Sausage Tortellini Soup is a hearty and comforting dish that brings together flavorful Italian sausage, cheesy tortellini pasta, and a rich broth full of veggies and herbs. It’s one of those soups that feels like a full meal in a bowl, with a warm, homey taste that’s perfect for chilly days or anytime you want something cozy. The soft tortellini pairs just right with the savory sausage, making each spoonful really satisfying.
I love making this soup because it’s pretty simple to throw together, and it always gets compliments from family and friends. I usually brown the sausage first to get that extra depth of flavor, then let everything simmer until the tortellini is tender. One little trick I use is to add a handful of fresh spinach near the end—it gives the soup a nice pop of green and adds a bit of freshness without taking away from the comforting feel.
My favorite way to enjoy Sausage Tortellini Soup is with a big slice of crusty bread for dipping. It turns a simple soup into a really satisfying meal that keeps me full for hours. Whenever I make it, there’s always enough for leftovers, which tastes even better the next day. This soup is a go-to for me when I want something easy but still feels special and warming.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice. For a lighter option, try turkey or chicken sausage. For vegetarian diets, plant-based sausage works well too.
Tortellini: Cheese tortellini brings a creamy touch. You can swap with spinach or meat tortellini depending on your preference. Frozen or fresh tortellini both work fine.
Chicken Broth: This forms the soup base. Use vegetable broth if you want a vegetarian version. Low-sodium broth is good for controlling saltiness.
Fresh Spinach: Adds color and a mild, fresh flavor. You can replace it with kale or swiss chard for a sturdier green option.
Parmesan Cheese: A small amount gives a lovely salty finish. If dairy-free, consider nutritional yeast or omit altogether.
How Do You Cook Sausage and Avoid Greasiness in the Soup?
Cooking sausage well is key to flavor without too much grease. Here’s how I do it:
- Use medium-high heat and break the sausage into small chunks so it cooks evenly.
- Cook until browned and no longer pink, about 5-7 minutes.
- Remove the sausage with a slotted spoon, but keep the fat left in the pot—it adds flavor to your veggies.
- If there’s too much fat, carefully spoon some out before adding vegetables.
This way, you get rich flavor without the soup feeling greasy or heavy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning sausage and simmering the soup all in one place.
- Wooden spoon or silicone spatula – great for stirring and breaking up sausage without scratching your pot.
- Chef’s knife and cutting board – essential for chopping your veggies and herbs cleanly and safely.
- Measuring cups and spoons – helps keep your broth and seasoning just right every time.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap Italian sausage for spicy chorizo for a smoky, bold flavor twist.
- Add sliced mushrooms or zucchini for more veggies and a bit of earthiness.
- Use tortellini stuffed with spinach and cheese for extra green goodness.
- Stir in fresh basil and a splash of lemon juice right before serving for a bright, fresh note.
Sausage Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh baby spinach, chopped
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped (optional, for garnish)
Time Needed
This soup takes about 10 minutes to prepare and brown the sausage and vegetables, then 10 minutes to simmer. Cooking the tortellini and finishing the soup will add another 5 to 7 minutes. Overall, expect around 25 to 30 minutes from start to finish.
Step-by-Step Instructions
1. Cook the Sausage
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, about 5 to 7 minutes. Once cooked, use a slotted spoon to remove the sausage and set it aside, leaving the flavorful drippings in the pot.
2. Sauté the Vegetables
In the same pot with the sausage drippings, add diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Add Broth, Tomatoes, and Herbs
Return the cooked sausage to the pot. Pour in the chicken broth and canned diced tomatoes along with their juice. Stir in the dried basil and oregano, and season with salt and pepper to your taste. Bring the mixture to a boil.
4. Simmer the Soup
Once boiling, reduce the heat to low and let the soup gently simmer for about 10 minutes so the flavors meld and the vegetables become tender.
5. Cook the Tortellini
Add the refrigerated cheese tortellini to the simmering soup. Cook according to the package instructions, usually 3 to 5 minutes. The tortellini is ready when it floats to the top and feels tender.
6. Add Spinach and Finish the Soup
Stir in the chopped fresh spinach and cook for 1 to 2 minutes until the spinach wilts. Remove the soup from heat, then stir in the grated Parmesan cheese. Adjust seasoning if needed.
7. Serve
Ladle the warm soup into bowls. Garnish with extra Parmesan cheese and fresh parsley if you like. Serve with crusty bread for dipping and enjoy your comforting bowl of Sausage Tortellini Soup!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, frozen tortellini works well! Just add a couple of extra minutes to the cooking time and make sure the soup stays at a gentle simmer to avoid overcooking.
How Can I Make This Soup Vegetarian?
Replace the Italian sausage with plant-based sausage or skip it altogether and add extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth for full vegetarian flavor.
Can I Make Sausage Tortellini Soup Ahead of Time?
Absolutely! Make the soup up to step 6, then cool and refrigerate. When ready to serve, reheat gently on the stove and add tortellini and spinach fresh to avoid them becoming mushy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Avoid reheating tortellini multiple times as it can get soggy.
