Sausage & Tortellini Soup

Recipe by Alexandria NunleyCourse: MainCuisine: ItalianDifficulty: Easy

This soup is the ultimate comfort dinner! Italian Sausage, cheesy tortellini with a creamy tomato base is sure to be a family favorite!


  • 2 packs Holston Beef Italian Sausage Links

  • 28 oz can Crushed Tomatoes

  • 1.5 Teaspoons Chicken Bullion Paste

  • 4 cups water

  • 1 shallot or small onion

  • 1 head Garlic

  • Olive oil

  • 20 oz package of Tortellini

  • Heavy Whipping Cream

  • Fresh Baby Spinach


  • Begin by browning the sausage links in a skillet, crumbling as the sausage cooks, you may remove the casings if you like or not. Remove skillet from heat and set aside.
  • In a large pot or dutch oven, sauté your shallot or onion in olive oil until translucent. I use a shallot because I LOVE the flavor it adds to this soup.
  • Add garlic and continue to cook for about 2 minutes, be careful not to burn your garlic. You only want to cook it until it becomes soft and fragrant!
  • In a bowl, mix your bullion paste with 3-4 cups of HOT water. Add to onion and garlic.
  • Add whole can of tomatoes to your pot. Combine and turn to Medium - Medium High heat.
  • After your soup base has come to a slight boil, add your tortellini and let it cook for about 2 minutes.
  • Turn heat down to low and add in sausage.
  • Now its time to get creative - add Heavy Cream & Spinach to your liking. I add about 1-1.5 cups of cream and a large handful of spinach! Mix together and allow the spinach to wilt, then serve and enjoy!