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High Protein Spinach Tortellini Soup - Cozy, Satisfying, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil (1–2 tablespoons)
  • Chicken or turkey sausage (12–16 ounces; casings removed if using links)
  • Yellow onion (1 medium, diced)
  • Carrots (2 medium, diced)
  • Celery (2 stalks, diced)
  • Garlic (4 cloves, minced)
  • Tomato paste (2 tablespoons)
  • Crushed tomatoes (1 can, 14–15 ounces)
  • Low-sodium chicken or vegetable broth (6 cups)
  • Cannellini or Great Northern beans (1 can, drained and rinsed)
  • Refrigerated cheese tortellini (18–20 ounces)
  • Fresh spinach (5–6 ounces, about 4 packed cups)
  • Dried Italian seasoning (1 teaspoon)
  • Red pepper flakes (optional, 1/4 teaspoon)
  • Bay leaf (1)
  • Parmesan rind (optional, 1 piece for extra depth)
  • Lemon (1, for juice and zest)
  • Salt and freshly ground black pepper (to taste)
  • Fresh basil or parsley (optional, for garnish)
  • Grated Parmesan cheese (for serving)

Method
 

  1. Brown the sausage: Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up, until browned and cooked through, about 5–7 minutes. Scoop out any excess fat if needed, leaving about a tablespoon in the pot.
  2. Sauté the aromatics: Add onion, carrots, and celery. Season with a pinch of salt and pepper. Cook until softened, 5–6 minutes. Stir in garlic and cook 30 seconds until fragrant.
  3. Build the base: Stir in tomato paste and cook 1 minute to caramelize. Add crushed tomatoes, broth, Italian seasoning, red pepper flakes, bay leaf, and Parmesan rind if using. Bring to a gentle boil.
  4. Simmer: Reduce to a simmer and cook 10 minutes to let the flavors meld. Taste and adjust seasoning with salt and pepper.
  5. Add beans and tortellini: Stir in the beans and tortellini. Simmer according to tortellini package directions, usually 3–6 minutes, until the pasta is just tender.
  6. Stir in spinach: Turn off the heat and fold in the spinach. It will wilt in about 1–2 minutes. Remove the bay leaf and Parmesan rind.
  7. Brighten and finish: Add a squeeze of lemon juice and a little zest for brightness. Taste again and adjust salt and pepper. Ladle into bowls and top with grated Parmesan and fresh herbs.