Making creamy tortellini soup with sausage and spinach is easy and will quickly become a favorite! Filled with sausage, tomatoes, tortellini, and spinach, you get all the food groups in one savory bowl. Make it creamy or make it without cream, your choice!
The sausage tortellini soup (crock pot, instant pot) is a fan with kids, in particular, nothing tastes better when you need a hearty comfort food soup the whole family will love. It's a WHOLE LOTTA YUM!
If you've been following our food blog for a while you might remember that I can't even have gluten and that my husband is on a keto diet. So why are we making an Italian sausage soup with tortellini??
Because of the kids, my friends, this is their FAVORITE! We originally got the tortellini soup recipe from my kind father-in-law and we've been making it at home for the kids for years. It's our most requested soup at home. When I decided to turn it into a blog post, we not only added a little cream to make a creamy version and spinach for color, but we turned it into a crockpot and instant pot tortellini soup recipe too.
If you're a soup lover like we are then you'll also want to check out our Zuppa Toscana crock-pot soup, pizza soup, stuffed pepper soup, and crockpot taco soup.
Why You'll Love This!
- The easy crockpot tortellini soup recipe only takes 15 minutes to put together before cooking
- It's a kid favorite and always a crowd-pleaser
- You can easily substitute frozen or fresh tortellini
- Tortellini soup with sausage and spinach is easy to customize! It's easy to modify with a different type of sausage or protein, use kale instead of spinach, or use another kind of pasta.
Ingredient Notes
The ingredients for the tortellini soup with Italian sausage and spinach are very simple! We love to keep all of these ingredients on hand in the pantry and we almost always have extra frozen tortellini and Italian sausages in the freezer.
- olive oil - just needed to sausage the sausage if you're pressure cooking the recipe
- onion
- garlic
- Italian seasoning
- chicken broth
- canned diced tomatoes
- Italian sausage, hot or sweet/mild - I use mild, but the spicy sausage would be yummy too or mix them. Chicken Italian sausage is great too.
- frozen cheese tortellini (or fresh) - My FIL's original recipe uses frozen tortellini, it might be hard to find at some stores. It's ok the swap for fresh cheese tortellini but it'll take less time to cook and it doesn't work well for the IP version unless you add it in at the end.
- parmesan cheese, shredded - we prefer shredding our own from a block for best flavor, plus it melts better
- heavy whipping cream - this is entirely optional depending on if you want a tomato broth version or a creamy version. Cream cheese would be yummy mixed in instead.
- fresh baby spinach - kale is another option
Crock Pot Tortellini Soup with Sausage and Spinach
When you have a little extra time in your day and want to simply dump the ingredients in a pot and let the pot do the work, you'll love the crockpot tortellini soup version. You'll still need to brown the sausage and onions, but the rest is just a dump-and-go recipe.
Preheat a large pan or stockpot over medium heat. Cook the hot or mild Italian sausage and chopped onion until cooked through.
Add the minced garlic and Italian seasoning and cook for one more minute.
Drain most of the grease from the pan, I like to keep at least 1 tablespoon in the pot to go into the soup since it adds a lot of flavor.
Put the seasoned sausage mixture into a large crockpot, be sure to scrape up the bits of sausage from the bottom of the pan you cooked it in and add those to the crockpot also.
Add the broth and a can of diced tomatoes. Stir all ingredients together.
Cook the sausage tortellini soup crock pot recipe for 7-8 hours on low or 4-5 hours on high.
30 minutes before the cooking time is done, add the cheese tortellini, spinach, cream, and shredded parmesan to the pot. Turn the slow cooker to High and cook until the tortellini floats to the surface and the soup is heated throughout. Give the soup a stir before serving.
Garnish the tortellini soup crock pot recipe with red pepper flakes, more parmesan, and/or fresh basil. Season with salt and pepper as desired.
Instant Pot Recipe
- Turn the pressure cooker to Saute High.
- Saute the sausage in 1 tablespoon of olive oil until brown, you can drain the sausage after cooking, but be sure to leave at least 1 tablespoon of grease in the pot for cooking the onions and garlic so they won't stick.
- Add the chopped onion and minced garlic to the cooked Italian sausage and saute for 2 more mins. Stir in the Italian seasoning and mix the seasoning sausage mix together.
- Add ½ cup of the broth to the pot to help scrape up the brown sausage bits from the bottom of the pot. Press Cancel to turn off the Saute function.
- Add the remaining broth, canned tomatoes, and frozen tortellini.
- Pressure Cook on High for 1 minute. Some instant pots have this as the Pressure Cook setting and others call it Manual.
- D0 a Natural Release for 3 minutes and then do a Quick Release to release the remaining pressure in the pot.
- Turn the pot back on Saute. Add in the fresh baby spinach and stir until wilted, which only takes 1-2 minutes. Slowly stir in the parmesan cheese, after it's melted, add the ¾ cup whipping cream. I like to add a little parmesan at a time, wait for it to melt, and then add a little more. This keeps the cheese from clumping or sticking to the pot.
Recipe Tips
The recipe tips will be the same whether you're making a crock pot sausage tortellini soup or in the IP.
- Try to find the small tortellini, some brands make tortellini a little larger and the small ones work best.
- Fresh or frozen tortellini works for the tortellini soup crock pot version or stovetop. Frozen tortellini work best for a pressure cooker.
- Hot Italian pork sausage, mild/sweet Italian pork sausage, or Italian chicken sausage all work well. Use either already ground sausage or remove sausage from the casing if you're using something like Johnsonville Italian sausage.
- Tortellini crock pot soup does not keep very well, pasta soup absorbs the liquid and expands overnight. Feel free to add more chicken broth the next day if much of the liquid was absorbed into the tortellini.
Common Questions
How Long Does Tortellini Soup Last?
The crock pot sausage tortellini soup recipe technically lasts in the fridge for up to 5 days. Tortellini and all pasta soups have a tendency to absorb the liquid in the pot, which causes the pasta to swell in size and it reduces the liquid in the pot.
For BEST results you want to eat the soup recipe the day you make it. If you have leftovers, you most likely will add more chicken broth, cream, salt, and pepper to get the desired consistency.
Can You Freeze Tortellini Soup?
In general, trying to freeze the crock pot sausage tortellini soup is not a good idea. Neither cooked pasta nor cream freezes well and could become mushy or the cream could even separate. If you want to freeze the soup, you'll just want to make the recipe through the steps before adding the pasta.
Freeze the Italian sausage mixture and tomato broth in a freezer-proof container for up to 3 months. When you're ready to cook the soup, defrost it and reheat the soup. Add in the cheese tortellini, spinach, parmesan cheese, and cream per the remaining recipe instructions.
More Soup Recipes
If you love our Italian sausage soup with tortellini, be sure to try our other popular soups too!
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📖 Recipe
Creamy Sausage Tortellini Soup (Crock Pot, Instant Pot)
Making creamy Crock pot Italian tortellini sausage soup is easy and will quickly become a favorite! Filled with sausage, tomatoes, tortellini, and spinach, you get all the food groups in one savory bowl.
Ingredients
- 1 cup chopped onion
- 2 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- 7 cup chicken broth
- 28 oz can + 14 oz can of diced tomatoes
- 1 lb uncooked Italian sausage, mild or spicy
- 10 oz small frozen cheese tortellini (or fresh)
- ½ cup freshly shredded parmesan cheese
- 4 cups fresh baby spinach
- ¾ cup heavy whipping cream (optional)
- salt and pepper to taste
Instructions
- Preheat a large pan or stockpot over medium heat. Add the olive oil to the pot. Cook the mild or hot Italian sausage and chopped onion until cooked through.
- Add the minced garlic and Italian seasoning and cook for one more minute.
- Drain most of the grease from the pan, I like to keep at least 1 tablespoon in the pot to go into the soup since it adds a lot of flavor.
- Put the seasoned sausage mixture into a large crockpot, be sure to scrape up the bits of sausage from the bottom of the pan you cooked it in and add those to the crockpot also. Add the chicken broth and a can of diced tomatoes. Stir all ingredients together.
- Cook the tortellini soup crock pot recipe for 4-5 hours on high or 7-8 hours on low.
- Add the tortellini, parmesan cheese, and fresh spinach, plus the cream if you're using it. Heat until the tortellini is cooked through.
- Garnish with red pepper flakes, more parmesan, and/or fresh basil. Season with salt and pepper as desired. Enjoy!
TORTELLINI SOUP (CROCK POT)
INSTANT POT
- Turn your pressure cooker to Saute and heat your pot.
- Saute the sausage in 1 tablespoon of olive oil for 5 mins, you can drain the sausage after cooking, but be sure to leave at least 1 tablespoon of grease in the pot for cooking the onions and garlic so they won't stick.
- Add the chopped onion and minced garlic to the cooked Italian sausage and saute for 2 more mins. Stir in the Italian seasoning and mix the seasoning sausage mix together.
- Add about a ½ cup of the chicken broth to the instant pot to help scrape up the brown sausage bits from the bottom of the pot. Press Cancel to turn off the Saute function.
- Add the remaining chicken broth, canned tomatoes, and frozen tortellini.
- Pressure Cook on High for 1 minute. Some instant pots have this as the Pressure Cook setting and others call it Manual.
- Let the instant pot tortellini soup do a Natural Release for 3 minutes and then do a Quick Release to release the remaining pressure in the pot.
- Turn the pot back on Saute. Add in the fresh baby spinach and stir until wilted, which only takes 1-2 minutes. Slowly stir in the parmesan cheese, after it's melted, add the ¾ cup whipping cream. I like to add a little parmesan at a time, wait for it to melt, and then add a little more. This keeps the cheese from clumping or sticking to the pot.
- Garnish with red pepper flakes, more parmesan, and/or fresh basil. Enjoy!
STOVETOP
1. Preheat a large stockpot over medium heat. Add the olive oil to the pot. Cook the sausage for 5 minutes, add the chopped onion, and saute the mixture for 5 more minutes. Add the minced garlic and Italian seasoning, and cook for 1 more minute.
Add the chicken broth and tomatoes, then turn the heat up to high to bring it to a boil. Once hot, turn the pot down to medium heat and simmer for 10 minutes.
Stir in the tortellini, spinach, shredded parmesan, and cream if you're using it. Cook just until the tortellini are cooked through and the spinach is wilted, for 3+ depending on whether you're using fresh or frozen tortellini. Garnish and enjoy!
Notes
- Try to find the small tortellini, it works better in the recipe. Some brands only carry the larger tortellini.
- We don't recommend fresh tortellini for the Instant Pot version, it'll cook to fast and get soggy. If you only have fresh for your IP, stir it in at the end until cooked through.
- Hot Italian pork sausage, mild/sweet Italian pork sausage, or Italian chicken sausage all work well. Use either already ground sausage or remove sausage from the casing if you're using something like Johnsonville Italian sausage.
- The spinach is optional, chopped baby kale would be another option but might take longer to wilt than spinach.
- Tortellini soup does not keep very well, pasta soup absorbs the liquid and expands overnight. Feel free to add more chicken broth the next day if much of the liquid was absorbed into the tortellini.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 442Total Fat 28gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 80mgSodium 1535mgCarbohydrates 27gFiber 3gSugar 6gProtein 21g
The nutrional information is just an estimate and was calculated by an automated calculator. If you're on a restricted health program please manually calculate this information using the brands of ingredients you have since brands can vary.
Juana says
Where did the stovetop recipe go? This is the one I’ve used.
WholeLottaYum says
I'm so sorry! I just added the stovetop instructions back to the recipe card. I'd recently changed things since Google doesn't like it when people put all cooking methods in one card but prefer them to each be their own separate recipe. I usually make the stovetop version too 🙂 Enjoy!
Brianne says
Just a note- the recipe “card” is missing the cream add step. Found it in the detailed instructions. Making this right now!
WholeLottaYum says
The cream is optional! But it gets added at the end when you add the tortellini and spinach. I hope you enjoyed the soup!
Stephanie Smith says
This soup is so delicious! I usually have all the ingredients in my pantry. Even my soup hating husband loves this soup! A+!
Rehoboth says
Excellent recipe
Thanks
WholeLottaYum says
thank you so much!