Spicy Italian Sausage Tortellini Soup
If you love bold, cozy soups that come together fast but taste like they simmered all day, this Spicy Italian Sausage Tortellini Soup is for you. It’s rich, garlicky, a little spicy, and loaded with cheese tortellini, tender spinach, and a tomato-forward broth finished with cream and Parmesan.
Even though it shares some ingredients with my Tuscan ravioli soup, this one has a very different personality. The added tomato paste, roasted garlic sauce, and Calabrian chili seasoning give it deeper, bolder flavor with a noticeable kick — and it’s on the table in about 30 minutes.
Here are some other great soups to check out while you are here!
Minestrone Soup with Italian Sausage
Marry Me Chicken and Gnocchi Soup
Creamy Italian Sausage and Gnocchi Soup
Summer Corn and Zucchini Chowder with Bacon
Table of contents
Why You’ll Love This Recipe
- Ready in 30 minutes from start to finish
- One-pot and weeknight-friendly
- Bold, spicy Italian flavor without being overwhelming
- Hearty enough to feed a crowd
- Thick, comforting, and perfect with crusty garlic bread
Ingredients
- Spicy Italian sausage (1 lb) – Adds richness, heat, and depth
- Yellow onion – Builds a savory base
- Fresh garlic (about 10 cloves) – Bold, garlicky flavor throughout
- Tomato paste (1 tablespoon) – Cooked down for a deeper, slightly sweet tomato flavor
- Fire & Smoke Society Spicy Italian Calabrian Chili Blend (1 tablespoon) – Brings heat and Italian herb flavor
- Substitute: 1 tablespoon Italian seasoning + 1 teaspoon red pepper flakes
- Carbone Roasted Garlic Sauce (24 oz jar) – The backbone of the soup with rich roasted garlic flavor – any marinara sauce will work!
- Chicken broth (5 cups) – Loosens the sauce into a soup and helps cook the tortellini
- Five cheese tortellini (18 oz, refrigerated) – Hearty, cheesy, and filling
- Heavy cream (1 cup) – Softens the tomato base and adds richness
- Baby spinach (6 oz, chopped) – Adds color and freshness
- Freshly grated Parmesan (3 oz) – Salty, nutty finish that ties everything together
How to Make Spicy Italian Sausage Tortellini Soup
Start by heating a large Dutch oven (about a 6-quart size works great) over medium heat. Add the spicy Italian sausage, diced onion and minced garlic. Cook the sausage all the way through. Drain the excess grease if desired. I did not.
Stir in the tomato paste and let it cook down for 3–4 minutes, stirring occasionally. This step is important — it caramelizes the tomato paste and deepens the overall flavor of the soup.
Season with the Calabrian chili blend (or Italian seasoning and red pepper flakes), then pour in the roasted garlic sauce and chicken broth. Stir well to combine.
Add the cheese tortellini, bring the soup to a gentle boil, cover, and cook for about 3 minutes, just until the tortellini is tender.
Reduce the heat slightly and stir in the heavy cream and chopped spinach. Let the spinach wilt, then add the freshly grated Parmesan cheese and stir until smooth and fully incorporated. Taste and adjust seasoning if needed — this soup typically doesn’t need additional salt thanks to the sausage, broth, sauce, and Parmesan.
Serve hot topped with:
- Fresh basil ribbons
- Extra grated Parmesan
This soup is especially good with toasted garlic bread or a crusty loaf for dipping.
Tips for Success
- Don’t overcook the tortellini — it will continue to soften as it sits
- Keep the boil gentle to prevent the cream from separating
- Freshly grated Parmesan melts better than pre-shredded
- If reheating, add extra broth to loosen the soup
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Spicy Italian Sausage Tortellini Soup
Ingredients
- 1 lb Spicy Italian Sausage
- 1 Yellow Onion, Diced
- 9-10 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 1 tbsp Fire and Smoke Society Spicy Italian Blend or 1 tbsp Italian Seasoning and 1 tsp red pepper flakes
- 24 oz Marinara Sauce
- 5 Cups Chicken Broth
- 18 oz Refrigerated Cheese Tortellini frozen is fine, you will just need to cook it a bit longer
- 1 Cup Heavy Cream or half and half
- 6 oz Baby Spinach, chopped
- 3 oz Freshly Grated Parmesan plus additional for topping
- 1-2 tsp Chopped Basil optional for topping
Instructions
- Brown sausage with onion and garlic in a large pot or Dutch oven until cooked through.
- Stir in tomato paste and cook until caramelized.
- Add seasoning, marinara sauce and chicken broth. Bring to a simmer.
- Add tortellini and cook gently until tender.
- Stir in cream, spinach, and Parmesan.
- Season to taste if needed. Serve hot and enjoy!
Notes
Make-Ahead & Storage
- Store leftovers in an airtight container in the refrigerator for up to 2–3 days
- The soup will thicken as it sits, and the tortellini may start to soften or break down
- Reheat gently on the stovetop, adding extra chicken broth as needed
Frequently Asked Questions
Is this soup very spicy?
It has a noticeable kick, but it’s not overwhelming. You can easily adjust the heat by using mild sausage or reducing red pepper flakes.
Can I use frozen tortellini?
Yes, but you will need to add a few extra minutes of cooking time.
Why did my soup get thicker the next day?
The tortellini absorbs liquid as it sits. Simply add more broth when reheating.
