Italian Sausage and Tortellini Soup with White Beans

Leave a Comment / Lunch & Dinner / By / October 5, 2026
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This Italian sausage tortellini soup is one of the easiest, best-tasting dinners for the cozy months. It’s my mom’s recipe that I’ve adapted for the blog, and it has seriously been one of our family’s favorite soups for years.

A birds-eye view of a large bowl of Italian sausage tortellini soup with spinach on a table next to a bowl of oyster crackers and crusty bread.

It’s slightly spicy, salty, hearty and packed with cheesy tortellini, Italian sausage, white beans and spinach in a flavorful tomato broth. And maybe my favorite part: the sausage and beans give it plenty of protein and fiber, so it’s actually a really satisfying dinner.

It’s also the kind of recipe I love for busy nights — everything comes together in one pot, there’s very little prep, and there are leftovers for lunch!

The Italian sausage tortellini soup in a red Dutch oven topped with parmesan cheese on a table next to a cutting board with crusty bread on it.

Why You Will Love This Soup

  • Easy, but tastes like it cooked all day. There’s very little prep, but the sausage, tomatoes, garlic and bouillon give the broth a lot of flavor fast.
  • A hearty meal in soup form. Many soups aren’t true “balanced” meals, but this one is! Packed with protein, fiber, and two different vegetables.
  • Family-approved and very crowd-pleasing. This is adapted from my mom’s recipe and has been one of our family favorites for years.
  • Great for leftovers. It makes a big batch and reheats well — just add a little extra broth if the tortellini soak some up as it sits.

Ingredients

Ingredients for the Italian sausage tortellini soup on a counter.

Nutritional information calculated for 6 large bowls of soup.

  • 1 lb Italian sausage.
  • 1 small yellow onion, diced.
  • 5 cloves garlic, minced.
  • 1 (28-ounce) can crushed or diced tomatoes. If you prefer, you can use 1 (28-ounce) can stewed tomatoes and purée them until smooth before adding to the soup.
  • 6 cups chicken broth, plus more as needed.
  • 1/2 teaspoon black pepper.
  • 2 teaspoons chicken bouillon or Better Than Bouillon, plus more to taste.
  • 2 (15-ounce) cans cannellini or Great Northern beans, drained and rinsed.
  • 16 ounces refrigerated cheese tortellini.
  • 3–4 cups fresh baby spinach.
  • 2 teaspoons garlic powder, or more to taste.
  • Olive oil or cooking spray, only if needed for sautéing.
  • Grated Parmesan, for serving.
  • Crackers, for serving.
  • Red pepper flakes, for serving.
An overhead show of a big white bowl of soup next to crusty bread and crackers.

Directions

There are many variations of sausage and tortellini soup out there but this one really focuses on being a nutritionally complete meal without sacrificing any flavor. Feel free to customize it however you like!

  • Raw Italian sausage being mashed with a potato masher in a Dutch oven.
  • Browned Italian sausage with the diced onions, cooking in a Dutch oven.
  • Pouring the tomatoes into the Dutch oven.
  • Adding in the spinach and tortellini to the soup after it has cooked.
  • The fully cooked tortellini sausage soup in a red Dutch oven on a table next to a Parmesan rind and crusty bread.
  • An overhead show of a bowl of soup on a table next to a big pot and a bowl of oyster crackers and a cutting board with crusty bread and a Parmesan rind.
  1. Heat a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned.
  2. Add the diced onion and cook for about 4–5 minutes, until softened. If the pan seems dry, add a small drizzle of olive oil.
  3. Add the garlic and cook for about 30 seconds, stirring frequently.
  4. Stir in the tomatoes and cook with the sausage mixture for 1–2 minutes. You can also use stewed tomatoes and purée them until smooth before adding. This gives the soup a slightly softer, more cooked tomato flavor.
  5. Pour in the chicken broth, black pepper, and garlic powder. Bring the soup to a gentle boil.
  6. Taste the broth and add chicken bouillon or Better Than Bouillon as needed for additional flavor and saltiness.
  7. When you’re about 5 minutes from serving, stir in the drained beans and tortellini. Cook according to the tortellini package directions, usually about 3–5 minutes.
  8. Stir in the spinach and cook for another 1–2 minutes, just until wilted.
  9. Ladle into bowls and top with grated Parmesan. Serve with crackers and red pepper flakes, if desired.

Note: Once the tortellini are cooked, remove the soup from the heat right away. Letting it continue to simmer can cause the tortellini to become overly soft and absorb too much broth. You may want to add a little extra chicken broth when reheating leftovers.

Store in the fridge for up to 4 days!

A close-up spoonful of the soup with a large tortellini on the spoon over a bowl of soup.

Frequently Asked Questions

How Can I Lower the Sodium Content?

Yes, this is a very salty soup. That is probably why my family loves it so much! It is just so good. However, if you want to lower the sodium, Use reduced-sodium chicken broth, choose a lower-sodium sausage if available, and start with less bouillon – you can always add more after tasting.

Look for no-salt-added beans or cook your own white beans. Rinse the beans well, and go lighter on the Parmesan when serving.

Can I Make This Gluten-Free?

Look for a gluten-free tortellini or just swap with your favorite gluten-free noodle. I have some family who like to just use noodles for this recipe. Ditalini or a high protein pasta noodle would be amazing.

Can I Use Frozen Tortellini?

Yes, I find that frozen works really well with this recipe since the tortellini cooks really fast and it’s easy to overcook them.

What Beans Work Well for This Recipe?

Cannellini, Great Northern, or navy beans all work well.

Why Did My Soup Get so Thick Overnight?

The tortellini absorb broth as the soup sits. Add extra chicken broth when reheating until it reaches the consistency you like.

How Do I Reheat It Without Overcooking the Tortellini?

Reheat gently over low heat or in short microwave intervals. Avoid bringing it back to a hard boil.

Can I use Turkey Sausage Instead of Pork Sausage?

Yes. Turkey Italian sausage works well if you want a lighter option.

Can I Make This in a Crockpot?

Yes. Brown the sausage first, then add it to the crockpot with the onion, garlic, tomatoes, broth, beans, black pepper, garlic powder, and bouillon. Cook on LOW for about 4–6 hours. Stir in the tortellini near the end and cook just until tender, then add the spinach for the last few minutes. I would immediately turn the crockpot to warm so the torts don’t overcook.

A close-up of the left side of a bowl of soup topped with oyster crackers on a table next to a bowl of crackers and cheese.

More Cozy, Filling Meals

A birds-eye view of a large bowl of Italian sausage tortellini soup with spinach on a table next to a bowl of oyster crackers and crusty bread.

Italian Sausage and Tortellini Soup with White Beans

Author: Alex Evink, MS, RD
488kcal
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Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Italian sausage, cheesy tortellini, white beans and spinach come together in a flavorful tomato broth for an easy, hearty dinner with plenty of protein and fiber. This soup feels like it should be a lot more work than it really is!
Servings 6 servings
Course Main Course, Soup
Cuisine American, Italian

Ingredients

  • 1 pound Italian sausage, ground
  • 2 15.5 ounce cans of low sodium cannellini beans
  • 16 ounces cheese tortellini
  • 6 cups low sodium chicken broth
  • 3-4 cups baby spinach
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 28 ounce can of crushed or diced tomatoes plus broth see notes
  • ½ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons Better Than Bouillon Chicken Base, or to taste use less to reduce sodium
  • Olive oil or cooking spray, for sauteeing
  • Grated Parmesan, for serving
  • Red pepper flakes, for serving
  • Crackers, for serving

Method

  1. Heat a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned.
  2. Add the diced onion and cook for 4–5 minutes, until softened. If the pan seems dry, add a small drizzle of olive oil.
  3. Add the garlic and cook for about 30 seconds, stirring frequently. Stir in the tomatoes and cook with the sausage mixture for 1–2 minutes.
  4. Pour in the chicken broth, black pepper, and garlic powder. Bring the soup to a gentle boil.
  5. Taste the broth and add chicken bouillon or Better Than Bouillon as needed for additional flavor and saltiness.
  6. About 5 minutes before serving, stir in the drained beans and tortellini. Cook according to the tortellini package directions, usually 3–5 minutes.
  7. Stir in the spinach and cook for another 1–2 minutes, just until wilted.
  8. Ladle into bowls and top with grated Parmesan. Serve with crackers and red pepper flakes, if desired.

Nutrition

Calories488kcalProtein28gFat22gSodium1800mgFiber10.8gSugar6.7g

Notes

You can also use stewed tomatoes and purée them until smooth before adding. This gives the soup a slightly softer, more cooked tomato flavor.

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