There’s something incredibly comforting about a bowl of soup that feels like a full meal — rich, hearty, and brimming with flavor. This Sausage Tortellini Soup with Spinach & Fennel is one of my absolute favorites to make during the cooler months (though let’s be honest, I’ll gladly eat it year-round). It brings together juicy sausage, cheesy tortellini, tender spinach, and the aromatic whisper of fennel in a creamy, flavorful broth that’s just begging for a piece of crusty bread to be dipped into it.

I love how quickly this soup comes together — it’s perfect for weeknights when I don’t have time to fuss over dinner but still want something that tastes like I spent hours on it. The sausage adds savory depth, while the fennel lends a slightly sweet, almost licorice-like note that perfectly balances the creamy base. It’s one of those dishes where everyone goes back for seconds, and leftovers taste even better the next day.

Why You’ll Love This Sausage Tortellini Soup with Spinach & Fennel

This isn’t just another soup — it’s a cozy, flavor-packed bowl of comfort that checks every box:

Quick & easy: Comes together in one pot and under 40 minutes.
Hearty & filling: Thanks to the sausage and tortellini, it eats like a meal.
Balanced flavors: The richness of the broth, the spice from the sausage, the slight sweetness from fennel, and the brightness of spinach all play together beautifully.
Perfect for leftovers: It tastes even better the next day as the flavors meld.
Freezer-friendly: Great to batch cook and freeze for busy nights.

What Kind of Sausage Should I Use?

You can really customize this part depending on your taste, but I personally lean toward using Italian sausage — either sweet or spicy. The seasoning in Italian sausage naturally enhances the fennel flavor in the soup and gives the broth a deep, savory richness. If you want a little heat, go for hot Italian sausage. Prefer a milder flavor? Sweet or mild Italian sausage is perfect. Pork sausage delivers the best fat content and flavor, but chicken or turkey sausage will also work if you want a lighter version.

Make sure to remove the casing if you’re using sausage links and crumble the meat as it browns for even distribution throughout the soup.

Options for Substitutions

Cooking should be flexible, and this Sausage Tortellini Soup with Spinach & Fennel adapts beautifully to what you have on hand. Here are a few smart swaps:

Tortellini: Any filled pasta will work — try ravioli, gnocchi, or even mini shells if you’re out of tortellini.
Spinach: Kale or Swiss chard are great alternatives. Just cook heartier greens a bit longer so they become tender.
Fennel: If you don’t have fresh fennel, add a pinch of fennel seeds when browning the sausage to keep that subtle licorice flavor.
Cream: Half-and-half or whole milk can be used for a lighter broth. Coconut milk is a dairy-free option but will slightly change the flavor.
Tomatoes: Diced canned tomatoes or fresh cherry tomatoes work well. You can even leave them out if you prefer a more neutral, creamy base.

Ingredients for This Sausage Tortellini Soup with Spinach & Fennel

This soup may taste complex, but the ingredient list is refreshingly simple. Each component plays a specific role in creating a rich, hearty, and flavorful bowl.

Italian Sausage
The star of the dish — it brings savory depth and a punch of seasoning that flavors the entire soup.

Cheese Tortellini
These little pasta pockets add a soft, cheesy bite that makes the soup extra comforting and filling.

Fresh Spinach
A handful of greens gives the soup a pop of color and a welcome hit of nutrition, balancing the richness.

Fennel Bulb
Adds a unique, aromatic flavor — slightly sweet and earthy — that elevates the overall profile of the soup.

Yellow Onion
A flavor base essential to most soups; it mellows out during cooking and brings sweetness to the broth.

Garlic
For warmth and depth. It’s a must-have in just about any savory soup.

Crushed Tomatoes
They bring a touch of acidity and richness, helping to round out the creamy base without overpowering it.

Chicken Broth
Acts as the soup’s backbone — use a good quality one for the best flavor.

Heavy Cream
Adds creaminess and body to the broth, giving it a luscious, velvety texture.

Olive Oil
Used to sauté the aromatics and sausage, bringing everything together from the start.

Salt & Black Pepper
To balance and enhance all the flavors.

Grated Parmesan
Optional, but highly recommended for topping — it adds a salty, umami finish that pulls everything together.

Step 1: Sauté the Aromatics

Heat a drizzle of olive oil in a large soup pot over medium heat. Add diced onion and fennel, and cook until soft and fragrant — about 5–6 minutes. Stir in the garlic and cook for 1 more minute, just until fragrant (don’t let it burn!).

Step 2: Brown the Sausage

Add the Italian sausage to the pot, breaking it up with a wooden spoon. Cook until browned and fully cooked through, about 7–8 minutes. If there’s excess grease, drain it off.

Step 3: Add Tomatoes and Broth

Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.

Step 4: Simmer the Soup

Reduce the heat to medium-low and let the soup simmer for 10–12 minutes to develop flavor. This is where the sausage and fennel really infuse the broth.

Step 5: Stir in the Tortellini

Add the cheese tortellini directly into the pot. Let them cook according to the package directions (usually 3–5 minutes), until tender and floating.

Step 6: Add the Cream and Spinach

Lower the heat and stir in the heavy cream. Once combined, add in the spinach and cook just until wilted, about 1–2 minutes.

Step 7: Taste and Finish

Taste the soup and adjust with salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan and cracked black pepper.

How Long to Cook Sausage Tortellini Soup with Spinach & Fennel

From start to finish, this soup takes about 35 to 40 minutes to make:

Sautéing aromatics and browning sausage: 10–12 minutes
Simmering the base: 10–12 minutes
Cooking the tortellini: 3–5 minutes
Finishing with cream and spinach: 2–3 minutes

It’s a relatively quick recipe that delivers the kind of deep, layered flavor you’d expect from something that simmered all day.

Tips for Perfect Sausage Tortellini Soup with Spinach & Fennel

Use fresh tortellini if possible — it cooks faster and has a better texture in soup than frozen.
Don’t overcook the tortellini — they should be just tender. Overcooking will cause them to fall apart in the broth.
Sauté the fennel properly — this helps release its sweetness and aromatic flavor, which balances the richness of the sausage.
Add spinach at the very end — you want it wilted, not mushy.
Finish with Parmesan — a sprinkle of freshly grated Parm adds a beautiful salty finish and ties everything together.
Let the soup rest for 5 minutes before serving — this gives the flavors a moment to settle and deepen.

Watch Out for These Mistakes While Cooking

Even though this soup is simple to make, a few easy-to-avoid missteps can affect the final result. Here’s what to keep an eye on:

Overcooking the tortellini: They only need a few minutes. Leaving them too long in the hot broth can turn them mushy.
Adding spinach too early: Spinach wilts fast. Add it at the very end to keep its color and texture fresh.
Using low-quality sausage: Since the sausage flavors the whole soup, opt for a high-quality Italian sausage with good seasoning.
Skipping the fennel sauté: Raw fennel can be a bit strong. Sautéing it softens its bite and brings out its natural sweetness.
Boiling after adding cream: This can cause the cream to separate or curdle. Always lower the heat before stirring it in.
Not tasting as you go: The flavor balance depends on your broth and sausage — taste and adjust salt and pepper as needed.

What to Serve With Sausage Tortellini Soup with Spinach & Fennel?

This soup is hearty enough to stand on its own, but pairing it with the right sides takes it to the next level. Here are some delicious options:

Crusty Bread or Garlic Bread

Perfect for soaking up that creamy, flavorful broth.

Roasted Garlic Crostini

Spread with soft roasted garlic and a little sea salt — simple and dreamy.

Simple Green Salad

A fresh salad with a tangy vinaigrette helps cut through the richness of the soup.

Parmesan Roasted Vegetables

Oven-roasted broccoli, carrots, or Brussels sprouts with a sprinkle of Parmesan pair beautifully.

Cucumber and Tomato Salad

Light and crisp, this adds a cooling contrast to the warm soup.

A Glass of Red Wine

A medium-bodied red like Chianti or Pinot Noir complements the flavors without overpowering them.

Lemon Olive Oil Cake

If you’re going all out, this subtly sweet dessert finishes the meal on a bright note.

Storage Instructions

This Sausage Tortellini Soup with Spinach & Fennel stores very well — perfect for next-day lunches or freezing for later. Here’s how to handle leftovers like a pro:

Refrigerator: Store in an airtight container for up to 3–4 days. The flavors deepen overnight, making it taste even better the next day.
Freezer: You can freeze it, but with one caveat — tortellini tends to get a little soft after freezing. If you plan to freeze, consider cooking the tortellini separately and adding it fresh when reheating. Freeze the soup base (without the tortellini) for up to 2 months.
Reheating: Warm on the stovetop over medium-low heat. If it’s thickened in the fridge, add a splash of broth or water to loosen it up. Avoid boiling once the cream is added to prevent separation.

Estimated Nutrition

Here’s a general estimate for 1 generous serving (about 1½ cups) of this soup. Keep in mind this will vary depending on the brand of sausage, tortellini, and cream used:

Calories: 470 kcal
Protein: 21g
Fat: 30g
Saturated Fat: 13g
Carbohydrates: 28g
Fiber: 3g
Sugar: 4g
Sodium: 950mg
Cholesterol: 80mg

This soup leans into comfort food territory but still packs in protein and greens, making it a well-rounded one-pot meal.

Frequently Asked Questions

What kind of tortellini works best in this soup?

Fresh or refrigerated cheese tortellini works beautifully, as it cooks quickly and holds its shape in the broth. You can also use meat-filled tortellini if you want extra protein.

Can I make this soup ahead of time?

Yes! It’s great for meal prep. Just wait to add the tortellini and spinach until you’re reheating to prevent them from getting too soft or mushy.

How do I make this soup dairy-free?

Use a dairy-free tortellini (available at many health food stores), swap heavy cream for unsweetened coconut milk or oat cream, and skip the Parmesan or use a plant-based version.

Can I use frozen spinach instead of fresh?

Absolutely. Just make sure to thaw and squeeze out excess water before adding to the soup. It won’t have quite the same vibrant color, but it works in a pinch.

What if I don’t have fennel?

You can skip it or replace it with a teaspoon of fennel seeds, toasted slightly in the pan with the sausage. While not quite the same, it’ll still deliver that signature sweet-anise flavor.

Is this soup spicy?

Not necessarily — it depends on the sausage you use. Choose spicy Italian sausage if you want heat, or mild/sweet Italian sausage for a gentler flavor.

Can I make this in a slow cooker?

You can — brown the sausage and aromatics first, then add everything except the tortellini, cream, and spinach to the slow cooker. Cook on low for 4–5 hours. Stir in tortellini, cream, and spinach 30 minutes before serving.

How can I thicken the soup?

If you want a thicker, creamier texture, stir in a slurry of cornstarch and water (1 tablespoon each) right before the cream goes in, or simmer slightly longer with the lid off to reduce the broth.

Conclusion

This Sausage Tortellini Soup with Spinach & Fennel is more than just a cozy bowl of comfort — it’s a full meal that delivers rich flavors, nourishing greens, and cheesy bites of pasta in every spoonful. It’s the kind of soup that brings people to the table and has them asking for seconds. Whether you’re prepping for a busy weeknight, craving something warm and filling, or just in need of a big pot of something delicious, this soup is always a win.