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Italian sausage tortellini soup in white bowls. Bowls are places atop a wooden cutting board. The soup is garnished with parmesan and basil.
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5 from 3 votes

Italian Sausage Tortellini Soup with Spinach

You're going to love this Sausage Tortellini Soup with Spinach that combines robust Italian sausage with fresh veggies and hearty cheese tortellini for a delicious twist on minestrone.  We've simplified this recipe for the stove top or pressure cooker and either method creates a delicious soup that tastes like it cooked all day!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner
Cuisine: American
Servings: 12 servings
Calories: 341kcal

Ingredients

  • 19 ounces frozen cheese tortellini
  • 1 lb. ground mild Italian Sausage
  • 1 small onion diced
  • 2 Cloves garlic minced
  • 64 ounces chicken broth
  • 1 zucchini cut into bit size pieces
  • 1 yellow squash cut into bite size pieces
  • 15 ounces Italian stewed tomatoes canned, liquid included
  • 15 ounces kidney beans canned, rinsed and drained
  • 2 bay leaves
  • handful of spinach
  • Parmesan Cheese
  • Basil chiffonade

Instructions

Stovetop Instructions

  • In a large stockpot, sauté sausage, onion, and garlic until sausage is cooked through.
  • Add in broth, water, tomatoes, zucchini, squash, beans and bay leaves.
  • Bring to a boil, reduce heat, cover and allow to simmer for 5-8 minutes.
  • When zucchini is starting to soften add in tortellini.
  • Cook pasta according to directions, if the pasta requires more than 3-5 minutes of cooking, add in earlier.
  • When pasta is cooked, add in spinach and stir. Spinach will cook quickly.
  • Serve warm garnished with parmesan cheese and fresh basil.

Pressure Cooker Instructions

  • Set your pressure cooker to saute, and brown your sausage, onion and garlic together.
  • Add in rinsed and drained kidney beans, stewed tomatoes with liquid, diced zucchini and yellow squash, chicken broth, bay leaf, and frozen cheese tortellini.
  • Seal lid and cook on manual high setting for 0 minutes. By choosing a 0 minute cook time, the pot will come to pressure and then beep before cooking further.  At this point you'll use a quick release to release the pressure.
  • Stir in fresh spinach.
  • Serve immediately with fresh parmesan and basil.

Notes

  • Release Pressure Immediately: Your soup will continue to cook if you use natural pressure release. For the best outcome you want tender but not overly soft veggies and tortellini.
  • Use Frozen Tortellini: This recipe hasn't been tested using dry tortellini which likely would need additional liquid added during cooking.
  • Storing: Cool your soup completely after it's cooked. Then transfer it to an airtight container in the refrigerator for up to 5 days. You can freeze it if you want but I find the tortellini end up quite soft after freezing. If you decide to freeze it is best enjoyed within 2-3 months.
  • Reheat: To reheat your soup return it to a saucepan and heat over medium heat until heated through. You may need to add some additional broth or water as the soup may thicken after being stored. You can also reheat individual portions in the microwave.

Nutrition

Calories: 341kcal | Carbohydrates: 32g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 1105mg | Potassium: 527mg | Fiber: 5g | Sugar: 4g | Vitamin A: 126IU | Vitamin C: 21mg | Calcium: 109mg | Iron: 4mg