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!
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Cold weather comfort food is here and I feel like we are finally on the same page again!
Don’t get me wrong, I have big love for summer grilling (though I’m not quite as good at grilling as I am at soup-making 😉 ) and ice cream and cool treats.
But I feel like I do Fall and Winter just a bit better than I do Spring and Summer. And now we can all make soup and bake every day, and I am 100% happy about that.
I’ve posted a few soup recipes around here in the last month or two, like this Creamy Italian Slow Cooker Chicken Noodle Soup and this Instant Pot Potato Soup (among others, but this list could get long!), and I’m adding this Sausage Tortellini Soup to the family because it deserves to be here.
It is hearty.
It is so full of flavor, you won’t even believe it.
It’s healthy (and can be made healthier if that’s your jam).
You can even make a big batch and stick some in the freezer (just be aware that pasta gets softer after being frozen).
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 Sausage Tortellini 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.
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Sausage Tortellini Soup
- 1 lb Italian sausage mild or spicy (no casings)
- 3 large carrots peeled and diced
- 1 onion finely diced
- 1 rib celery finely chopped
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 3 cups low sodium chicken broth
- 1 798 ml can diced tomatoes (28oz)
- 1 cup tomato sauce
- 250 grams fresh cheese tortellini about 3 cups
- 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 and salt and cook 1 minute.
- Add broth, tomatoes and tomato 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. Serve.
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