Tortellini Soup with Italian Sausage, Turkey & Spinach
Tortellini Soup with Italian Sausage, Turkey & Spinach is a hearty Italian-inspired soup that combines savory Italian sausage, lean ground turkey, cheese-filled tortellini, tomatoes, fresh spinach, herbs, and Parmesan in a rich tomato broth. Adding turkey makes the soup more substantial while balancing some of the richness of the sausage.
The combination of two meats gives the broth greater depth than using either one alone. Italian sausage contributes herbs, spices, and richness, while ground turkey provides lean protein and absorbs the flavors of the tomatoes, garlic, basil, and broth.
Fresh tortellini turns the soup into a complete meal, while spinach adds color and freshness. Served with crisp Parmesan crostini, it becomes a comforting dinner that feels generous without requiring complicated preparation.
Why People Will Love Tortellini Soup with Italian Sausage, Turkey & Spinach Recipe
Italian sausage gives the broth bold, savory flavor.
Ground turkey adds extra protein without making the soup excessively heavy.
Combining sausage and turkey creates a balanced meat mixture.
Cheese tortellini makes every bowl satisfying and comforting.
The creamy cheese filling contrasts beautifully with the tomato broth.
Crushed tomatoes create a rich but not overly thick soup base.
Chicken broth keeps the soup lighter than a cream-based version.
Fresh basil gives the broth an aromatic Italian character.
Italian seasoning adds layers of oregano, thyme, and herbs.
Garlic adds savory depth.
Fresh spinach brings color, texture, and freshness.
Parmesan adds salty, nutty flavor at serving time.
The soup requires only one main cooking pot.
It can be prepared in well under an hour.
It is hearty enough to serve as a complete dinner.
The spice level can be changed by choosing mild or hot Italian sausage.
Leftovers are flavorful and satisfying.
The soup can easily feed a family or gathering.
Parmesan crostini provides a crisp contrast to the soft tortellini.
It combines protein, vegetables, pasta, and broth in one comforting bowl.
Key Ingredients
Italian Sausage:
Italian sausage provides the strongest seasoning in the soup. Its combination of pork, fennel, herbs, and spices gives the broth richness and a distinctly Italian-style flavor.
Ground Turkey:
Ground turkey provides additional protein while remaining relatively mild. Because its flavor is neutral, it readily absorbs the tomato, garlic, basil, and sausage seasonings.
Cheese Tortellini:
Tortellini makes the soup feel substantial and comforting. Its soft pasta exterior and creamy cheese filling provide contrast to the savory meat and tomato broth.
Crushed Tomatoes:
Crushed tomatoes create the main body of the soup while contributing acidity, sweetness, and rich tomato flavor.
Chicken Broth:
Chicken broth provides enough savory depth to support both meats without competing with the tomatoes and herbs.
Fresh Spinach:
Spinach wilts into the hot broth in just a few minutes, contributing freshness, color, and nutrients without changing the soup’s flavor significantly.
Fresh Basil:
Basil brightens the cooked tomato flavor and gives the soup a fresh aromatic finish.
Parmesan Cheese:
Freshly grated Parmesan adds umami, saltiness, and a nutty finish to both the soup and crostini.
Expert Tips
Use mild Italian sausage for a family-friendly soup or hot sausage for more spice.
Ground turkey that is around 90–93% lean provides better flavor and moisture than extremely lean turkey breast.
Brown the sausage and turkey thoroughly before adding the liquid.
Let some meat develop golden-brown edges rather than stirring continuously.
Drain excessive grease after browning, but leave a small amount for flavor.
Add garlic only after the onion begins to soften so it does not burn.
Cook the garlic just until fragrant.
Use good-quality crushed tomatoes because they form much of the broth’s flavor.
Simmer the broth before adding tortellini so the meat and tomato flavors have time to develop.
Add tortellini only near the end of cooking.
Follow the package instructions because fresh tortellini cooks very quickly.
Do not overcook tortellini; it continues softening while sitting in hot broth.
Add spinach during the final 1–2 minutes so it stays green and fresh.
Taste before adding extra salt because sausage, broth, tortellini, and Parmesan may already contain significant sodium.
Use freshly grated Parmesan for better melting and flavor.
Add more broth if the soup becomes too thick.
Keep the crostini separate until serving so it stays crisp.
Serve the soup promptly once the tortellini is cooked.
Tortellini Soup with Italian Sausage, Turkey & Spinach
Ingredients
For the Soup
1 tablespoon olive oil or vegetable oil
1 pound ground Italian sausage
1 pound ground turkey
1 medium onion, diced
1 tablespoon minced garlic
1 can (28 ounces) crushed tomatoes
6 cups chicken broth
2 tablespoons fresh basil, chopped
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
Salt, to taste
18 ounces refrigerated cheese tortellini
4 cups packed fresh spinach
Freshly grated Parmesan cheese, for serving
For the Parmesan Crostini
8–10 baguette slices, about ½ inch thick
2 tablespoons butter, softened
¼ cup freshly grated Parmesan cheese
Instructions
Sauté the Onion
Heat the oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat.
Add the diced onion and cook for about 3–4 minutes, stirring occasionally, until it begins to soften.
Brown the Sausage and Turkey
Add the Italian sausage, ground turkey, and minced garlic.
Break the meat into small crumbles with a wooden spoon while cooking.
Cook for approximately 6–8 minutes, or until the sausage is browned and the turkey is completely cooked with no pink remaining.
The ground turkey should reach an internal temperature of 165°F / 74°C.
Drain excess grease if necessary.
Build the Soup
Stir in the crushed tomatoes and chicken broth.
Add the fresh basil, Italian seasoning, garlic powder, black pepper, and a small amount of salt.
Stir well and bring the soup to a gentle boil.
Simmer the Broth
Reduce the heat to low.
Cover partially and simmer for about 20 minutes, allowing the sausage, turkey, tomatoes, herbs, and broth to develop a deeper flavor.
Taste the broth and adjust the seasoning if needed.
Add the Tortellini
Increase the heat slightly and add the refrigerated tortellini.
Cook according to the package directions, generally about 3–5 minutes, or until the pasta is tender but still slightly firm.
Avoid overcooking because tortellini will continue softening in the hot broth.
Add the Spinach
Stir in the fresh spinach during the final 1–2 minutes of cooking.
Cook just until the leaves wilt and turn bright green.
Remove the soup from the heat.
Prepare the Parmesan Crostini
While the soup simmers, cut the baguette into approximately ½-inch-thick slices.
Spread one side of each slice lightly with butter.
Place the slices butter-side down in a hot skillet over medium heat.
Cook until the bottoms are crisp and golden.
Turn the bread over and sprinkle Parmesan over each slice.
Continue cooking until the second side becomes golden and the cheese begins to melt.
If necessary, loosely cover the skillet for a minute to help the Parmesan melt.
Serve
Ladle the hot tortellini soup into bowls, making sure each serving contains plenty of Italian sausage, turkey, tortellini, and spinach.
Finish with freshly grated Parmesan and chopped basil if desired.
Serve immediately with warm Parmesan crostini on the side.
Important Notes When Making Tortellini Soup with Italian Sausage, Turkey & Spinach
Ground turkey should reach an internal temperature of 165°F / 74°C.
Italian pork sausage should reach at least 160°F / 71°C.
Do not rely only on meat color to determine doneness.
Tortellini brands vary substantially in cooking time.
Fresh refrigerated tortellini often requires only a few minutes.
Tortellini absorbs liquid as it sits.
Leftover soup may therefore be noticeably thicker the following day.
Add extra chicken broth when reheating if necessary.
Spinach needs very little cooking time.
Adding it too early can make it dull and overly soft.
Hot Italian sausage can make the entire soup considerably spicier.
Chicken broth, sausage, Parmesan, and tortellini can all contain significant sodium.
Parmesan crostini should be stored separately from leftover soup.
If making the soup ahead, consider cooking the tortellini separately and adding it to individual servings.
Refrigerate leftovers promptly.
How to Enjoy Tortellini Soup with Italian Sausage, Turkey & Spinach After Cooking
Let the finished soup rest for about 3–5 minutes after removing it from the heat. This gives the broth a moment to settle without allowing the tortellini to become excessively soft.
Ladle the soup into deep bowls, making sure each portion receives plenty of Italian sausage, turkey, tortellini, spinach, and tomato broth.
Finish each bowl with freshly grated Parmesan while the soup is still hot.
Add fresh basil immediately before serving for a brighter herbal aroma.
For more heat, sprinkle crushed red pepper flakes over individual servings.
Serve the Parmesan crostini on the side rather than placing it in the soup too early. Dip it into the broth as you eat so it remains crisp around the edges.
A simple green salad with lemon vinaigrette is an excellent side because its acidity contrasts with the rich meat and cheese.
For an even heartier dinner, serve the soup with additional crusty bread or roasted vegetables.
When reheating leftovers, warm the soup gently over medium-low heat and add a little chicken broth if the tortellini has absorbed too much liquid.
Nutrition Information
Approximate nutrition is based on 8 servings of soup, using 1 pound Italian sausage, 1 pound approximately 93% lean ground turkey, 18 ounces refrigerated cheese tortellini, and the remaining soup ingredients. Parmesan garnish and crostini are not included.
Calories: 500 kcal | Total Fat: 25 g | Saturated Fat: 8.5 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 4 g | Cholesterol: 95–110 mg | Sodium: 1,150–1,450 mg depending on the sausage, broth, tortellini, and added salt | Total Carbohydrates: 34–37 g | Dietary Fiber: 4–5 g | Sugars: 7–9 g | Protein: 30–33 g
Additional estimate:
Potassium: 800–1,000 mg | Calcium: 180–240 mg | Iron: 3.5–5 mg | Magnesium: 55–75 mg | Vitamin A: 2,500–3,500 IU | Vitamin C: 18–28 mg | Vitamin B6: 0.6–0.9 mg | Vitamin B12: 1.5–2.2 mcg | Zinc: 3.5–5 mg
A serving of Parmesan crostini will add additional calories, carbohydrates, fat, sodium, and calcium.
Frequently Asked Questions:
Why use both Italian sausage and turkey?
Italian sausage provides rich seasoning and fat, while turkey adds leaner protein and absorbs the broth’s flavors. Together they create a meatier soup without relying entirely on sausage.
Is this soup very spicy?
Not necessarily. Mild Italian sausage produces a gently seasoned soup, while hot Italian sausage makes it noticeably spicier.
What type of tortellini works best?
Refrigerated cheese tortellini works particularly well because it cooks quickly and complements the meat and tomato broth. Spinach-and-cheese tortellini is another excellent option.
What can I serve with Tortellini Soup?
Parmesan crostini, garlic bread, focaccia, a green salad, or roasted vegetables all pair well with it.
Can I use chicken sausage instead of pork Italian sausage?
Yes. Chicken or turkey Italian sausage can make the soup leaner, although the flavor and richness will be somewhat lighter.
Why did my tortellini become too soft?
It was probably cooked too long or remained in the hot broth for an extended period. Add tortellini only near the end and cook just until al dente.
Can I make the soup ahead of time?
Yes. For the best texture, make the meat-and-tomato broth ahead and cook the tortellini when reheating the soup.
Why is my leftover soup much thicker the next day?
Tortellini continues absorbing broth during storage. Simply add additional chicken broth while reheating until the soup reaches the desired consistency.
Can I use frozen spinach?
Yes. Thaw it first and squeeze out excess moisture before adding it. Use less than you would fresh spinach because frozen spinach is more concentrated.
How can I reduce the sodium in this soup?
Use low-sodium chicken broth, choose lower-sodium sausage when available, avoid adding salt until the end, and use Parmesan moderately.