Italian Sausage & Tortellini Soup

Tortellini soup in a white pot

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Fresh tortellini with Italian sausage, spinach and cannellini beans in a flavorful oregano broth.


  • 1 tablespoon olive oil
  • 1-pound ground hot or mild Italian sausage
  • 2 cloves garlic, peeled and minced
  • 4-5 cups baby spinach
  • 15-ounce can cannellini beans, drained and rinsed
  • 2 teaspoons dried oregano leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 2 32-ounce containers unsalted chicken stock
  • 12-ounce bag fresh cheese tortellini
  • Freshly shaved Parmesan cheese, for garnish


  1. Heat oil in a large Dutch oven or stock pot to medium heat. Add sausage and cook 4-5 minutes, until browned, breaking it up with a wooden spoon as it cooks.
  2. Stir in the garlic and spinach and saute until spinach is wilted, about 2 minutes. Add cannellini beans, oregano, salt and pepper.
  3. Add the stock to pot and bring to a simmer. Add tortellini and reduce heat to medium and allow to simmer, about 7-8 minutes, until tortellini is cooked. Taste and adjust seasoning, if necessary.
  4. Serve in bowls and garnish with Parmesan cheese.


Cooking Tip: Add a pinch of red pepper flakes for extra heat.