Name: Sausage Tortellini Soup with Spinach & Fennel
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage; 1 small fennel bulb, thinly sliced; 1 small yellow onion, diced; 3 cloves garlic, minced; 1/4 tsp red pepper flakes (optional); 1 tbsp tomato paste; 4 cups chicken broth; 14 oz can crushed tomatoes; 1/2 cup heavy cream; 9 oz package cheese tortellini; 2 cups fresh baby spinach; Salt and black pepper, to taste; Olive oil, for sautéing

When the air turns crisp and you’re craving a warm bowl of comfort, this Sausage Tortellini Soup with Spinach & Fennel delivers everything you need. It’s rich with savory Italian sausage, tender cheese tortellini, and a creamy, fragrant broth infused with fennel and garlic. A handful of baby spinach stirred in at the end adds a burst of color and freshness, making this soup both hearty and nourishing.

Perfect for weeknights or easy entertaining, this soup comes together in under an hour and tastes like it’s been simmering all day. Whether you’re serving it with crusty bread or enjoying a bowl solo, it’s a cozy favorite that quickly earns its spot in your meal rotation.

What Kind of Tortellini Works Best in This Soup?

Fresh or refrigerated cheese tortellini works beautifully in this recipe, holding its shape and absorbing the broth’s flavor. You can also use frozen tortellini—just extend the simmer time slightly. For a fun twist, try spinach-ricotta tortellini for an extra veggie boost.

Ingredients for the Sausage Tortellini Soup with Spinach & Fennel

1 lb Italian sausage (mild or hot, your choice)
1 small fennel bulb, thinly sliced
1 small yellow onion, diced
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 tbsp tomato paste
4 cups chicken broth
1 (14 oz) can crushed tomatoes
1/2 cup heavy cream
1 (9 oz) package cheese tortellini
2 cups fresh baby spinach
Salt and black pepper, to taste
Olive oil, for sautéing

Sausage Tortellini Soup with Spinach & Fennel 2

How To Make the Sausage Tortellini Soup with Spinach & Fennel

Step 1: Sauté the Aromatics

Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sliced fennel. Cook until softened, about 5-6 minutes. Add the garlic and red pepper flakes (if using), and cook for another 1 minute.

Step 2: Brown the Sausage

Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.

Step 3: Build the Broth

Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Step 4: Add the Tortellini

Add the tortellini to the pot and simmer according to package instructions, usually 5-7 minutes, until tender.

Step 5: Finish with Cream and Spinach

Stir in the heavy cream and baby spinach. Let cook just until the spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.

Serving, Storing, and Reheating Your Soup

This soup is hearty enough to stand on its own, but it pairs beautifully with garlic bread, a simple green salad, or even a sprinkle of Parmesan on top. Serve hot and fresh from the pot.

To store leftovers, let the soup cool completely and refrigerate in an airtight container for up to 3 days. The tortellini may absorb some broth, so you might want to add a splash of water or broth when reheating.

Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling to prevent the tortellini from becoming mushy.

Frequently Asked Questions

Can I make this soup vegetarian?

Yes! Swap the sausage for plant-based Italian sausage or sautéed mushrooms, and use vegetable broth instead of chicken broth.

How do I make it spicier?

Use hot Italian sausage and increase the red pepper flakes to ½ teaspoon or more, depending on your heat preference.

Can I freeze this soup?

It’s best enjoyed fresh or refrigerated. Tortellini tends to get mushy after freezing and reheating, so freezing isn’t ideal.

What else can I add to the soup?

Try adding chopped kale, zucchini, or cannellini beans for extra texture and nutrition.

Is fennel strong in flavor?

Fennel adds a gentle sweetness and subtle anise note. If you’re unsure, start with half a bulb and adjust to taste.

Can I use a different kind of tortellini?

Absolutely! Spinach-ricotta or even meat-filled tortellini work great and add variety to this comforting dish.

Want More Soup Ideas?

If you’re into comforting, soul-warming soups like this one, you’ll love these other hearty dishes:

Creamy Tuscan Sausage Pasta for a similar flavor profile in pasta form.
Cozy Chicken Vegetable Soup Recipe for a lighter yet equally satisfying bowl.
Cajun White Chicken Chili with bold Southern spice.
Creamy Crab and Shrimp Seafood Bisque if you love rich, seafood flavors.
Thick and Creamy Seafood Chowder Recipe perfect for chilly days.

📌 Save this recipe to your Pinterest soup board so it’s ready when you need it next: Nina Dishes on Pinterest

Let me know how yours turned out! Did you go spicy or keep it mellow? Add a handful of kale or stuck with spinach?

Drop your tips and tweaks in the comments—sharing is caring in the kitchen!

Sausage Tortellini Soup with Spinach & Fennel

Author: Nina Klatten
Total Time: 40 minutes
Yield: 6 servings

Print Recipe

Description

A rich, comforting bowl of Sausage Tortellini Soup with Spinach & Fennel that comes together quickly but tastes like it’s been simmering all day. Creamy broth, savory sausage, and tender pasta make this soup a favorite for any night.

Instructions

1. Heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and sliced fennel. Cook until softened, about 5-6 minutes. Add the garlic and red pepper flakes (if using), and cook for another 1 minute.

2. Add the Italian sausage to the pot, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.

3. Stir in the tomato paste and cook for 1 minute. Pour in the chicken broth and crushed tomatoes. Bring to a boil, then reduce the heat and simmer for 10 minutes.

4. Add the tortellini and simmer according to package instructions, usually 5-7 minutes, until tender.

5. Stir in the heavy cream and baby spinach. Cook until the spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.