Sausage Amp Spinach Tortellini Soup


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This Creamy Sausage & Spinach Tortellini Soup is delicious, loaded with veggies and makes the perfect cozy meal that can easily be made in your instant pot, slow cooker or right on the stove!

Give me ALL the warm and cozy soups this winter!  There’s just nothing better than a huge pot of soup simmering on the stove during a cold weekend and this sausage and spinach tortellini soup checks all the boxes!  Seasoned lean turkey sausage, cheesy tortellini, hearty white beans, and loads of fresh veggies like leafy spinach, onion, celery and carrots.  SO much flavor and can easily be made right in your instant pot, slow cooker or on the stove top!

Top with some fresh grated parmesan cheese and a sprinkle of fresh herbs for the ultimate comfort meal that is a MUST this winter season.  Quick and easy to make, SO much flavor and a soup I promise everyone will love it!

Here’s What You’ll Need

  • Turkey sausage – this adds so much flavor, but you could also use lean ground turkey or Italian sausage
  • Fresh tortellini – I used three cheese tortellini, but any type will work just fine in this soup or you can swap out the tortellini for some pasta
  • Cannellini beans – these help make this soup so hearty, but any type of white beans will work in this
  • Diced tomatoes – if you don’t have diced tomatoes, feel free to add a can of tomato sauce or you could use tomato paste which not only makes this soup thicker, but adds a nice richness to it too
  • Chicken broth – you could also use vegetable broth or any stocks you have in your pantry
  • Half and half – this makes the soup rich, smooth and oh so creamy while being a lighter option from heavy cream, but if you don’t have half and half, feel free to use full-fat coconut milk or heavy cream
  • Veggies – I used a combination of chopped onion, celery and carrots along with some leafy spinach, but feel free to add in mushrooms, bell peppers, zucchini, or kale
  • Garlic – this really punches up the flavor and is a must in this soup!
  • Herbs and seasonings – a combination of dried thyme, dried oregano, dried rosemary, salt and pepper, fresh herbs taste amazing too!  You could also substitute one tablespoon of Italian seasoning for the thyme, oregano and rosemary

How to Make Sausage & Spinach Tortellini Soup

Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this sausage and spinach tortellini soup in the crock pot, your Instant Pot and on the stovetop!

CROCK POT

In a skillet, brown and crumble the turkey sausage and transfer it to the bowl of your crock pot along with the rest of the ingredients, except for the half and half, tortellini and spinach (you’ll add these later).  Cover and cook on low 7 to 8 hours, or on high 3 to 4 hours.  About 30 minutes before serving, add in the half and half, tortellini and fresh spinach, cover and continue cooking.  Serve with grated parmesan cheese and some fresh herbs.

INSTANT POT

Press the SAUTE function on your Instant Pot and cook sausage with a little olive oil or butter.  Once sausage is cooked and crumbled, add the onion, carrots, and celery and sauté until onions are translucent, then add garlic and cook an additional 30 seconds.  Add seasonings, mixing well, then add chicken broth, diced tomatoes and beans.  Secure the lid, making sure the vent is pushed up to SEALING, then select the PRESSURE COOK/MANUAL function and set the cooking time to 5 minutes.  The Instant Pot will take about 10 minutes to come up to pressure and then the timer will begin.

Once the 5 minutes is up, allow the the Instant Pot to naturally release steam for about 5 minutes then do a quick release of the remaining pressure, making sure to wear an oven mitt or have a towel to protect your hand from any potential steam, and remove the lid.  Select the SAUTE function and bring the soup to a boil.  Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until the tortellini is tender and starts to float to the top.  Serve with grated parmesan cheese and some fresh herbs.

STOVETOP

Drizzle olive oil (or butter) in a large pot or dutch oven over medium-high heat and cook the sausage until brown and crumbled.  Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes.  Next, add in the garlic and sauté for an additional 30 seconds, then add seasonings, mixing well.  Pour in the chicken broth, diced tomatoes and beans and bring to a boil.  Cover the pot, reduce the heat to low, and let the soup simmer for about 20 minutes, stirring occasionally.  Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until tortellini is tender and starts to float to the top.  Serve with grated parmesan cheese and some fresh herbs.

Prepping and Storing

This sausage and spinach tortellini soup will last in your fridge in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days.  Please note that the tortellini will soak up the soup the longer it sits, so you may need to add a little more chicken broth when reheating.

If you are planning to freeze this soup, I would leave out the tortellini until ready to re-heat.  Cooked tortellini can become mushy sitting that long and no one wants a mushy soup!  This soup can freeze for up to a month in a sealed, airtight container.  When ready to cook, thaw out in the fridge over night then re-heat on the stovetop or in the slow cooker and add tortellini at the end per the recipe instructions.

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RECIPE

Sausage & Spinach Tortellini Soup

This Creamy Sausage & Spinach Tortellini Soup is delicious, loaded with veggies and makes the perfect cozy meal that can easily be made in your instant pot, slow cooker or right on the stove!

Yield: 8 Servings 1x
Scale 1x2x3x
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins

Ingredients

  • 1 Tbsp olive oil (or butter)
  • 1 lb lean turkey sausage (or ground turkey or Italian sausage)
  • 1 onion, diced
  • 3 stalks celery, chopped
  • 2 carrots, sliced
  • 5 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 cups chicken broth (or
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (14.5 oz) can cannellini beans, rinsed and drained
  • 1 cup half and half (or heavy cream)
  • 9 oz package cheese tortellini
  • 4 cups fresh baby spinach
  • Garnish with grated parmesan cheese and fresh parsley and fresh basil

Instructions

To make in your Crock Pot:

  1. In a skillet on medium-high heat, brown and crumble the turkey sausage and transfer it to the bowl of your crock pot along with the rest of the ingredients, except for the half and half, tortellini and spinach (you’ll add these later).
  2. Cover and cook on low 7 to 8 hours, or on high 3 to 4 hours.  About 30 minutes before serving, add in the half and half, tortellini and fresh spinach, and continue cooking.  Serve with grated parmesan cheese and some fresh herbs.

To make in your Instant Pot:

  1. Press the SAUTE function on your Instant Pot and cook sausage with a little olive oil or butter.  Once sausage is cooked and crumbled, add onion, carrots, and celery and sauté until onions are translucent, then add garlic and cook an additional 30 seconds.
  2. Add seasonings, mixing well, then add chicken broth, diced tomatoes and beans.  Secure the lid, making sure the vent is pushed up to SEALING, then select the PRESSURE COOK/MANUAL function and set the cooking time to 5 minutes.  The Instant Pot will take about 10 minutes to come up to pressure and then the timer will begin.
  3. Once the 5 minutes is up, allow the the Instant Pot to naturally release steam for about 5 minutes then do a quick release of the remaining pressure, making sure to wear an oven mitt or have a towel to protect your hand from potential steam, and remove the lid.
  4. Select the SAUTE function and bring the soup to a boil.  Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until the tortellini is tender and starts to float to the top.  Serve with grated parmesan cheese and some fresh herbs.

To make on the Stovetop:

  1. Drizzle olive oil in a large pot or dutch oven over medium-high heat and cook the sausage until brown and crumbled.  Next add the onion, carrots and celery and sauté until softened, about 4 to 5 minutes.
  2. Next, add in the garlic and sauté for an additional 30 seconds, then add seasonings, mixing well.  Pour in the chicken broth, diced tomatoes and beans and bring to a boil.  Cover the pot, reduce the heat to low, and let the soup simmer for about 20 minutes, stirring occasionally.
  3. Add in the half and half, mixing until completely combined, then add the tortellini and spinach and cook for about 4 to 5 minutes, until tortellini is tender and starts to float to the top.  Serve with grated parmesan cheese and some fresh herbs.

Notes

*This soup will last in your fridge in a sealed airtight container for up to 3 to 4 days, but is best enjoyed in the first few days.

Nutrition Facts:

  • Serving Size: 1/8th of recipe
  • Calories: 320
  • Sugar: 2.9 g
  • Sodium: 915.3 mg
  • Fat: 10.7 g
  • Saturated Fat: 4.1 g
  • Carbohydrates: 30.5 g
  • Fiber: 4.3 g
  • Protein: 22.8 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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Source: eatyourselfskinny.com