Go Back
+ servings
A bowl of sausage and tortellini soup.
5 from 5 votes

Sausage Tortellini Soup

The flavor in this soup is OUT OF THIS WORLD! You'll be fighting over the leftovers. 
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 8 servings


  • 1 lb regular pork sausage
  • 1 small yellow onion, diced, about 1 cup (or half a medium onion)
  • 3 large carrots, peeled and diced
  • 4 garlic cloves, minced
  • 1/3 cup flour
  • 7 cups low sodium chicken broth
  • 24 oz refrigerated cheese tortellini*
  • 1 tsp kosher salt
  • 1 tablespoon Italian seasoning
  • 1/2 tsp ground black pepper
  • 6 oz fresh spinach, chopped
  • 2 1/4 cups half and half


  • In a medium/large size pot, add the sausage. Cook over medium heat until browned. Once sausage is cooked through, use a slotted spoon and transfer the meat to a paper towel lined plate. 
  • Add the onion and carrots to the pan. Saute until the vegetables are tender, about 4-5 minutes. Add the minced garlic, stir frequently, cooking for 1 minute more. Whisk in the flour. Cook for 1 minute, whisking constantly. Slowly add the chicken stock. Whisk to combine. Bring the mixture to a boil. When it reaches a boil, reduce heat to low, and cover. Simmer for 5 minutes. 
  • Add the cheese tortellini, salt, Italian seasoning, black pepper, spinach, and half and half. Cook for 4-5 minutes or until the cheese tortellini is warm. Serve immediately. 


*Costco sells refrigerated cheese tortellini. I always use one of those when make this meal. 
Recipe Source: adapted from Life Made Simple. 


Calories: 601kcal (30%), Carbohydrates: 51g (17%), Protein: 29g (58%), Fat: 31g (48%), Saturated Fat: 12g (60%), Cholesterol: 98mg (33%), Sodium: 1143mg (48%), Potassium: 638mg (18%), Fiber: 5g (20%), Sugar: 4g (4%), Vitamin A: 6110IU (122%), Vitamin C: 9.8mg (12%), Calcium: 250mg (25%), Iron: 4.4mg (24%)