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Warm, creamy, and brimming with savory Italian sausage and tender tortellini, this Sausage Tortellini Soup is the ultimate comfort food—and you’ll marvel at how easy it is to pull together on a busy weeknight.
Why You’ll Love This Recipe
• One-pot meal—fewer dishes, more flavor
• Ready in under 30 minutes—perfect for quick dinners
• Hearty winter warmer—tackles chilly evenings
• Creamy broth without heavy cream—light yet satisfying
• Family-friendly—kids and adults can’t resist
• Customizable heat level—mild or spicy Italian sausage
• Pantry-staple friendly—canned tomatoes and broth you already have
• Freezer-friendly portions—prep ahead for busy days
Ingredients
• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 tablespoon olive oil (extra-virgin, if you like)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes (San Marzano style recommended)
• 6 cups low-sodium chicken broth (or vegetable broth for a lighter twist)
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional, for a spicy kick)
• 9 ounces refrigerated cheese tortellini (fresh or frozen)
• 2 cups fresh baby spinach (or chopped kale)
• ¼ cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper, to taste
• Chopped fresh basil or parsley, for garnish
Directions
- Brown the sausage
Heat olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook until it’s golden-brown, about 6 minutes. (Tip: Use a wooden spoon to break it up into bite-size pieces and scrape any browned bits.) - Sauté onion and garlic
Add diced onion and a pinch of salt. Sauté until the onion is soft, roughly 4 minutes. Stir in garlic and oregano, cooking just 30 seconds more until fragrant. - Build the broth
Pour in the crushed tomatoes and chicken broth. Stir in red pepper flakes, if using. Bring the soup to a gentle simmer, then reduce heat to medium-low. Let it bubble quietly while you prep the rest. - Cook the tortellini
Increase heat to medium, then add tortellini straight from the package. Cook according to the package instructions—usually 3 to 5 minutes—stirring occasionally to keep pasta from sticking. - Wilt the greens
Once tortellini is tender, stir in spinach and simmer for another minute until leaves are bright green and slightly wilted. - Finish and serve
Turn off heat and stir in Parmesan cheese. Taste, then season with salt and pepper. Ladle into bowls and top with extra cheese and fresh basil.
Servings & Timing
Makes: 6 hearty bowls
Prep Time: 10 minutes
Cook Time: 20 minutes (including pasta)
Total Time: 30 minutes—just right for weeknights
Variations
• Swap sausage for ground turkey and use gluten-free tortellini for a lighter, GF version.
• Stir in sun-dried tomatoes and fresh rosemary for extra depth.
• Use spinach-ricotta ravioli instead of tortellini—double the cheesy goodness.
• Add sliced mushrooms and zucchini for a veggie-packed twist.
• Finish with a splash of heavy cream or half-and-half for ultra-creamy broth.
• Sprinkle crumbled bacon on top for smoky crunch.
Storage & Reheating
Refrigerator: Store covered in an airtight container for up to 4 days.
Freezer: Portion into freezer-safe bags—keeps well for 2 months. Thaw overnight in fridge before reheating.
Reheating: Gently warm on the stovetop over low heat, adding a splash of broth or water if the soup thickens too much.
FAQs
Q: Can I use turkey or chicken sausage instead?
A: Absolutely—swap one-to-one for a leaner protein and follow the same browning steps.
Q: Will the tortellini get mushy if I store leftovers?
A: For best texture, cook tortellini fresh and keep extra broth separately. Combine just before serving.
Q: Can I make this on the weekend and freeze portions?
A: Yes—freeze in individual servings. Thaw in the fridge overnight for easy reheating.
Q: How do I reduce sodium?
A: Choose low-sodium broth and skip the added salt until after tasting. Canned tomatoes labeled “no salt added” help too.
Q: Is there a vegetarian version?
A: Swap sausage for a plant-based Italian sausage and use vegetable broth for a satisfying meatless dinner.
Q: Can I add other pasta shapes?
A: Sure—small shells or mini rigatoni work nicely, but cooking times may vary.
Q: What toppings go well?
A: Croutons, chili oil, extra Parmesan, or even fresh lemon zest for brightness.
Q: How spicy is this soup?
A: It’s mild by default, but you can ramp up heat with extra red pepper flakes or hot Italian sausage.
Conclusion
Sausage Tortellini Soup brings together the best of Italian cuisine and comfort food in one easy recipe that’s perfect for busy cooks and soup lovers alike. Give this hearty, creamy broth a try—then share your favorite twist in the comments below or hop over to my Creamy Tomato Basil Soup next. Can’t wait to see how you make it yours!
Sausage Tortellini Soup
Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 tablespoon olive oil (extra-virgin, if you like)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes (San Marzano style recommended)
- 6 cups low-sodium chicken broth (or vegetable broth for a lighter twist)
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional, for a spicy kick)
- 9 ounces refrigerated cheese tortellini (fresh or frozen)
- 2 cups fresh baby spinach (or chopped kale)
- ¼ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper, to taste
- Chopped fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Crumble in the sausage and cook until it’s golden-brown, about 6 minutes. (Tip: Use a wooden spoon to break it up into bite-size pieces and scrape any browned bits.)
- Add diced onion and a pinch of salt. Sauté until the onion is soft, roughly 4 minutes. Stir in garlic and oregano, cooking just 30 seconds more until fragrant.
- Pour in the crushed tomatoes and chicken broth. Stir in red pepper flakes, if using. Bring the soup to a gentle simmer, then reduce heat to medium-low. Let it bubble quietly while you prep the rest.
- Increase heat to medium, then add tortellini straight from the package. Cook according to the package instructions—usually 3 to 5 minutes—stirring occasionally to keep pasta from sticking.
- Once tortellini is tender, stir in spinach and simmer for another minute until leaves are bright green and slightly wilted.
- Turn off heat and stir in Parmesan cheese. Taste, then season with salt and pepper. Ladle into bowls and top with extra cheese and fresh basil.
