Italian Sausage and Tortellini Soup

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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Italian Sausage and Tortellini Soup



Serves 6




  • 1 lb ground hot or mild Italian sausage
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 5 oz (about 4-5 cups) baby spinach, chopped 
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 2 tsp dried oregano leaves
  • ½ tsp coarse salt and freshly ground black pepper plus more to taste
  • 2 (32 oz) containers low sodium chicken broth
  • 12 oz bag fresh cheese tortellini
  • Shaved parmesan cheese, for garnish





  1. Heat sausage in a large dutch oven or stock pot to medium-high heat. Cook 4-5 minutes, until browned. Drain sausage and set aside.

  2. Place pot back on stove and heat to medium-high. Add oil and garlic and saute 30-60 seconds, until fragrant. Stir in spinach and saute until wilted, about 2 minutes. Add beans, oregano, salt and pepper.

  3. Pour chicken broth into pot; bring to a boil. Add tortellini; reduce heat to medium and allow to simmer, about 7-8 minutes, until tortellini is cooked. Add cooked sausage. Taste and adjust seasoning, if necessary.

  4. Serve and garnish with parmesan cheese.  

Nutrition Facts