This sausage spinach tortellini soup is an EASY, one pot, 30 minute meal for the whole family! Pillowy, tender cheese tortellini swimming in a thick and creamy tomato soup - yes please!
Reasons to Love this Easy Tortellini Soup
- Easy Prep: There's no chopping here thanks to frozen vegetables!
- Foolproof - you really can't mess up this recipe! Simply dump and stir! Gotta love a good one pot meal. Feel free to add extras or swap ingredients – the chances are your meal will still turn out absolutely divine.
- All-in-One-Goodness: Enjoy your protein, veggies, and carbs in a single bowl for a hassle-free, complete meal that stands perfectly on its own – although you can always add extra sides (hello, crusty bread) if you fancy.
- Kid-friendly: There's something universally lovable about pasta and tomato soup, making it a hit even with the most selective young eaters.
Here are 50+ kid-friendly dinner recipes
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Ground Italian sausage - I like to use mild Italian sausage for my kids but spicy will work too. You can also use turkey sausage if you prefer.
- Frozen mixed vegetables - sure you can use fresh veggies, but I just love the convenience of using frozen vegetables for busy weeknights when I don't care for chopping.
- Canned tomatoes - I like to use crushed tomatoes for a smoother consistency but tomato sauce will work as well. Diced tomatoes will result in a chunkier soup.
- Broth - you can use either low sodium chicken broth, turkey broth, or vegetable broth.
- Cheese-filled tortellini - look for refrigerated tortellini in the deli or the dairy section of the store. You can also use frozen but will need to add a few more minutes to cooking time.
Step 1: Heat olive oil in a large pot set over medium-high heat. Add the sausage and cook, breaking up into small pieces. When sausage is mostly browned, drain any excess grease.
Step 2: Add the frozen mixed vegetables and Italian seasoning. Cook for 3-4 minutes, stirring occasionally.
Step 3: Add tomatoes and broth and bring to a boil. Reduce heat to low and simmer, covered, for 10-15 minutes. Add the tortellini and cook until al dente, according to package directions.
Step 4: Add fresh baby spinach and stir until wilted. Top with some parmesan cheese, if desired, and dig into the most delicious soup.
- Meat: can use turkey sausage or even ground chicken or beef, if preferred.
- Vegetables: add any of your favorite frozen vegetables or fresh veggies, like onion, zucchini, bell peppers, carrots, celery, mushrooms...this is a great dish to use up whatever vegetables you have on hand
- Cream: if desiring a more decadent, creamier soup, you can add heavy cream or half and half.
- Meat-free - you can leave out the sausage and add some white beans instead!
- Dairy-free - swap cheese tortellini with your favorite pasta. You may consider adding a splash of full-fat canned coconut milk or dairy-free milk or cheese for added creaminess.
This sausage tortellini soup will taste better with time, so leftovers are more than welcome! However, I suggest storing the tortellini pasta separately prevent the pasta from absorbing too much liquid and becoming overly soft or mushy.
Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. You an also freeze for up to 3 months (leave out the tortellini pasta).
Reheat on the stove or in the microwave until warmed through.
Favorite Soups for The Entire Family
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Sausage Spinach Tortellini Soup
- 1 tablespoon olive oil
- 1 pound mild ground Italian sausage
- 16 ounce bag frozen mixed vegetables (peas, carrots, green beans)
- 1 teaspoon Italian seasoning
- 28 ounce can crushed tomatoes
- 4 cups low-sodium chicken broth
- 9 ounce package of refrigerated cheese tortellini
- 2 large handfuls of baby spinach
- Heat olive oil in a large pot set over medium-high heat. Add the sausage and cook, breaking up into small pieces. When sausage is mostly browned, drain any excess grease.
- Add the frozen mixed vegetables and Italian seasoning. Cook for 3-4 minutes, stirring occasionally.
- Add tomatoes and broth and bring to a boil. Reduce heat to low and simmer, covered, for 10-15 minutes. Add the tortellini and cook until al dente, according to package directions.
- Add fresh baby spinach and stir until wilted. Top with some parmesan cheese, if desired, and enjoy!
- Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. Store the tortellini pasta separately. You an also freeze for up to 3 months.