Tortellini Soup with Chicken Sausage Recipe

My Cozy Soup Secret

I love a good soup. It feels like a hug from the inside. This one is my new favorite for busy nights. It comes together so fast.

My grandson calls it “the pasta soup.” I still laugh at that. He asks for it every time he visits. The secret is the little jar of pesto. It makes everything taste special.

Let’s Start Cooking

Grab your big pot. Warm up some olive oil. Toss in your diced onion and garlic. Doesn’t that smell amazing? Just cook them for a minute or two.

Now, add almost everything else. That’s the tomatoes, seasoning, salt, pesto, sliced sausage, and broth. Give it a good stir. Let it bubble away for 20 minutes. This lets all the flavors become friends.

A Little Story for You

I first made this on a rainy Tuesday. I was tired. The fridge was nearly empty. But I had these few things. I threw them all in one pot.

My whole house filled with a wonderful smell. My husband wandered in, smiling. That’s when I knew it was a keeper. Sometimes the best meals are happy accidents. What’s your favorite “accidental” meal you’ve made?

The Final, Fun Touches

After 20 minutes, add the cheese tortellini. Cook it just until it’s tender. This only takes a few minutes. Then, turn off the heat.

Stir in the whole bag of spinach. Watch it wilt down into the hot soup. It turns a beautiful green. Fun fact: the spinach adds iron and vitamins, but we add it for the lovely color and fresh taste.

Why This Soup Matters

This soup matters because it’s nourishing. It has protein from the sausage, veggies in the spinach, and comforting carbs from the pasta. It’s a full meal in your bowl. That feels good to serve your family.

It also matters because it’s simple. You don’t need to be a fancy cook. Anyone can make this. That builds confidence in the kitchen. Do you prefer recipes with few steps or many?

Time to Eat and Share

Ladle the soup into big bowls. Serve it nice and hot. The steam will warm your face. The cheese inside the tortellini will be perfectly melty.

I like to add a little extra pepper on top. What would you add? Maybe some grated cheese or a piece of crusty bread. Tell me how yours turns out. I’d love to hear your story.

Ingredients:

Ingredient	Amount	Notes
small yellow onion	1	diced
olive oil	3 tablespoons
minced garlic	2 teaspoons
diced tomatoes	2 (15-ounce) cans
Italian seasoning	2 teaspoons
kosher salt	1/2 teaspoon
pesto	1 tablespoon
chicken broth	4 cups
chicken sausage	11 ounce	sliced, 1 precooked pack
cheese tortellini	20 ounces
baby spinach	5 ounce bag

My Cozy Tortellini Soup Story

Hello, dear. Come sit at the table. Let me tell you about this soup. It is my new favorite for a busy weeknight. It feels like a big, warm hug in a bowl. I first made it when my grandson was visiting. He ate three bowls! I still laugh at that.

The best part is how simple it is. You just build the flavor layer by layer. Doesn’t that smell amazing when the onions and garlic hit the pot? It makes the whole house happy. This recipe is very forgiving, too. You really cannot mess it up. Let’s get cooking together.

Step 1

Grab your big, heavy pot. Warm the olive oil in it over medium heat. Toss in your diced onion and garlic. You just want them to get soft and friendly. This takes about two minutes. (A hard-learned tip: don’t let the garlic turn brown. It gets bitter!)

Step 2

Now, pour in the canned tomatoes. No need to drain them. Add the Italian seasoning, salt, and that wonderful pesto. Stir in your sliced chicken sausage and all the chicken broth. Put the lid on and let it bubble gently. Twenty minutes gives all the flavors a chance to dance together.

Step 3

Time for the tortellini! Dump the whole package into the bubbling soup. They only need about four minutes to cook through. They get so plump and cheesy. Do you prefer cheese or meat-filled tortellini? Share below!

Step 4

Last step is my favorite. Turn off the heat. Stir in the big handfuls of fresh spinach. It wilts down so softly into the hot soup. It adds such a pretty green color. And just like that, supper is ready. Ladle it into big bowls while it’s steaming hot.

Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a blank canvas. You can change it with what you have. Here are three ideas I love. They make it feel like a whole new meal.

Veggie Lover

Skip the sausage. Add a can of drained white beans instead. It’s so hearty and good.

Little Kick

Add a big pinch of red pepper flakes with the onions. It gives the soup a nice, warm glow.

Summer Garden

Use fresh, chopped tomatoes in late summer. Swap the spinach for fresh basil at the end.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a full meal by itself. But I always like a little something extra. A crusty piece of garlic bread is perfect for dipping. A simple green salad on the side is lovely, too. For garnish, try a little sprinkle of parmesan cheese. It melts right on top.

For drinks, I think of my son and daughter. My son loves a cold Italian lager with his. My daughter prefers fizzy lemonade with a sprig of mint. Both are wonderful choices. Which would you choose tonight?

Keeping Your Soup Cozy for Later

Let’s talk about storing this lovely soup. It keeps well in the fridge for three days. Just let it cool first. For the freezer, skip the spinach and tortellini. Add them fresh when you reheat. This stops them from getting mushy.

I once froze it all together. The pasta turned to mush! Now I know better. Batch cooking this soup is a lifesaver. It means a good meal is always ready. This matters because busy days happen to everyone. A warm bowl waiting feels like a hug.

To reheat, warm it gently on the stove. Add a splash of broth if it’s thick. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thin? Let it simmer uncovered for five minutes. This helps it thicken up nicely. Is it too salty? Add a peeled, raw potato to the pot. Simmer it for ten minutes, then remove it. The potato soaks up extra salt.

I remember when my spinach turned brown. I added it too early. Now I stir it in right at the end. This keeps it bright green and fresh. Fixing small problems builds your cooking confidence. It also makes sure every bite tastes just right. Which of these problems have you run into before?

Fun fact: The potato trick for salty soup really works! My own grandma taught me that one.

Your Soup Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free tortellini and check your broth label.

Q: Can I make it ahead? A: Prep the broth base a day early. Add pasta and spinach when you serve.

Q: What are easy ingredient swaps? A: Use kale instead of spinach. Try turkey sausage instead of chicken.

Q: Can I double the recipe? A: Absolutely. Just use your biggest pot.

Q: Any optional tips? A: A sprinkle of parmesan on top is delicious. Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your kitchen and your belly. It is one of my favorite simple suppers. I love seeing your cooking adventures. Please share your photos with me. Have you tried this recipe? Tag us on Pinterest!

Your stories make this whole journey sweeter. I am so glad we can cook together. Happy cooking!

—Anna Whitmore.