This sausage tortellini soup is the kind of cozy, one pot dinner that makes a chilly evening feel a whole lot better.
Juicy Italian sausage, tender carrots and celery, and plump cheese tortellini simmer together in a savory tomato broth.
It comes together in about 50 minutes with ingredients you can find at any grocery store.
There are no fancy techniques here, just good browning, a gentle simmer, and a handful of fresh spinach at the end.
I make this soup on busy weeknights when I want something hearty without a mountain of dishes.
The tortellini does the heavy lifting, so every bowl feels like a full meal.
If you love the pairing of sausage and cheese pasta, you will want to try my Italian sausage tortellini next.
It is a thicker, saucier take on the same comforting flavors.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 6 servings (about 1 1/2 cups each) |
| Difficulty Level | Easy |
Why You’ll Love This Sausage Tortellini Soup Recipe
This soup delivers big comfort food flavor without asking much of your time or energy.
Here is what makes it a regular in my dinner rotation.
- Ready in about 50 minutes: From chopping the first onion to ladling the first bowl, the whole process takes under an hour.
- One pot cooking: Everything cooks in a single Dutch oven, which means cleanup is quick and easy.
- Packed with flavor: Browned Italian sausage, garlic, basil, and oregano build a rich tomato broth that tastes like it simmered all day.
- Hearty and filling: Cheese tortellini and crumbled sausage make this a true meal in a bowl, no side dish required.
- Easy to customize: You can adjust the spice level, swap the greens, or add beans and zucchini depending on what you have on hand.
- Family friendly: The cheesy pasta and mild tomato flavor are a hit with kids, and the spinach sneaks in some extra veggies.
- Great for leftovers: The base of this soup freezes beautifully, so it is perfect for meal prep.
You might also enjoy: Tortellini Soup Recipe
Ingredients
Everything on this list is easy to find, and you may already have half of it in your kitchen.
If you enjoy tortellini with spinach and tomatoes, my spinach tomato tortellini uses many of the same flavors.
- 1 pound Italian sausage, sweet, mild, or hot, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced into thin rounds
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups low sodium chicken broth (48 ounces)
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 package (9 ounces) refrigerated cheese tortellini
- 3 cups fresh baby spinach
- 3 tablespoons chopped fresh parsley
- 1/2 cup freshly grated Parmesan cheese, for serving
Kitchen Equipment Needed
You do not need anything fancy to make this soup, but a few good tools make the process smoother.
A heavy pot that holds heat evenly is the most important piece.
- Large Dutch oven or heavy bottomed soup pot (5 to 6 quarts)
- Chef’s knife for chopping the onion, carrots, celery, and parsley
- Cutting board with a groove to catch juices
- Cheese grater for fresh Parmesan
- Ladle for serving
- Wooden spoon for breaking up the sausage
- Measuring cups and measuring spoons
- Can opener
Read Also: Cabbage And Sausage Soup Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making soups like this one, and each one solves a real problem in the kitchen.
They also work well in my Italian sausage soup, which uses a very similar method.
1. Lodge Enameled Cast Iron Dutch Oven
I reach for an enameled Dutch oven whenever I make soup because it holds steady heat and browns sausage beautifully without scorching.
The smooth enamel interior also wipes clean easily, even after tomato based soups. It is a pot that will last for years.
2. Parmigiano Reggiano Wedge
A real wedge of Parmigiano Reggiano tastes nuttier and saltier than pre shredded cheese, and it melts smoothly into hot broth.
Grating it fresh over each bowl takes this soup from good to restaurant quality.
Save the rind too, because it adds incredible flavor if you drop it into the pot while the soup simmers.
3. Microplane Classic Zester and Grater
This sharp little grater turns a hard wedge of cheese into light, fluffy shavings that melt instantly on hot soup.
It is also great for garlic, lemon zest, and nutmeg. Mine has been in constant use for years and still cuts like new.
4. Souper Cubes Freezer Tray
Freezing soup in neat, portioned blocks makes weeknight dinners so much easier.
These silicone trays hold perfect single servings, so you can pop out only what you need.
They solve the problem of lumpy, hard to stack freezer containers.
Step-by-Step Instructions: How to Make Sausage Tortellini Soup
Read through these steps once before you start, and have your ingredients prepped and within reach.
Once the sausage hits the pot, everything moves quickly.
1. Prep the Ingredients
- Slice the casings lengthwise with a small knife and peel them away if you are using sausage links, so the meat can crumble easily in the pot.
- Dice the onion into pieces about 1/4 inch wide so they soften at the same pace as the carrots.
- Peel the carrots and slice them into thin rounds, about 1/4 inch thick.
- Dice the celery stalks into small pieces and mince the garlic cloves.
- Open the can of diced tomatoes and the can of tomato sauce, and measure out the chicken broth.
- Chop the parsley, measure the spinach, and grate the Parmesan cheese.
- Keep the tortellini sealed in the refrigerator until you need it, because it goes in near the end.
2. Brown the Italian Sausage
- Place your Dutch oven over medium high heat and add the tablespoon of olive oil.
- Add the sausage to the hot pot and break it into bite size crumbles with a wooden spoon.
- Cook for 6 to 8 minutes, stirring now and then, until the sausage is browned and no pink remains.
- Check that the sausage has reached an internal temperature of 160°F if you want to be extra sure it is cooked through.
- Use a slotted spoon to move the sausage to a plate lined with paper towels.
- Pour off any extra fat, leaving about 1 tablespoon of drippings in the pot for flavor.
3. Saute the Vegetables and Garlic
- Reduce the heat to medium and add the diced onion, sliced carrots, and diced celery to the pot.
- Stir often and cook for 5 to 6 minutes, until the onion looks soft and translucent.
- Scrape up the browned bits from the bottom of the pot as the vegetables release moisture, because those bits add deep flavor.
- Add the minced garlic and the crushed red pepper flakes, if you are using them.
- Cook for 30 to 60 seconds, stirring constantly, until the garlic smells fragrant but has not turned brown.
4. Build the Tomato Broth
- Pour in the chicken broth, then add the diced tomatoes with their juices and the tomato sauce.
- Stir in the dried basil, dried oregano, kosher salt, and black pepper.
- Return the browned sausage to the pot, along with any juices left on the plate.
- Bring the soup to a boil over high heat, then reduce the heat to medium low.
- Cover the pot with the lid slightly tipped and simmer for 20 minutes, stirring occasionally, so the vegetables become tender and the flavors blend.
- Taste the broth near the end and add a little more salt if it needs it.
5. Cook the Tortellini
- Raise the heat to medium so the soup is bubbling gently.
- Add the refrigerated cheese tortellini to the pot and stir well so the pieces do not stick together.
- Cook for 5 to 8 minutes, or follow the package directions, until the tortellini floats and feels tender when you bite into one.
- Stir every minute or two so the pasta cooks evenly and does not settle on the bottom.
- Avoid overcooking, because the tortellini will keep softening in the hot broth.
6. Add the Spinach and Parsley
- Turn the heat down to low once the tortellini is tender.
- Stir in the fresh baby spinach a handful at a time and let it wilt, which takes about 1 to 2 minutes.
- Add the chopped parsley and stir to combine.
- Taste the soup one more time and adjust with a pinch of salt or black pepper if needed.
7. Serve With Parmesan
- Ladle the hot soup into warm bowls, making sure each serving gets plenty of sausage and tortellini.
- Top each bowl with a generous sprinkle of the freshly grated Parmesan cheese.
- Add a few extra red pepper flakes if you like more heat.
- Serve right away while the tortellini is plump and tender.
Another favorite: Parmesan Tomato Tortellini Soup
Tips for The Best Sausage Tortellini Soup
A few small habits make a big difference in this soup.
The same browning approach works in my chicken sausage soup, so these tips carry over there too.
- Brown the sausage well: Let it sit for a minute between stirs so it develops deep golden edges, because that browning is where a lot of the flavor comes from.
- Use refrigerated tortellini: It cooks faster and holds its shape better than most frozen or dried options.
- Check the temperature: An instant read thermometer takes the guesswork out of knowing the sausage is cooked to 160°F.
- Choose low sodium broth: Italian sausage and Parmesan are already salty, so low sodium broth lets you control the seasoning.
- Add the tortellini last: Cooking it just before serving keeps it plump instead of mushy.
- Stir in the spinach off the boil: Gentle heat wilts it perfectly and keeps the leaves bright green.
- Drop in a Parmesan rind: Add one during the simmer for extra savory depth, then remove it before serving.
- Season at the end: The sausage, broth, and cheese all add salt, so taste before you add more.
Serving Suggestions
This soup is filling enough to stand on its own, but a few simple sides turn it into a feast.
Serve it in warm soup bowls to keep every spoonful hot.
- Crusty Italian bread or warm garlic bread for dipping into the tomato broth
- A simple green salad with lemon vinaigrette to add something crisp and fresh
- A grilled cheese sandwich cut into strips for a fun, kid friendly pairing
- Extra grated Parmesan and cracked black pepper at the table
- Red pepper flakes on the side for anyone who likes more heat
- A glass of sparkling water with lemon for a light, refreshing finish
Pair it with: Buttery Dinner Rolls
Variations of Sausage Tortellini Soup
Once you have the classic version down, it is easy to make this soup your own.
If you want a creamier, kale filled bowl, my zuppa toscana is another sausage soup worth trying.
- Creamy sausage tortellini soup: Stir in 1/2 cup of heavy cream or half and half right after the spinach wilts, and warm it gently without boiling.
- Spicy version: Use hot Italian sausage and increase the crushed red pepper flakes to 1/2 teaspoon.
- Extra veggie version: Add 1 sliced zucchini along with the tortellini, since it cooks in the same amount of time.
- White bean version: Stir in 1 can (15 ounces) of drained cannellini beans when you add the tortellini for extra protein and fiber.
- Kale instead of spinach: Add 2 cups of chopped kale about 5 minutes before the tortellini goes in, because it needs a little longer to soften.
- Red wine version: Add 1/2 cup of dry red wine after the garlic and let it cook down for 2 minutes before adding the broth.
- Lighter version: Use turkey or chicken Italian sausage in place of pork sausage.
- Slow cooker version: Brown the sausage, cook everything except the tortellini and spinach on low for 6 to 7 hours, then stir those two in and cook on high for 20 to 30 minutes.
Storage and Reheating
Leftovers are one of the best parts of this soup, but the tortellini needs a little extra care.
Cool the soup to room temperature within two hours of cooking before you store it.
- Refrigerator: Store the soup in airtight containers for 3 to 4 days.
- Freezer: For the best texture, freeze the soup base without the tortellini and spinach for up to 3 months in freezer safe soup containers.
- Thawing: Move frozen soup to the refrigerator overnight before reheating.
- Stovetop reheating: Warm the soup over medium low heat, stirring often, and add a splash of chicken broth because the tortellini soaks up liquid as it sits.
- Microwave reheating: Heat single servings in 60 to 90 second bursts, stirring between each one, until the soup is steaming hot.
- Finishing touch: If you froze the base, cook fresh tortellini and add the spinach when you reheat it so everything tastes freshly made.
Read Also: Creamy Sausage And Potato Soup
Nutritional Facts
The numbers below are estimates for one of six servings, and they will vary slightly based on the brands you use.
If you are looking for a more veggie forward bowl, my chicken minestrone soup is a great place to look next.
- Calories: about 415
- Protein: about 21 grams
- Carbohydrates: about 33 grams
- Fat: about 22 grams
- Saturated fat: about 8 grams
- Fiber: about 3 grams
- Sugar: about 6 grams
- Sodium: about 1,100 milligrams
Health Benefits of Key Ingredients
This soup is a comforting treat, but it also includes several ingredients that bring real nutrition to the bowl.
Here are a few of the standouts.
- Spinach: A good source of vitamin K, folate, and iron, and it wilts right into the soup without changing the flavor.
- Tomatoes: Provide vitamin C and lycopene, a natural plant compound that gives tomatoes their red color.
- Carrots: Rich in beta carotene, which your body turns into vitamin A.
- Garlic: Adds big flavor for very few calories and contains natural plant compounds that are often studied for their benefits.
- Italian sausage: Delivers protein that keeps you full and satisfied for longer.
- Cheese tortellini: Offers carbohydrates for energy along with a little calcium and protein from the cheese filling.
- Celery: Contributes crunch, fiber, and a savory base flavor with very few calories.
For more greens, try: Chicken Florentine Soup Recipe
FAQs About Sausage Tortellini Soup
1. What kind of sausage is best for sausage tortellini soup?
Sweet or mild Italian sausage gives you a classic, kid friendly flavor, while hot Italian sausage adds a gentle kick.
Either one works well, so pick the heat level your family enjoys.
You can also use turkey or chicken Italian sausage for a lighter bowl. Just make sure to brown it well so it picks up plenty of flavor.
2. Can I use frozen or dried tortellini instead of refrigerated?
Yes, frozen tortellini works well and usually needs a few extra minutes in the simmering broth.
Dried tortellini takes the longest, so follow the package directions and check for tenderness.
Refrigerated tortellini is my favorite because it cooks quickly and stays plump.
3. How do I keep the tortellini from getting mushy?
Add the tortellini only after the broth has finished simmering, and cook it just until tender.
If you plan to have leftovers, cook the tortellini separately and add it to each bowl.
Cheese tortellini keeps absorbing liquid as it sits, so a splash of extra broth when reheating helps a lot.
4. Can I make this soup creamy?
Yes, stir in 1/2 cup of heavy cream or half and half right after the spinach wilts.
Warm it for a minute or two without letting the soup boil.
5. Can I make sausage tortellini soup in a slow cooker or Instant Pot?
Yes, a slow cooker works well when you brown the sausage first and add the tortellini and spinach near the end.
Cook everything else on low for 6 to 7 hours, then stir in the tortellini and spinach and cook on high for 20 to 30 minutes.
For a pressure cooker option, take a look at how I cook pasta in my Instant Pot tortellini.
Sausage Tortellini Soup
Ingredients
- 1 pound Italian sausage 454g; sweet, mild, or hot, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion about 1 cup or 150g, diced
- 2 medium carrots peeled and sliced into thin rounds, about 1/4 inch thick
- 2 stalks celery diced
- 4 cloves garlic minced
- 6 cups low sodium chicken broth 48 ounces or 1.4 liters
- 1 can diced tomatoes 14.5 ounces or 411g, undrained
- 1 can tomato sauce 8 ounces or 227g
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 package refrigerated cheese tortellini 9 ounces or 255g
- 3 cups fresh baby spinach
- 3 tablespoons fresh parsley chopped
- 1/2 cup Parmesan cheese freshly grated, for serving
Equipment
- Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
- Chef’s knife for chopping the onion, carrots, celery, and parsley
- Cutting board with a groove to catch juices
- Cheese grater for fresh Parmesan
- Ladle for serving
- Wooden spoon for breaking up the sausage
- Can opener
Method
- Remove the sausage casings, dice the onion, slice the carrots into thin rounds, dice the celery, and mince the garlic. Open the canned tomatoes and tomato sauce, measure the broth, chop the parsley, and grate the Parmesan.
- Heat the olive oil in a Dutch oven over medium high heat. Add the sausage, break it into bite size crumbles, and cook 6 to 8 minutes until browned and no pink remains. Move the sausage to a paper towel lined plate and pour off extra fat, leaving about 1 tablespoon of drippings.
- Reduce the heat to medium and add the onion, carrots, and celery. Cook 5 to 6 minutes until the onion is soft and translucent, scraping up the browned bits. Add the garlic and crushed red pepper flakes and cook 30 to 60 seconds until fragrant.
- Pour in the chicken broth, diced tomatoes with their juices, and tomato sauce. Stir in the basil, oregano, salt, and black pepper, then return the sausage to the pot. Bring to a boil, reduce to medium low, and simmer covered for 20 minutes.
- Raise the heat to medium so the soup bubbles gently. Add the refrigerated tortellini, stir well, and cook 5 to 8 minutes until tender and floating, stirring every minute or two.
- Turn the heat down to low and stir in the baby spinach a handful at a time until wilted, about 1 to 2 minutes. Add the parsley, stir to combine, and taste for salt and pepper.
- Ladle the hot soup into warm bowls, making sure each serving gets plenty of sausage and tortellini. Top each bowl with freshly grated Parmesan and extra red pepper flakes if desired, and serve right away.
Nutrition
Notes
- Brown the sausage well and let it sit for a minute between stirs so it develops deep golden edges, which is where a lot of the flavor comes from.
- Use refrigerated tortellini rather than frozen or dried; it cooks faster and holds its shape better.
- Check the sausage reaches an internal temperature of 160°F with an instant read thermometer.
- Choose low sodium broth since Italian sausage and Parmesan are already salty, then season to taste at the end.
- Add the tortellini just before serving and stir in the spinach off the boil to keep the pasta plump and the leaves bright green.
- Drop a Parmesan rind into the pot during the simmer for extra savory depth, then remove it before serving.
- For a creamy version, stir in 1/2 cup heavy cream or half and half right after the spinach wilts and warm gently without boiling.
- For the best texture, freeze the soup base without the tortellini and spinach for up to 3 months; cook fresh tortellini and add spinach when reheating.
- Store leftovers in airtight containers in the refrigerator for 3 to 4 days and add a splash of chicken broth when reheating, since the tortellini absorbs liquid.
- Slow cooker version: brown the sausage first, cook everything except the tortellini and spinach on low for 6 to 7 hours, then stir those in and cook on high for 20 to 30 minutes.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sausage tortellini soup is the definition of cozy weeknight cooking, with big flavor and almost no fuss.
I hope it becomes a regular in your kitchen the way it has in mine.
If you give it a try, leave a comment and a star rating below to let me know how it turned out.
Share it with a friend who loves a good bowl of soup, and tag me so I can see your creations.
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