Sausage Tortellini Soup

I stumbled upon this sausage tortellini soup recipe on a busy weeknight when I needed something hearty but didn’t want to spend an hour in the kitchen. The combination of savory Italian sausage, pillowy cheese tortellini, and rich tomato broth creates pure comfort in a bowl.

The first time I made this, my family devoured it so quickly that I immediately started a second batch. There’s something magical about how the sausage flavors the broth while the tortellini soaks up all those delicious Italian seasonings. This sausage tortellini soup has become my secret weapon for busy nights when I want something that tastes like I’ve been cooking all day but actually takes less than 40 minutes. The leftovers are even better the next day when the flavors have had time to meld together.

What Goes Into This Hearty Soup

I always use a mix of sweet and hot Italian sausage for the perfect balance of flavor and spice. Pro tip: don’t drain all the fat after browning the sausage. A little bit left in the pot adds incredible richness to the broth.

• 1 pound Italian sausage (mix of sweet and hot)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 6 cups chicken broth (low sodium is best)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 9 ounces fresh or frozen cheese tortellini
• 1 cup fresh spinach, roughly chopped
• 1/2 cup heavy cream (or half-and-half for lighter version)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Step by Step Cooking Instructions

I recommend browning the sausage really well to create depth of flavor. Those crispy brown bits on the bottom of the pot add so much to the final soup.

Step 1: In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a wooden spoon as it cooks. This takes about 7-8 minutes. You want nice brown caramelization on the meat. Drain off most of the excess grease, but leave about a tablespoon for extra flavor.

Step 2: Add the diced onion and minced garlic to the pot with the sausage. Cook until the onion softens and turns translucent, about 5 minutes. The onions will pick up all those flavorful brown bits from the bottom of the pot. The garlic should smell incredible but shouldn’t burn.

Step 3: Stir in the crushed tomatoes, chicken broth, oregano, and basil. Season with salt and pepper to taste, keeping in mind that the sausage and Parmesan add saltiness later. Give everything a good stir to combine all the flavors.

Step 4: Bring the soup to a simmer, then reduce the heat to medium-low and let it simmer gently for 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully. You’ll notice the tomato flavor mellowing and the herbs infusing the broth.

Step 5: Stir in the tortellini and cook until tender, about 5-7 minutes for fresh tortellini or 7-9 minutes for frozen. Keep an eye on them and test one to make sure it’s cooked through. The tortellini should be tender but not mushy or falling apart.

Step 6: Add the fresh spinach and stir until it wilts completely, about 1 minute. The spinach will reduce dramatically in volume and turn bright green.

Step 7: Stir in the heavy cream slowly and heat through gently for 2-3 minutes. Do not let the soup come to a rolling boil after adding the cream, as this can cause it to curdle and separate. The soup should look creamy and inviting.

Step 8: Ladle the sausage tortellini soup into bowls and garnish generously with fresh parsley and grated Parmesan cheese if desired. Serve immediately while hot.

Best Sides for Sausage Tortellini Soup

Crusty garlic bread: Warm, buttery garlic bread is perfect for dipping and soaking up every drop of the flavorful tomato broth.

Simple green salad: A light salad with mixed greens and a bright vinaigrette cuts through the soup’s richness and adds freshness to your meal.

Roasted vegetables: Crispy roasted broccoli or asparagus adds color, nutrition, and a different texture that complements the soft tortellini perfectly.

Cornbread: Slightly sweet cornbread provides a Southern twist and is wonderful for dunking in the creamy tomato base.

More Hearty Tortellini Soups to Warm Your Soul

This sausage tortellini soup is just the beginning of comfort food possibilities. For a seasonal twist, try the Butternut Squash Sausage Tortellini Soup which adds creamy butternut squash to create an autumn-inspired bowl of warmth. The sweetness of squash perfectly complements the savory sausage and tender pasta.

If chicken is more your style, the Chicken Tortellini Soup offers a lighter yet equally satisfying alternative with tender chicken pieces. For something with bold Italian flavors, the Chicken Pesto Tortellini Soup brings aromatic basil pesto into the mix for an herbaceous twist that transforms the classic recipe.

How to Store and Reheat

I recommend storing sausage tortellini soup in airtight containers in the refrigerator for up to 3-4 days. The tortellini will continue to absorb liquid as it sits, so the soup may thicken overnight.

For freezing, transfer cooled soup to freezer-safe containers and store for up to 2-3 months. The tortellini texture may change slightly after freezing, becoming a bit softer, but the flavor remains delicious. Thaw in the refrigerator overnight before reheating.

To reheat, warm the soup in a pot on the stovetop over medium heat, stirring occasionally until heated through. You can also use the microwave, stirring every minute until hot. Pro tip: if your soup has thickened too much, add a splash of chicken broth or water to thin it back to your preferred consistency.

Common Questions Answered

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