If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, the Sausage Tortellini Soup with Spinach & Fennel Recipe is exactly what you need. This vibrant soup combines the savory richness of Italian sausage with the delicate flavors of fennel and fresh spinach, all wrapped around tender cheese tortellini in a creamy, tomato-spiked broth. It’s a wonderful blend of textures and tastes that come together effortlessly, making it an absolute favorite for casual dinners or impressing unexpected guests.
Ingredients You’ll Need
Gathering these ingredients is the first step toward creating a soup that bursts with flavor and heartiness. Each component plays a crucial role: the sausage brings boldness, the fennel seeds add a subtle anise-like aroma, and the fresh spinach introduces a vibrant green touch, while cheese tortellini offers a delightful softness that makes every spoonful satisfying.
- 1 lb Italian sausage (spicy or sweet): Choose based on your preferred level of heat and flavor intensity.
- 9 oz cheese tortellini: These little pockets of cheesy goodness soak up the broth beautifully.
- 3 cups fresh spinach: Adds a fresh, slightly earthy bite and lovely color contrast.
- 1 tsp fennel seeds: Toast lightly before adding to enhance their sweet, licorice-like fragrance.
- 1 can (15 oz) crushed tomatoes: Provides a tangy, rich base that melds perfectly with the sausage and cream.
- 4 cups chicken broth: A savory liquid foundation that infuses savory depth.
- 1 cup heavy cream: Brings luscious creaminess that balances the acidity of the tomatoes.
- 1 medium yellow onion, chopped: Adds natural sweetness and aroma when sautéed.
- 3 cloves garlic, minced: Delivers a punch of savory warmth and complexity.
- 1 tbsp olive oil: For sautéing and building initial flavor treasures.
- 1 tsp salt: Essential to brighten all the flavors.
- 1/2 tsp black pepper: Adds subtle heat and depth.
- 1 tsp Italian seasoning: A fragrant herb blend that rounds out the soup elegantly.
How to Make Sausage Tortellini Soup with Spinach & Fennel Recipe
Step 1: Brown the Sausage
Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook it until it’s thoroughly browned and fragrant—about 6 to 8 minutes. Browning the sausage releases flavorful fats that become the foundation for the soup’s rich taste. If there’s too much grease, carefully drain it to keep the soup balanced.
Step 2: Sauté Onion, Garlic, and Fennel Seeds
Next, toss in the chopped onion and let it soften and turn translucent, which usually takes around 4 to 5 minutes. Then add the minced garlic and fennel seeds, stirring for another minute or two until their warm, aromatic scents fill the kitchen. This step layers in a gentle sweetness and that classic fennel undertone that makes this recipe so special.
Step 3: Simmer with Tomatoes and Broth
Pour in the chicken broth and crushed tomatoes, stirring well to scrape up any browned bits from the pan—that’s where so much flavor hides! Bring everything to a gentle simmer. This simmer allows the ingredients to marry and thicken slightly, creating a harmonious base for the tortellini and spinach.
Step 4: Add Cheese Tortellini
Now it’s time to add the cheese tortellini. Let them cook according to the package instructions, usually about 6 to 8 minutes. The tortellini not only adds heartiness but also offers a creamy, melty center that’s pure comfort in every bite.
Step 5: Stir in Spinach and Cream
Once the tortellini is tender, reduce the heat to low and stir in the fresh spinach. It will wilt quickly, taking only 1 to 2 minutes. Then pour in the heavy cream, gently blending it into the soup to achieve a silky texture that ties together all the ingredients beautifully.
Step 6: Season and Serve
Finally, season the soup with salt, black pepper, and Italian seasoning. Give it a taste and adjust the seasonings as needed to suit your preference. This final touch ensures every spoonful is perfectly balanced and bursting with flavor. Ladle the soup into bowls and get ready to enjoy some serious comfort.
How to Serve Sausage Tortellini Soup with Spinach & Fennel Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese on top adds an irresistible salty note and a bit of texture. A few torn basil leaves or a dash of crushed red pepper flakes can also elevate the soup, introducing fresh herbal or spicy accents that complement the fennel and sausage.
Side Dishes
Serve this soup alongside crusty garlic bread or a simple baguette to soak up every last drop of the delicious broth. A crisp green salad with lemon vinaigrette cuts through the richness and keeps the meal balanced and refreshing.
Creative Ways to Present
For an inviting presentation, ladle the soup into rustic bowls and garnish with a swirl of cream or a drizzle of high-quality olive oil. You can also serve this soup in hollowed-out bread bowls for a cozy, edible touch that’s perfect for chilly evenings or casual entertaining.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day, though you might want to add a splash of broth or cream when reheating to refresh the texture.
Freezing
Freezing is an option, but since the tortellini can sometimes change texture after thawing, consider freezing the broth and sausage mixture separately and adding freshly cooked tortellini and spinach when you’re ready to enjoy it again. This way, the soup keeps its fresh, vibrant quality.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a little chicken broth or water to loosen it up. Avoid microwaving at high power to preserve the delicate texture of the cream and tortellini.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a great leaner alternative that still imparts plenty of flavor. Just make sure to choose one that’s well-seasoned to maintain the soup’s rich taste.
Is there a vegetarian version of this soup?
Yes, you can swap the Italian sausage for a plant-based sausage or hearty mushrooms like cremini or portobello to keep the umami depth. Use vegetable broth instead of chicken broth for a fully vegetarian-friendly option.
Can I make this soup spicy?
Definitely! Use spicy Italian sausage, add crushed red pepper flakes, or a dash of hot sauce to the broth for a warming kick that complements the fennel and spinach nicely.
What type of cheese tortellini works best?
Classic cheese tortellini with ricotta and Parmesan filling is ideal for this recipe because it melts slightly into the soup, adding to the creamy texture and flavor complexity.
How can I make this soup lighter?
To lighten it up, reduce or omit the heavy cream and use low-sodium chicken broth. You can also increase the amount of spinach and add other vegetables like zucchini or carrots to boost nutrition without sacrificing taste.
Final Thoughts
This Sausage Tortellini Soup with Spinach & Fennel Recipe is a true winner for those days when you want something both cozy and bursting with flavor. It’s a comforting and satisfying dish that feels just a little bit special, perfect for sharing or savoring solo. Give it a try—you might just find your new favorite soup to keep on repeat all year round!
Print
Sausage Tortellini Soup with Spinach & Fennel Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Sausage Tortellini Soup with Spinach & Fennel is a comforting Italian-inspired dish that combines spicy or sweet Italian sausage with tender cheese tortellini, fragrant fennel seeds, fresh spinach, and a creamy tomato broth. Perfect for a quick weeknight dinner, this soup is packed with flavor and ready in under 40 minutes.
Ingredients
Meat and Dairy
- 1 lb Italian sausage (spicy or sweet)
- 9 oz cheese tortellini
- 1 cup heavy cream
Vegetables and Aromatics
- 3 cups fresh spinach
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
Pantry Items and Seasonings
- 1 tsp fennel seeds
- 1 can (15 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook for 6–8 minutes or until browned. Drain excess grease if necessary.
- Sauté Aromatics: Add the chopped onion to the pot and cook for 4–5 minutes until translucent. Stir in minced garlic and fennel seeds, cooking for an additional 1–2 minutes until fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and crushed tomatoes. Stir well, making sure to scrape the bottom of the pot to loosen any browned bits. Bring the mixture to a gentle simmer.
- Cook Tortellini: Add cheese tortellini to the simmering soup and cook according to package instructions, typically 6–8 minutes, until tender.
- Add Spinach and Cream: Reduce the heat to low. Stir in fresh spinach and cook until wilted, about 1–2 minutes. Pour in the heavy cream and stir to evenly combine.
- Season and Serve: Season the soup with salt, black pepper, and Italian seasoning. Taste and adjust seasoning as needed. Serve the soup hot, optionally garnished with Parmesan cheese and accompanied by crusty bread.
Notes
- You can use either spicy or sweet Italian sausage depending on your heat preference.
- For a lower fat version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
- If you prefer a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Adding freshly grated Parmesan cheese on top enhances the flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
