Italian Turkey Sausage Spinach Tortellini Soup
Hearty one-pot Italian soup combining crumbled turkey sausage, fresh spinach, and cheese tortellini in a tomato-basil broth. Savory, herbaceous, and comforting, this weeknight dinner balances lean protein with tender pasta and wilted greens. Ideal for busy families seeking a complete meal in under 30 minutes. This version uses hot turkey sausage for spice while fresh basil brightens the broth.
Ingredients
- 12 ounces turkey sausage, links with casings removed, hot sausage versionground turkey1:1poultry
leaner; omit casings step, brown meat thoroughly, adds:prep
- 1 medium yellow onion, chopped
- 6 cloves garlic, minced
- 4 cups reduced-sodium chicken brothvegetable broth1:1vegan
omit sausage for vegetarian version, use plant-based sausage
- 14 ½ ounces canned diced tomatoes, undrained
- 9 ounces refrigerated cheese tortellini
- 6 ounces fresh baby spinach, coarsely choppedfrozen chopped spinach0.5frozen vegetables
thaw and squeeze dry before adding, reduces:6 ounces fresh
Full guide → - 2 ½ teaspoons fresh basil, minced, or 0.75 teaspoon drieddried basil1 teaspoon fresh = 0.33 teaspoon driedherbs
add with broth for better infusion
Full guide → - crushed red pepper flakes, optional(optional)
- salt and pepper, to taste
- shredded Parmesan cheese, for serving(optional)
Instructions
- 1
Crumble sausage into Dutch oven with onion and cook over medium heat, stirring, until meat is no longer pink.
- 2
Add minced garlic and cook, stirring, for 2 minutes.
- 3
Pour in broth and tomatoes with juices, bring to a boil.
- 4
Stir in tortellini and return to a boil.
- 5
Reduce heat and simmer uncovered 5-8 minutes, stirring occasionally, until pasta is tender.
- 6
Stir in spinach, basil, and pepper flakes, then cook 2-3 minutes longer until spinach wilts.
- 7
Season with salt and pepper to taste.
- 8
Serve hot, topped with Parmesan cheese if desired.
Tips
Use hot turkey sausage for inherent spice, reducing or omitting red pepper flakes if sensitive to heat.
Fresh basil added at the end preserves its delicate flavor; dried basil can be stirred in with broth if preferred.
Do not overcook tortellini; check package instructions and simmer only until tender to prevent mushiness.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes up to 3 months; thaw overnight and reheat gently on stovetop, adding broth if needed.
Prepare through step 2 (sausage and aromatics browned) up to 8 hours ahead; refrigerate. Resume from step 3 when ready to serve.
Ladle into bowls and top with shredded Parmesan and crusty bread for soaking. Pair with a side salad or garlic bread.
Common Mistakes
Do not skip removing sausage casings to avoid chewy, tough chunks in broth.
Do not overcrowd the pot during initial browning to avoid steaming sausage instead of crisping it.
Do not add spinach before pasta is tender to avoid overcooking greens to mush.
Do not simmer uncovered longer than 8 minutes for tortellini to prevent them from bursting and thickening the broth excessively.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
richer flavor; adjust salt if sausage is heavily seasoned
add with broth for better infusion
Full guide →thaw and squeeze dry before adding, reduces:6 ounces fresh
FAQ
Can I use frozen tortellini?
Yes; do not thaw. Add directly to boiling broth and increase simmer time to 8-10 minutes or until tender. Stir more frequently to prevent sticking.
What if I prefer milder sausage?
Use mild turkey sausage and omit red pepper flakes entirely. Or substitute ground turkey mixed with Italian seasoning for complete control over spice level.
How long does this soup keep in the refrigerator?
Up to 4 days in an airtight container. Reheat gently on the stovetop over medium heat, stirring occasionally and adding broth or water if thickened.