This Sausage Tortellini Soup is a tomato-based soup loaded with vegetables, Italian sausage and cheese tortellini. It’s the perfect cold weather soup and freezer friendly!
Got extra Italian sausage? Try my Italian Sausage Soup, this cozy Orecchiette Pasta with Sausage or this hearty Italian Sausage Gnocchi Soup!
Table of Contents
This Sausage Tortellini Soup is the ultimate comfort food!
It’s big on flavor, thick and chunky, loaded with vegetables and tender cheese tortellini. Just don’t forget the crusty bread! (Or make a loaf of Cheesy Garlic Bread for Cheddar Bay Biscuits for dunking).
What we love about this Sausage Tortellini Soup:
- It’s hearty and filling — it really is a meal in one pot!
- It’s big on flavor – thanks to Italian sausage.
- It’s a well-rounded meal — with carbs, protein and veggies all in one pot.
- It’s made in one pot, which means less to scrub!
You can even make a big batch and stick some in the freezer — just leave out the tortellini until you’re serving it.
Ingredients Needed:
- Italian sausage: you can use mild or spicy sausage here depending on your tastes! Italian turkey sausage also works well.
- Carrots, onion, celery: a classic mirepoix which is the base for many soup recipes. I don’t recommend substituting any of these ingredients unless you have to!
- Italian seasoning, garlic, salt: I kept my seasonings simple because the sausage adds so much flavor! Feel free to add or experiment as you like.
- Chicken broth: I always start with low sodium chicken broth and add salt as needed. If you start with salted broth, you may not need to add as much salt.
- Diced tomatoes and tomato sauce: Diced tomatoes add texture but you can swap them for crushed tomatoes if you prefer. Choose any marinara or tomato sauce that you enjoy — it will thicken the soup slightly and add lots of tomato flavor!
- Cheese tortellini: fresh or frozen works just fine here! You could substitute with another cheese-filled pasta if you prefer.
How to make Sausage Tortellini Soup:
This soup is easily made in one pot! Here is a brief overview with step by step photos. Find the complete recipe down in the recipe card.
Start by cooking the Italian sausage to brown it — don’t drain the fat since this will help to cook the veggies!
Add the vegetables and cook until crisp-tender, then stir in the garlic and seasonings to toast.
Add the liquids and bring to a simmer, cooking vegetables until tender.
Stir in tortellini and cook just until al dente.
Tips and Tricks for Making this Sausage Tortellini Soup:
- Hot Italian sausage can be very spicy, so be sure to use mild if you prefer a milder flavor. I didn’t add a lot of extra spices to the soup because the sausage gives so much flavor.
- You can use fresh or frozen tortellini to make this soup. I use fresh, so just take into account the required cook time for the pasta when making your soup. Frozen tortellini may cool down your soup and take longer to come back up to a simmer.
- If you have a leftover Parmesan rind, feel free to throw that in the soup as it simmers for some incredible flavor!
- You can prep this soup ahead by chopping all of your vegetables. You can also cook the soup right through up until the point where you add the pasta, then cool and refrigerate and simply reheat and add the pasta before serving.
How to freeze this soup:
This soup can definitely be frozen! Keep in mind that pasta gets soft after being frozen, so if that’s not your thing then you may want to leave the pasta out until you’re ready to serve.
To freeze, simply cool to room temperature, then place in a large freezer bag or freezer container. I prefer to use freezer bags because they can be frozen flat and thaw out quickly in some lukewarm water.
Variations on this Sausage Tortellini Soup:
- To make this Sausage Tortellini Soup dairy-free, omit the cheese tortellini and substitute regular pasta, and be sure to double check all of your ingredients.
- To make this soup gluten-free, omit the pasta and substitute gluten-free pasta or gluten-free tortellini if available.
- You can certainly add more veggies or swap mine out for the ones your family prefers: peppers, mushrooms, or zucchini would also be great in here!
- To make this soup even leaner, choose Italian turkey sausage instead of regular pork sausage.
The BEST Sausage Tortellini Soup
written by Ashley Fehr
Ingredients
- 1 lb Italian sausage mild or spicy (no casings)
- 3 large carrots peeled and diced
- 1 onion finely diced
- 1 rib celery finely chopped
- 1½ teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 3 cups low sodium chicken broth
- 1 798 ml can diced tomatoes (28oz)
- 1 cup marinara sauce
- 250 grams fresh cheese tortellini about 3 cups
- 2 cups fresh chopped spinach (optional)
- Parmesan and parsley for garnish (optional)
Instructions
- Add Italian sausage to a large soup pot and cook over medium-high heat until browned. Drain any excess fat.
- Add carrots, onion and celery. Cook and stir until onion has softened.
- Add Italian seasoning, garlic, salt and pepper and cook 1 minute.
- Add broth, tomatoes and marinara sauce and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and simmer for about 15 minutes, until carrots are almost tender.
- Stir in tortellini. Cover and simmer for 5-6 minutes until tender. Stir in spinach if using and serve.
Nutrition Information
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Alexandria Taylor says
This was a very good recipe. I did make a few tweaks to make it more to my taste. I do personally prefer when there’s something to balance out the acidity in my tomato-based soups. If anyone is interested, I’ll list my tweaks below:
1.) used 1/2 lbs more Italian sausage than the recipe calls for
2.) used shredded carrots instead of diced (the soup is easier to eat this way because the tortellini already takes up a lot of space on the spoon)
3.) added 2 tbsp cake flour to the meat and veggie mix (next alteration explains why)
4.) used 64oz (2 boxes) of chicken broth Instead of the 24oz that the recipe calls for . This is why I added the flour to the meat and veggie mixture. It didn’t make the soup thick, it just added some of the body that was lost due to the extra liquid)
5.)added an extra can of crushed tomatoes (because, yummy!)
6.) added 1 cup of heavy cream after the tortellinis were finished cooking. (This helped balance out the acidity of the tomatoes and add back some richness that was lost when adding the extra broth)
The resulting soup had much more liquid, and was not as rich and thick as the original recipe. This is just what my family prefers and this recipe was a really great base for what I was looking for! Thank you!
Ashley Fehr says
Thanks for sharing!
Michele says
I wasn’t sure when to add marinara sauce? Didn’t add it. Tasted great!
Ashley Fehr says
I’m glad you liked it! You’ll add it in step 4
Barbara says
Loved it. Had to change because of my grocery order: more spice – I didn’t get my spicy Italian sausage.
Ashley Fehr says
Thanks Barbara!