italian sausage and tortellini soup recipe

Written BySheba G Updated On
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The Best italian sausage and tortellini soup recipe

I make this Italian sausage and tortellini soup at least twice a month, and it has been in my regular rotation for years now. It comes together in about 40 minutes, uses one pot, and calls for ingredients I already keep in my pantry and freezer. You brown the sausage, soften the onion and carrots, add broth and crushed tomatoes, then drop the tortellini in at the end. That is the whole process, and it holds up every time.

My kids ask for this one by name. The tortellini makes it feel like a bigger deal than soup to them, so I never have to talk anyone into finishing a bowl. My husband takes the leftovers to work the next day and reheats them without complaint, which says a lot because he is picky about leftovers. It fits a Tuesday night when I am short on time, and it fits a Sunday when I want something I can set on the table with bread and a salad for company.

What I appreciate most is that the soup has real substance to it. The sausage brings protein and enough seasoning that I do not need to add much else, and I pack in onion, carrots, and a couple of big handfuls of spinach right at the end. A bowl fills you up without leaving you feeling weighed down, and that is the main reason I keep making it well past the colder months.

Italian Sausage and Tortellini Soup

4.8 from 1678 votes

A hearty one-pot soup built on browned Italian sausage, sweet onion, and garlic, simmered with tomatoes and broth, then finished with cheese tortellini and a handful of baby spinach. It comes together in under an hour and tastes even better the next day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For Serving

Grated Parmesan cheese
Fresh basil, torn
Crusty bread

👨‍🍳Directions

1Set a large Dutch oven over medium-high heat. Add the sausage and cook for 6 to 8 minutes, breaking it into bite-size crumbles with a wooden spoon, until no pink remains and the edges are browned.
2Reduce the heat to medium. Add the onion and carrots and cook for 5 minutes, stirring occasionally, until the onion turns translucent and softens. Stir in the garlic, Italian seasoning, fennel seeds, and red pepper flakes and cook for 1 minute, until fragrant.
3Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes with their juices and the tomato sauce, then stir to combine.
4Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 12 to 15 minutes, until the carrots are tender when pierced with a knife.
5Add the tortellini and cook at a gentle simmer for 4 to 6 minutes, until they float and the pasta is tender. Stir gently once or twice so they do not stick to the bottom.
6Stir in the spinach a handful at a time and cook for 1 to 2 minutes, just until wilted. Turn off the heat and stir in the heavy cream.
7Taste and season with salt and black pepper. Ladle into bowls and top with Parmesan and torn basil. Serve with crusty bread on the side.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Sharp knife and cutting board
Ladle
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 1180mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 24g

📝Notes

Tips: If you plan on having leftovers, cook the tortellini separately and add it to each bowl so it does not soak up all the broth and turn mushy. Swap the spinach for chopped kale and simmer it 5 minutes longer. Hot Italian sausage gives the soup a noticeable kick, while mild keeps it family friendly. For a lighter version, use half-and-half or whole milk in place of the heavy cream, or leave it out entirely and add an extra splash of broth.

Watch Video Of How Italian Sausage and Tortellini Soup Works

This soup is what I make when I need something that feeds a crowd without a lot of fuss, and it works just as well for a weeknight dinner as it does for Sunday lunch with the whole family. The tortellini and Italian sausage make it hearty enough to stand on its own, and everyone from the kids to my picky brother-in-law finds something to like in the bowl. It also holds up well in a slow cooker, which is why I keep bringing it to family gatherings.

❓ Frequently Asked Questions About Italian Sausage and Tortellini Soup

1. Can I use a different kind of sausage in this soup?

Yes. Hot Italian sausage gives the broth a noticeable kick, while sweet Italian sausage keeps things mild. Turkey or chicken sausage works too, but it is leaner, so add a tablespoon of olive oil to the pot before browning to keep it from sticking and tasting dry. If you swap in a less seasoned sausage, taste the broth near the end and adjust the salt and dried herbs.

2. Can I use frozen tortellini instead of fresh?

Yes, and there is no need to thaw it first. Add the frozen tortellini straight to the simmering soup and plan on roughly two to three extra minutes of cooking time. They are done when they float and the pasta is tender at the center, so start checking early rather than letting them sit.

3. How do I keep the tortellini from getting mushy?

Cook the tortellini as close to serving as possible and only until just tender, since they keep softening in the hot broth. If you expect leftovers, boil the tortellini separately in salted water and stir it into individual bowls instead of the whole pot. Store any leftover soup with the pasta kept in its own container, then reheat gently on the stove rather than at a hard boil.

4. Can I make this soup ahead of time or freeze it?

The broth and sausage base can be made a day or two in advance and refrigerated, then brought back to a simmer with the tortellini added at the end. It keeps in the fridge for about three to four days. For freezing, freeze the base without the tortellini, which turns soft and grainy after thawing, and cook fresh pasta when you reheat it.

5. Can I make Italian sausage and tortellini soup in a slow cooker?

Yes. Brown the sausage in a skillet first, which builds flavor the slow cooker cannot, then add it to the insert with the onions, garlic, tomatoes, broth, and seasonings. Cook on low for four to six hours, then stir in the tortellini and any spinach or cream during the last 20 to 30 minutes on high, until the pasta is tender.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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