When I first discovered this Italian sausage tortellini soup, I knew I’d found something special – the kind of recipe that makes everyone gather around the stove, asking “When will it be ready?” with barely contained excitement.
This isn’t just any ordinary soup. It’s a soul-warming bowl of comfort that combines tender cheese-filled tortellini with savory Italian sausage in a rich, aromatic broth that’ll have you coming back for seconds (and thirds, if I’m being honest). The best part? It comes together in just about 30 minutes, making it perfect for those busy weeknight dinners when you want something that tastes like you’ve been cooking all day
Table of Contents
Why You’ll Love This Tortellini Soup
• Effortlessly delicious – The Italian sausage does most of the flavor work for you, creating a rich base that tastes like it’s been simmering for hours
• Perfect flavor balance – Savory sausage, tender pasta, fresh herbs, and vegetables create a harmonious blend that hits all the right notes
• Incredibly adaptable – Swap in turkey sausage for a lighter option, add spinach for extra nutrition, or use different tortellini flavors to keep things interesting
• Ideal for meal prep – Makes a generous batch that’s perfect for feeding a crowd or stocking your freezer with ready-made comfort food
Ingredient Highlights & Notes
The beauty of this soup lies in its simplicity – you probably have most of these ingredients on hand already! The Italian sausage is really the star here, providing deep, savory flavor that infuses the entire broth. I love using a mix of sweet and spicy sausage for complexity, but you can absolutely stick with just one type based on your family’s preferences.
Fresh tortellini works wonderfully, but don’t worry if you can only find the refrigerated or frozen varieties – they’ll work beautifully too. The key is adding them at just the right moment so they stay tender without getting mushy.
Ingredients
For the soup base:
- 1 lb Italian sausage (sweet, spicy, or a mix) remove from casings
- 1 medium yellow onion, diced about 1 cup
- 3 carrots, sliced into rounds adds natural sweetness
- 3 celery stalks, chopped classic soup trio with onion and carrots
- 4 garlic cloves, minced fresh is best here
- 2 tablespoons olive oil if needed for sautéing
For the broth:
- 6 cups chicken broth low-sodium preferred
- 1 can (14.5 oz) diced tomatoes fire-roasted adds extra flavor
- 2 teaspoons Italian seasoning or use fresh herbs
- 1 teaspoon dried basil complements the sausage perfectly
- ½ teaspoon red pepper flakes optional, adjust to taste
- Salt and black pepper to taste
For the pasta and finish:
- 1 package (9-20 oz) cheese tortellini fresh, refrigerated, or frozen all work
- 2 cups fresh spinach, roughly chopped baby spinach is easiest
- ½ cup heavy cream optional, for extra richness
- Fresh Parmesan cheese, grated for serving
- Fresh basil or parsley for garnish
Equipment & Tools
- Large Dutch oven or heavy-bottomed pot – Essential for even browning and heat distribution
- Wooden spoon – Perfect for breaking up sausage and stirring without scratching
- Sharp knife and cutting board – For prep work
- Ladle – For serving
- Cheese grater – Fresh Parmesan makes all the difference
Instructions & Method
Step 1: Brown the sausage (5 minutes)
Heat your Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon as it cooks. You want lovely golden-brown bits – this is where so much flavor develops! Cook until no pink remains, about 5-6 minutes. If your sausage is lean, you might need to add a tablespoon of olive oil.
Step 2: Build the flavor base (5 minutes)
Add the diced onion, carrots, and celery to the pot with the sausage. The vegetables will start to soften and pick up all those delicious browned bits from the bottom of the pot. Sauté for about 4-5 minutes until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds – your kitchen should smell absolutely amazing by now!
Step 3: Create the broth (10 minutes)
Pour in the chicken broth, diced tomatoes (with their juices), Italian seasoning, dried basil, and red pepper flakes if using. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes. This gives all the flavors time to meld together beautifully.
Step 4: Add the tortellini (3-5 minutes)
Stir in your tortellini and cook according to package directions – usually 3-5 minutes for fresh, a bit longer for frozen. The pasta will puff up slightly and float when it’s ready. Be careful not to overcook, as tortellini can become mushy quickly.
Step 5: Finish with greens and cream (2 minutes)
Stir in the chopped spinach and watch it wilt into the soup – it happens so quickly! If you’re using heavy cream, add it now and stir gently. Taste and adjust seasoning with salt and pepper. The soup should be rich, savory, and perfectly balanced.
Step 6: Serve immediately
Ladle into bowls and top with freshly grated Parmesan cheese and a sprinkle of fresh herbs. Serve with crusty bread for the complete experience!
Tips, Variations & Substitutions
Make it lighter: Swap regular Italian sausage for turkey or chicken sausage, and skip the heavy cream or use half-and-half instead.
Vegetarian version: Use plant-based Italian sausage or substitute with extra mushrooms and white beans for protein.
Different pasta shapes: Can’t find tortellini? Try ravioli, gnocchi, or even small shell pasta – just adjust cooking times accordingly.
Boost the vegetables: Add diced zucchini, bell peppers, or mushrooms along with the carrots and celery for extra nutrition and flavor.
Spice it up: Use hot Italian sausage, add extra red pepper flakes, or stir in a splash of hot sauce at the end.
Herb variations: Fresh thyme, oregano, or rosemary work beautifully in place of or alongside the basil.
Troubleshooting tip: If your soup gets too thick, simply add more broth. If it’s too thin, let it simmer uncovered for a few extra minutes to concentrate the flavors.
Serving Suggestions
This soup is practically a meal in itself, but it pairs wonderfully with:
- Crusty Italian bread or garlic bread – Perfect for sopping up every last drop
- Simple green salad – A light, crisp contrast to the rich soup
- Caesar salad – Keeps the Italian theme going
- Glass of Chianti or Pinot Grigio – For those special dinner occasions
- Sparkling water with lemon – A refreshing non-alcoholic option
Serve it for cozy family dinners, casual entertaining, or when you need serious comfort food. It’s also fantastic for potluck gatherings – just keep it warm in a slow cooker!
Storage, Make-Ahead & Reheating
Refrigerator storage: This soup keeps beautifully for 3-4 days in the fridge. Store in airtight containers and expect the tortellini to absorb some of the broth – just add a splash of extra broth when reheating.
Freezer storage: You can freeze this soup for up to 3 months, though the texture of the tortellini may change slightly. For best results, consider freezing the soup base without the pasta, then add fresh tortellini when reheating.
Make-ahead tips: Brown the sausage and prep all your vegetables the night before. You can even make the entire soup base (through step 3) and refrigerate it. Just reheat and add the tortellini and spinach when ready to serve.
Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add extra broth if needed to reach your desired consistency. Avoid boiling, which can make the tortellini mushy.
Nutrition & Dietary Notes
This hearty soup provides a good balance of protein from the sausage and cheese-filled tortellini, plus vegetables for vitamins and fiber. One serving contains approximately:
- Calories: 380-420 per serving (depending on sausage type and cream)
- Protein: 18-22g
- Carbohydrates: 25-30g
- Fat: 22-28g
Dietary accommodations:
- Gluten-free: Use gluten-free tortellini or substitute with rice or potatoes
- Dairy-free: Skip the cream and use dairy-free tortellini
- Lower sodium: Use low-sodium broth and season gradually to taste
Frequently Asked Questions
Q: Can I use frozen tortellini straight from the freezer?
A: Absolutely! Frozen tortellini actually works wonderfully in soup. Just add an extra minute or two to the cooking time and don’t thaw them first – they’ll cook perfectly in the hot broth.
Q: What if I can’t find Italian sausage?
A: You can make your own by mixing ground pork or turkey with Italian seasoning, fennel seeds, garlic powder, and red pepper flakes. Regular breakfast sausage works in a pinch, though the flavor will be different.
Q: How do I prevent the tortellini from getting mushy?
A: The key is not to overcook them and to serve the soup soon after adding the pasta. If making ahead, consider cooking the tortellini separately and adding them to individual bowls when serving.
Q: Can I make this in a slow cooker?
A: Yes! Brown the sausage and sauté the vegetables first, then transfer everything except the tortellini and spinach to your slow cooker. Cook on low for 4-6 hours, then add the pasta and greens in the last 15 minutes.
Q: What’s the best way to reheat leftovers without overcooking the pasta?
A: Reheat gently over low heat, stirring frequently. Add extra broth to loosen it up, and consider stirring in some fresh spinach to brighten the flavors.
Conclusion On Hearty Sausage Tortellini Soup
This Italian sausage tortellini soup has become one of my absolute favorite go-to recipes, and I have a feeling it’ll become one of yours too. There’s something so satisfying about creating a meal that brings people together around the table, sharing stories and savoring every spoonful of this comforting, flavorful soup.
The best part about this recipe is how forgiving and adaptable it is. Don’t have spinach? Skip it or use kale. Prefer a different type of sausage? Go for it! Want to make it your own? Add your favorite vegetables or herbs. Cooking should be fun and flexible, and this soup gives you plenty of room to make it exactly how your family loves it.
Ready to get cooking? Start by gathering your ingredients and heating up that Dutch oven. In just 30 minutes, you’ll have a pot of soul-warming soup that tastes like it’s been simmering all day. Don’t forget to make extra – this soup tastes even better the next day, and your future self will thank you for having such a delicious meal ready to go!