Creamy Tortellini and Spinach Soup Recipe

Enjoy the warm, savory comfort of this Easy Tortellini Spinach Soup made with sautéed onion, turkey sausage, diced tomatoes, and chicken broth.

The most delicious tortellini soup recipe

Tortellini is a go-to when you want comforting, flavorful pasta, but sometimes you need something a little different than a simple sauce. This easy tortellini spinach soup delivers hearty flavor and takes about 30 minutes from start to finish. It combines sautéed onion and turkey sausage with diced tomatoes and chicken broth, then finishes with tender tortellini and a generous handful of fresh spinach for a balanced, satisfying bowl.

Ingredients in easy tortellini spinach soup

Simple pantry ingredients create a rich, cozy soup. Here’s what you’ll need:

• Avocado oil: 2 tbsp to sauté the onion.
• Onion: 1 small yellow onion, diced.
• Turkey sausage: 1 lb in casing (you can use breakfast or chicken sausage as alternatives).
• Garlic: 4 cloves, minced.
• Italian seasoning: 2 tsp.
• Pepper: 1/2 tsp.
• Diced tomatoes: 1 14oz can.
• Chicken broth: 4 cups.
• Balsamic vinegar: 2 tbsp for depth of flavor.
• Water: 14 oz (use the empty can from the tomatoes to measure, if helpful).
• Tortellini: 10 oz fresh tortellini (if using frozen, add about 10 extra minutes of cook time).
• Almond milk: 1/2 cup unsweetened almond milk or substitute with 1/2 cup heavy cream.
• Spinach: 1 5oz bag fresh spinach.
• Toppings: Grated Parmesan and/or red pepper flakes, optional.

Tools needed to make this easy soup recipe

You’ll need minimal equipment: a cutting board and knife, a large saucepan, a spatula or spoon for stirring, and measuring tools (1/2 tsp, 1 tsp, 1 tbsp, 1/2 cup, and 2 cup measures).

How to make tortellini soup with spinach

This recipe is straightforward and fast. Follow these steps:

1. Heat the avocado oil in a large saucepan over medium heat. Add the diced onion and sauté about 3 minutes until softened.
2. Add the turkey sausage (remove from casing if necessary) and break it into crumbles. Cook until no longer pink.
3. Stir in the minced garlic, Italian seasoning, and pepper; sauté another minute until fragrant.
4. Pour in the diced tomatoes, chicken broth, balsamic vinegar, and water. Increase heat and bring the mixture to a boil.
5. Once boiling, add the tortellini and cook for about 10 minutes. Stir occasionally so the pasta cooks evenly.
6. After 10 minutes, stir in the almond milk (or cream) and add the bag of fresh spinach. Cook an additional 5 minutes, allowing the spinach to wilt and flavors to meld.
7. Turn off the heat and serve hot, garnished with Parmesan and red pepper flakes if desired.

This soup is flexible—swap items from your pantry without losing flavor.

• Onion: Yellow, red, or white onion all work; each brings a slightly different note.
• Sausage: Any sausage—pork, Italian, chicken, or plant-based—will work. Adjust seasoning to taste.
• Garlic: If using garlic powder, substitute 1/8 tsp per clove (about 3/8 tsp for this recipe).
• Broth: Use vegetable broth to make it vegetarian if you also swap to a plant-based sausage.
• Almond milk: Swap for heavy cream or simply use water for a lighter version.
• Greens: Kale can be used instead of spinach—just remove any tough stems and give it a bit more time to soften.

Let the soup cool, then store in airtight containers. For best texture when freezing, keep cooked tortellini separate and add it when reheating. Thaw in the refrigerator for a few hours, then heat gently on the stove until warmed through.

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Try other comforting soups for variety—broccoli cheddar, buffalo chicken, stuffed pepper, or lemon chicken orzo are all great next options.