And if you’re looking for more fall inspired recipes, make sure to check these out next.

• Cinnamon Apple Pork Chops with Bourbon Glaze
• Pulled Pork Soup
• Polish Sauerkraut Soup | Split Pea Ham and Sauerkraut Soup

You can also visit my recipe archives here.

Thanks for stopping by the blog today! Make sure to subscribe to get my Grace Notes directly to your inbox and to access all my insider perks. You can also follow along daily on Instagram and weekly on YouTube!

~Sarah