Sausage Tortellini Soup is a hearty and comforting bowl packed with tender cheese-filled tortellini, savory sausage, and a rich tomato broth. The sausage adds a nice spicy kick, while the cheese tortellini brings a soft, creamy texture that everyone loves. It’s a wonderful mix of flavors and textures that feels like a warm hug on a chilly day.
I love how easy this soup comes together, making it a perfect weeknight meal when you want something quick but satisfying. I usually brown the sausage first to get those lovely browned bits, then add the broth and tortellini, which gives the whole soup a depth of flavor. A little bit of garlic and some Italian seasoning round it all out nicely—simple ingredients but such a great combination.
My favorite way to enjoy this soup is with a slice of crusty bread or garlic toast on the side—it’s perfect for dipping into the broth. It’s also a crowd-pleaser at family dinners or potlucks because it’s both comforting and unique. Every time I make it, I’m reminded of cozy evenings when good food and good company come together, and that’s what makes it so special to me.
Key Ingredients & Substitutions
Italian Sausage: This adds great flavor and a bit of spice if you choose spicy sausage. If you prefer something lighter, use turkey sausage or a plant-based sausage substitute.
Tortellini: Cheese-filled tortellini is classic here. If unavailable, you can swap with ravioli or any filled pasta. Fresh or refrigerated works best; avoid dried as it takes longer to cook.
Chicken Broth: This is the base that gives the soup a rich, savory taste. You can use vegetable broth to make it vegetarian-friendly.
Spinach: Adds color and nutrients. Baby spinach works well because it wilts quickly. Swiss chard or kale are good alternatives if you want a different leafy green.
Parmesan Cheese: Finishing the soup with Parmesan adds creaminess and a salty kick. Use Pecorino Romano if you want a sharper flavor or nutritional yeast for a dairy-free option.
How Do You Keep the Tortellini from Getting Mushy in the Soup?
Overcooked tortellini can ruin the texture of this soup. To keep them tender but firm:
- Add tortellini toward the end of cooking, usually about 3-5 minutes before serving.
- Cook the soup simmering, not boiling, to avoid roughing up the pasta.
- If making ahead, cook tortellini separately and add just before serving to keep them from soaking too long.
- Stir gently to prevent tearing the delicate pasta.
Equipment You’ll Need
- Large pot or Dutch oven – I find it perfect for cooking all ingredients in one place and makes cleanup easier.
- Wooden spoon or spatula – helps stir the sausage and veggies without scratching the pot.
- Measuring spoons and cups – for accurately adding seasonings and liquids.
- Knife and cutting board – for dicing the onion and mincing garlic; a sharp knife makes it easier and safer.
- Colander or slotted spoon – to drain and cook the tortellini separately if you prefer to keep it from getting mushy.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage for a leaner version with similar flavor.
- Add chopped bell peppers or mushrooms with the onions for extra veggies and texture.
- Stir in a splash of cream or a dollop of ricotta cheese at the end for extra richness.
- Sprinkle red pepper flakes or add a dash of hot sauce to give it more heat, perfect for spice lovers.
Sausage Tortellini Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 tablespoon olive oil (if needed)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 9 ounces refrigerated cheese tortellini
- 4 cups fresh spinach leaves
- ¼ cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This soup takes about 10-15 minutes to prepare and cook the sausage and vegetables, then around 15 minutes simmering and cooking the tortellini. Overall, plan for about 30 minutes from start to finish for a warm, satisfying meal.
Step-by-Step Instructions:
1. Brown the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat (use only if your sausage is lean). Add the sausage, breaking it apart with a wooden spoon, and cook until nicely browned, about 5-7 minutes.
2. Cook Onion and Garlic:
Add the diced onion and minced garlic to the pot with the sausage. Cook, stirring occasionally, until the onions are soft and clear, about 3-4 minutes.
3. Add Broth and Tomatoes:
Pour in the chicken broth and the can of diced tomatoes with their juices. Stir in the Italian seasoning and crushed red pepper flakes if you like a little heat. Season with salt and pepper. Bring the soup to a boil, then lower the heat and let it simmer for 10 minutes to blend the flavors.
4. Cook the Tortellini and Spinach:
Add the refrigerated tortellini to the pot and cook according to package directions (usually 3-5 minutes) until tender. Once the tortellini is nearly done, add the fresh spinach leaves and stir just until they wilt, about 1-2 minutes.
5. Finish and Serve:
Take the pot off the heat and stir in the grated Parmesan cheese for a creamy touch. Ladle the soup into bowls and sprinkle extra Parmesan and black pepper on top. Serve hot with crusty bread or garlic toast if you like.
Enjoy your delicious and comforting Sausage Tortellini Soup!
Can I Use Frozen Sausage for This Soup?
Yes, but be sure to thaw the sausage completely in the refrigerator before cooking. This helps it brown evenly and prevents the soup from becoming watery.
Can I Make Sausage Tortellini Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding tortellini and spinach. Refrigerate the base for up to 2 days, then add the tortellini and spinach just before reheating and serving to keep the pasta from getting mushy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove and add a splash of broth or water if the soup has thickened too much.
Can I Substitute Other Greens for Spinach?
Yes! Kale, Swiss chard, or baby arugula all work well. Just add them at the same time you’d add the spinach and cook until wilted.
