Autumn Soup: Creamy Sausage Tortellini Soup with Spinach

When the crisp autumn air rolls in, there’s nothing more comforting than a steaming bowl of homemade soup. This sausage tortellini soup with spinach is the ultimate fall comfort dish — hearty, creamy, and bursting with flavor in every spoonful. Perfect for chilly nights, family gatherings, or cozy weekends, this soup will easily become a new seasonal favorite in your kitchen.

In this guide, you’ll learn exactly how to make this delicious Autumn Soup from scratch, discover expert tips for enhancing flavor, find ingredient substitutions, and get storage and freezing advice to enjoy it all season long. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe hits all the marks — creamy, savory, filling, and irresistibly good.

Why You’ll Love This Sausage Tortellini Soup

This recipe isn’t just another soup — it’s a flavor-packed, restaurant-worthy bowl of comfort that comes together with simple ingredients and minimal effort. Here’s why you’ll love it:

Cozy and Comforting: Perfect for fall and winter, this soup wraps you in warmth with every bite.
Quick to Prepare: Ready in about 35–40 minutes, ideal for busy weeknights.
Family-Friendly: Even picky eaters love the cheesy tortellini and savory sausage flavor.
One-Pot Meal: Easy cleanup — everything cooks in a single pot.
Customizable: Swap in your favorite greens, pasta types, or sausage varieties.

Ingredients You’ll Need

Gather these simple ingredients to make your sausage tortellini soup with spinach:

1 lb Italian sausage (mild or spicy)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
2 cups water
1 (14.5 oz) can diced tomatoes
1 (8 oz) package of cheese tortellini (fresh or frozen)
2 cups fresh baby spinach
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon Italian seasoning
½ teaspoon crushed red pepper flakes (optional for spice)
Salt and pepper to taste
2 tablespoons olive oil
Grated Parmesan cheese, for serving

How to Make Sausage Tortellini Soup with Spinach

This recipe is straightforward and beginner-friendly. Follow these steps for a foolproof, creamy, and delicious soup that tastes like it simmered all day.

Step 1: Brown the Sausage

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks.
Once browned, remove excess grease if needed, but leave a little for flavor.

Step 2: Sauté Onion and Garlic

Add the diced onion to the pot with the sausage and cook until softened, about 3–4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn.

Step 3: Add Broth and Tomatoes

Pour in the chicken broth, water, and diced tomatoes (with their juices).
Stir in the Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper.
Bring the mixture to a gentle boil.

Step 4: Add the Tortellini

Once boiling, reduce the heat slightly and add the cheese tortellini.
Cook according to the package instructions (usually 6–8 minutes for fresh or 10 minutes for frozen) until tender.

Step 5: Stir in the Cream and Spinach

Lower the heat to medium-low and pour in the heavy cream.
Stir gently to combine and allow the soup to simmer for 2–3 minutes.
Add the fresh spinach and cook until wilted, about 1–2 minutes.

Step 6: Taste and Adjust

Taste the soup and adjust with additional salt, pepper, or red pepper flakes as needed.
If you prefer a thicker soup, let it simmer uncovered for an extra 5 minutes.

Step 7: Serve and Enjoy

Ladle the soup into bowls and top with freshly grated Parmesan cheese.
Serve with crusty bread, garlic toast, or a side salad for a complete meal.

Tips for the Best Flavor

While this soup is easy to make, a few extra touches can elevate it from good to outstanding.

Use quality sausage: Choose Italian sausage with robust flavor — either mild or spicy based on preference.
Fresh tortellini cooks faster: If using frozen tortellini, add a few extra minutes of simmering time.
Don’t overcook the pasta: Tortellini should be al dente — soft but with a slight bite.
Enhance with wine: Deglaze the pan with a splash of white wine after sautéing the sausage for added depth.
Balance creaminess: For a lighter soup, use half cream and half milk, or skip the cream entirely for a brothier version.

Ingredient Substitutions

Out of an ingredient or catering to dietary preferences? Try these simple swaps:

Sausage: Substitute with ground turkey, chicken sausage, or plant-based sausage for a lighter option.
Spinach: Kale, Swiss chard, or collard greens can replace spinach — just cook them a bit longer to soften.
Heavy Cream: Use coconut milk or cashew cream for a dairy-free version.
Broth: Vegetable broth works well for a vegetarian twist (if using plant-based sausage).
Tortellini: Try ravioli or another stuffed pasta if tortellini isn’t available.

Serving Suggestions

This autumn sausage tortellini soup is filling on its own, but it pairs beautifully with side dishes that complement its creamy, savory flavor. Try these pairings:

Warm crusty French bread or garlic knots
Caesar salad or spinach salad with balsamic vinaigrette
Parmesan crisps or homemade croutons
Roasted vegetables for added nutrition
A glass of crisp white wine or apple cider for the full autumn vibe

Storage and Reheating Instructions

Like many soups, this one tastes even better the next day as the flavors meld. Here’s how to store it safely and deliciously:

To Refrigerate:

Allow the soup to cool completely before transferring to an airtight container.
Refrigerate for up to 4 days.
Reheat gently on the stovetop over medium-low heat, stirring occasionally.

To Freeze:

If you plan to freeze, it’s best to omit the tortellini and add it fresh when reheating (pasta gets mushy when frozen).
Freeze the soup base (without pasta or spinach) in freezer-safe bags or containers for up to 3 months.
Thaw overnight in the refrigerator before reheating, then add cooked tortellini and spinach before serving.

Variations to Try

Once you’ve mastered the base recipe, have fun experimenting with variations! Here are some delicious twists:

Spicy Tuscan Soup: Add red pepper flakes and use spicy Italian sausage.
Chicken Tortellini Soup: Swap the sausage for shredded rotisserie chicken.
Vegetarian Version: Use vegetable broth, plant-based sausage, and a cheese-filled tortellini.
Tomato Basil Cream Soup: Stir in extra tomato paste and chopped basil for a tangy, herby twist.
One-Pot Gnocchi Swap: Replace tortellini with potato gnocchi for a rustic Italian spin.

Nutrition Information (Per Serving)

Approximate values for one serving (based on 6 servings total):

Calories: 480
Protein: 22g
Carbohydrates: 28g
Fat: 32g
Saturated Fat: 14g
Fiber: 3g
Sodium: 960mg

Make It Ahead for Meal Prep

This soup is a fantastic meal-prep option. Here’s how to make it ahead for easy lunches or dinners:

Cook the soup base (without tortellini and spinach) and store in the fridge for up to 3 days.
When ready to eat, bring it to a simmer, then add tortellini and spinach fresh for best texture.
Portion into individual containers for easy reheating throughout the week.

Pro Tips for Maximum Flavor

Brown the sausage well: The caramelized bits (fond) at the bottom of the pan add tons of flavor.
Use fresh garlic and herbs: They make a big difference compared to dried versions.
Finish with cheese: A sprinkle of Parmesan or Pecorino Romano at the end enhances richness.
Add a squeeze of lemon: Just before serving, a small splash of lemon juice brightens the entire dish.

FAQs

Can I make this soup in a slow cooker?

Yes! Brown the sausage and onion first, then add all ingredients (except cream, tortellini, and spinach) to your slow cooker. Cook on low for 6–7 hours or high for 3–4. Add tortellini and cream 30 minutes before serving, and stir in spinach right at the end.

Can I use frozen spinach?

Absolutely. Thaw and drain it well before adding it to the soup to prevent excess water from thinning the broth.

How can I make it dairy-free?

Use coconut milk instead of cream and choose dairy-free tortellini or substitute with your favorite pasta shape.

What’s the best way to thicken the soup?

If you prefer a thicker consistency, let it simmer uncovered for several minutes or stir in a small slurry of cornstarch and water.

Seasonal Touches for Autumn

To truly capture the essence of fall, add a few seasonal touches to your soup presentation and flavor profile:

Add a pinch of nutmeg or sage for a warm autumn spice note.
Serve in rustic bowls with a sprinkle of toasted pumpkin seeds on top.
Pair with apple cider or a fall harvest salad.

Perfect for Entertaining

This autumn sausage tortellini soup is a crowd-pleaser for dinner parties, potlucks, or family gatherings. Serve it in a large Dutch oven at the table with toppings like grated cheese, croutons, or crispy pancetta so guests can customize their bowls. Add a loaf of fresh bread and a simple dessert (like pumpkin pie or apple crisp) to make it a complete fall feast.

Final Thoughts

When the leaves turn golden and the days grow cooler, this sausage tortellini soup with spinach is the perfect way to warm up. Creamy, savory, and filled with cozy Italian flavors, it’s everything you want in a comforting autumn meal. Whether you make it for a family dinner, a cozy date night, or a week’s worth of lunches, this soup delivers every single time.

Make a big pot, ladle up a bowl, and savor the taste of the season — because nothing says autumn quite like homemade soup simmering on the stove.

More Cozy Fall Recipes You’ll Love

Pin this recipe to your Fall Favorites or Comfort Food board on Pinterest so you can make it again and again!