Saturday, September 21, 2024 · 56 Comments

Sausage Tortellini Soup

This Italian sausage tortellini soup hits all the right flavors – hearty, flavorful, and ready in no time. I love serving it with some crusty bread for an easy, satisfying dinner.

Sausage Tortellini Soup

I love this sausage tortellini soup because it’s got everything I want in a dinner – rich flavors, a little spice, and tender pasta. It’s a recipe I came up with when I needed something quick, but still hearty enough to satisfy everyone at the table. Plus, the sausage adds such a nice depth to the broth that I can’t resist.

What I really like is how easy it is to pull together with simple ingredients. It’s perfect for those nights when you want a comforting meal without spending hours in the kitchen.

Why I Love This Recipe

The sausage gives the broth a bold, savory flavor that makes it extra comforting.
It’s quick to throw together but feels like a rustic, hearty meal like my green olive puttanesca pasta recipe.
The tortellini adds that perfect bite of cheesy goodness every time.

Ingredients

Here’s a quick rundown of the ingredients I use and why they work so well in this sausage tortellini soup:

Pork Sausage – I love using this because it adds just the right amount of spice and richness to the soup.
Yellow onion
Garlic
Chicken stock (or broth) – Stock has more depth and richness than broth, making the soup heartier.
Canned diced tomatoes
Tomato paste
Dried oregano leaves
Dried basil leaves
Granulated sugar – Just a touch helps balance the acidity of the tomatoes.
Red pepper flakes
Black pepper
Kosher salt
Cheese tortellini (dried, frozen, or refrigerated) – Tortellini brings a cheesy, comforting bite to every spoonful, no matter which kind you use.
Baby spinach leaves – I like adding spinach at the end to give the soup a fresh, healthy touch without overpowering the other flavors.

How I Make Italian Sausage Tortellini Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One: Heat a skillet over medium heat. Form little sausage balls by squishing the sausage together with your hands—no need to be perfect here! Drop them into the hot pan. I like to do this in two batches so everything browns evenly. Cook until browned on all sides and fully cooked through. Remove them to a paper towel-lined plate.
Step Two: Sauté the onions in the fat left behind from the sausage. Let them soften for about 8 minutes, then toss in the garlic and cook for another 30 seconds. I love how this makes the kitchen smell.
Step Three: While that’s going, in a large, heavy-bottomed soup pot, combine the chicken stock, diced tomatoes, tomato paste, oregano, basil, sugar, red pepper flakes, pepper, and salt. Bring it to a boil, then lower the heat and let it simmer uncovered for about 10 minutes. Add the onion-garlic mixture and stir it in.
Step Four: Grab a potato masher and lightly crush the tomatoes and onions into the soup. You don’t need to mash too much- just a little is perfect for adding texture.
Step Five: Add the tortellini and cook according to the package directions, usually about 7-9 minutes. Stir in the cooked sausage and spinach at the end, letting the spinach wilt just enough.
Step Six: Serve immediately with a hunk of crusty bread on the side.

Recipe Tips

Here are some recipe tips to keep in mind while making the soup:

Try adding a splash of white wine when you sauté the onions and garlic for an extra layer of richness.
Serve it up with some crusty bread for dipping—it makes the meal even more satisfying!
Make sure to taste as you go! Adjust the seasonings to suit your preference; sometimes a little more salt or pepper can make all the difference.
If you have leftover soup, it actually tastes even better the next day as the flavors meld together.
Garnish with some grated Parmesan or fresh herbs before serving for a little extra flair and flavor.

Storage and Freezing

Here are some tips for storing leftovers and freezing this soup:

Store any leftover soup in an airtight container in the fridge for up to 3-4 days. It makes for a great lunch the next day!
If you want to freeze it, let the soup cool completely first, then transfer it to freezer-safe containers. It’ll keep for about 3 months.
When you reheat, you might want to add a splash of broth or water to loosen it up, as it can thicken in the fridge or freezer.
I like to freeze in single-serving portions for easy grab-and-go meals when I’m in a pinch.

MORE SOUP RECIPES

If you’re craving more cozy bowls of comfort, these soup recipes are perfect for any night of the week.

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Print Recipe

5 from 23 votes

Sausage Tortellini Soup

Italian sausage tortellini soup hits all the right notes—hearty, flavorful, and ready in no time. Serve with some crusty bread for an easy, satisfying dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American, Italian

Keyword: Sausage Tortellini Soup

Servings:

Calories: 433kcal

Author: Cathy Pollak

Equipment

Ingredients

1 (16 oz.) package Jimmy Dean All Natural Regular Pork Sausage*
1-1/2 cups chopped yellow onion
3 cloves garlic, pressed
4 cups (32 oz.) chicken stock or low-sodium broth
2 (14.5 oz.) cans diced tomatoes
1 (5 oz.) can tomato paste
1 tbsp. dried oregano leaves
1 tbsp. dried basil leaves
1 tbsp. granulated sugar
1/2 tsp. red pepper flakes
1 tsp. coarse ground black pepper
3/4 tsp. kosher salt
10 oz. cheese tortellini (dried, frozen or refrigerated) -option you choose will change cooking times
3 oz. fresh baby spinach leaves

Instructions

Heat a skillet over medium heat. Form small sausage balls by pressing the sausage together with your hands and dropping them into the hot pan (see picture). Cook in two batches, browning all sides and cooking through completely. Remove to a paper towel-lined plate. Sauté the onions in the leftover pork fat until soft, about 8 minutes. Add the pressed garlic and sauté for 30 seconds more.
1 (16 oz.) package Jimmy Dean All Natural Regular Pork Sausage*, 1-1/2 cups chopped yellow onion, 3 cloves garlic, pressed
Meanwhile, in a large, heavy-bottomed soup pot, combine the chicken stock, diced tomatoes, tomato paste, oregano, basil, sugar, chili peppers, pepper, and salt. Bring to a boil. Add the onion-garlic mixture and simmer uncovered for 10 minutes. Use a potato masher to lightly crush the tomatoes and onions into the soup. You won’t be able to mash much, but a little is fine.
4 cups (32 oz.) chicken stock, 2 (14.5 oz.) cans diced tomatoes, 1 (5 oz.) can tomato paste, 1 tbsp. dried oregano leaves, 1 tbsp. dried basil leaves, 1 tbsp. granulated sugar, 1/2 tsp. red pepper flakes, 1 tsp. coarse ground black pepper, 3/4 tsp. kosher salt
Add the tortellini and cook according to package directions, usually 7-9 minutes. Stir in the cooked sausage and spinach until the spinach just wilts. Serve immediately.
10 oz. cheese tortellini , 3 oz. fresh baby spinach leaves

Video

Notes

*Sausage: I don't always recommend brands, but I like using using Jimmy Dean for this recipe because it's well-seasoned and then I don't have to worry about further seasoning the soup.

For optimal outcomes when preparing this sausage tortellini soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Sausage Tortellini Soup

Amount Per Serving (355 g)

Calories 433 Calories from Fat 184

% Daily Value*

Fat 20.4g31%

Saturated Fat 7.3g46%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 4.2g

Cholesterol 61mg20%

Sodium 422mg18%

Potassium 220mg6%

Carbohydrates 41g14%

Fiber 6g25%

Sugar 14g16%

Protein 22g44%

Vitamin A 89IU2%

Vitamin C 50mg61%

Calcium 12mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 23 votes