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Sausage Tortellini Soup

Prep Time 10 mins
Total Time 40 mins
Servings 6 servings

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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!

italian sausage tortellini soup overhead in large enamel dutch oven on blue background

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.

sausage tortellini soup in grey dutch oven on blue background with fresh parsley in the background

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.

sausage tortellini soup overhead in two white bowls with fresh parsley and shredded parmesan on the side

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

4.95 from 19 votes
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! 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine American
Course Soup
Servings 6 servings
Calories 443cal

Ingredients

  • 1 lb Italian sausage mild or spicy
  • 3 large carrots peeled and diced
  • 1 onion finely diced
  • 1 rib celery finely chopped
  • 1 1/2 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

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 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.

Nutrition Information

Calories: 443cal | Carbohydrates: 27g | Protein: 20g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 1398mg | Potassium: 575mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5310IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 2.9mg
Keywords italian sausage soup, italian sausage tortellini, tortellini soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Jo says

    Thank you!! This was grrrreat! And, it’s easy to make! I skipped the Italian seasoning to make it more kid friendly, and they loved it!

  2. DW says

    Delicious, hearty & healthy. My picky 15 yo son couldn’t get enough of this! I did add white canellini beans for more protein. Served with a side Caesar salad and rolls. Awesome dinner!

  3. Alicia says

    I’ve made this soup a couple times and it is wonderful!! Whole family loved it!! I like to use some fresh grated Parmesan in my bowl.

    The first time, I used mild Italian sausage and fresh tri-color tortellini purchased at Aldi.
    The second time, those items were Johnsonville brand mild Italian sausage and Great Value brand frozen tortellini.

    The first batch was the best!! The fresh tortellini from Aldi had a much better-tasting filling, and the soup looked so colorful and delicious to my family!

    I always try to have the ingredients on hand because it is so easy to make!

  4. Desiree says

    This looks delicious, I can’t wait to try it !! Do you cook the tortellini in the soup or do you cook it prior, to putting it in the soup ?

  5. Sharolyn says

    So delicious!! I added a can of drained red kidney beans and spinach stirred in at the end. Will definitely be keeping this recipe to make again and again.

  6. Skye says

    Love this recipe – the spicier the better. Leftovers taste great as well. I’ve added kale in the past too, excited to try mushrooms next!

  7. Jen says

    I love how easily this soup comes together. I always get the double pack of tortellini from Costco and this is a great way to use up one of the packages and give my family a different meal. It’s so delicious!

  8. Kara says

    So yummy! I used mild sausage so my kids wouldn’t complain, but I think next time I’ll try the hot for even more kick. 🙂

  9. Liz says

    I made this for our family last week and had to come back to let you know how much we all loved it! The sausage was a delicious addition and I’ll be making it again and again.

  10. Betsy says

    Super delicious! I’m not a big fan of sausage though ( I just never could bring myself to really enjoy the flavor) so I’m sondering if you think regular ground beef would do ok in here? I know it wouldn’t have the same flavor impact, but maybe if I increase the garlic a touch or something? Really good soup otherwise. I’m a huge fan of the tortellini in a tomato based soup! Yum.

  11. Meloney says

    I’m currently making this in the crockpot! Can’t wait. I’m cooking it on high for about 6 hours and I’ll add the tortellini the last 10 minutes or so

  12. megan says

    this soup was fantastic! i used turkey instead, added a bag of spinach and used a whole bag of frozen tortellinis ??? will definitely be added to my weekly meal list

    • Ashley Fehr says

      You definitely could! I would brown the meat first, and then add the veggies and tortellini and pressure cook for maybe 2-3 minutes depending on the size of everything

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