Sausage Tortellini Soup

Imagine sinking your spoon into a steaming bowl of rich, hearty Sausage Tortellini Soup where savory Italian sausage mingles with tender cheese-filled pasta pillows. This comforting soup strikes the perfect balance between rustic simplicity and satisfying indulgence, making it a guaranteed family favorite on chilly evenings. The aromatic blend of herbs and vegetables creates a flavorful broth that will have everyone asking for seconds. You’ll learn how to create this restaurant-quality Sausage Tortellini Soup with simple ingredients and straightforward techniques that deliver maximum flavor with minimum effort.

Why You’ll Love This Recipe

This Sausage Tortellini Soup is destined to become your new comfort food staple for several compelling reasons. First, it’s incredibly versatile—perfect for weeknight dinners yet impressive enough for guests. The combination of textures is truly what makes this soup special: the tender bite of cheese-filled tortellini contrasts beautifully with the hearty chunks of sausage, while crisp vegetables add freshness to each spoonful.

The soup achieves that elusive balance of being both filling and light. Unlike heavy cream-based soups, this broth-forward tortellini soup with sausage satisfies without weighing you down. Plus, it comes together in just one pot, minimizing cleanup while maximizing flavor development as each ingredient builds upon the last.

What truly sets this recipe apart is how it transforms basic ingredients into something extraordinary. The Italian sausage releases its seasoning into the broth, creating a flavor foundation that tastes like it’s been simmering all day, even though you’ll have this on the table in about 30 minutes. It’s also meal-prep friendly, actually improving in flavor after a day in the refrigerator.

Ingredients

For this delicious Sausage Tortellini Soup, you’ll need:

• 1 pound (450g) Italian sausage, casings removed (sweet or hot, depending on preference)
• 1 medium onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about ¾ cup)
• 2 celery stalks, diced (about ¾ cup)
• 4 garlic cloves, minced (about 2 tablespoons)
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 6 cups (1.4L) low-sodium chicken broth
• 1 can (14.5oz/411g) diced tomatoes
• 9 ounces (255g) refrigerated cheese tortellini
• 5 ounces (142g) fresh spinach, roughly chopped
• ¼ cup (25g) grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh basil, chopped
• Salt and freshly ground black pepper, to taste

The Italian sausage forms the flavor foundation of this hearty soup, infusing the broth with rich seasoning. For the tortellini, refrigerated varieties work best as they hold their shape better than frozen alternatives, though either will work. Use regular cheese tortellini or experiment with different fillings like mushroom or spinach to customize your sausage and tortellini soup.

Pro Tips

Develop Flavor Layers: The key to exceptional Sausage Tortellini Soup is building flavor from the beginning. Brown your sausage thoroughly, allowing it to develop a deep caramelization before adding other ingredients. Those browned bits on the bottom of the pot (called fond) are pure flavor gold. When you add your vegetables, they’ll release moisture that helps deglaze the pot, incorporating all those savory bits into your soup.

Mind Your Tortellini Timing: Add the tortellini during the final 5-7 minutes of cooking. Pasta continues to absorb liquid even after you’ve turned off the heat, so slightly undercooking the tortellini ensures it won’t become mushy. If you’re planning to have leftovers, consider cooking and storing the tortellini separately, adding it to individual portions when reheating.

Create the Perfect Consistency: This hearty sausage soup should have a silky, slightly thickened broth. Achieve this by stirring occasionally as the soup simmers, which releases starch from the tortellini. If you prefer an even thicker consistency, you can create a slurry with 1 tablespoon cornstarch dissolved in 2 tablespoons cold water and stir it in during the final minutes of cooking. For a thinner soup, simply add additional broth until you reach your desired consistency.

Instructions

Step 1: Brown the Sausage
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into smaller pieces with a wooden spoon. Cook for 5-7 minutes until nicely browned and no longer pink. The caramelization on the sausage creates the foundation of flavor for your Sausage Tortellini Soup, so don’t rush this step. If there’s excessive fat (more than 1 tablespoon), you can drain some off, but leave enough to sauté the vegetables.

Step 2: Add Aromatics
Reduce heat to medium and add the diced onion, carrots, and celery to the pot with the sausage. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften. Add the minced garlic, Italian seasoning, and red pepper flakes (if using), cooking for another 30-60 seconds until fragrant. You’ll know it’s ready when the kitchen fills with an irresistible aroma.

Step 3: Build the Soup Base
Stir in the tomato paste and cook for 1 minute to remove the raw flavor. Pour in the chicken broth and diced tomatoes with their juice, scraping the bottom of the pot to release any browned bits. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Season with salt and black pepper to taste. Cover and simmer for 10 minutes to allow the flavors to meld.

Step 4: Cook the Tortellini
Add the cheese tortellini to the simmering broth and cook according to package directions, usually 5-7 minutes, until the pasta is tender but still has a slight bite. The tortellini will absorb some of the savory broth, becoming even more flavorful than if cooked separately.

Step 5: Finish the Soup
Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. Remove from heat and stir in the grated Parmesan cheese and fresh basil. Taste and adjust seasoning if necessary. Let the Sausage Tortellini Soup stand for 5 minutes before serving, which allows the flavors to settle and the soup to reach the perfect temperature for enjoying.

Variations

Creamy Sausage Tortellini Soup: For a richer, more indulgent version, stir in ½ cup of heavy cream or half-and-half during the final 5 minutes of cooking. This creates a silky, luxurious tortellini sausage soup that’s perfect for special occasions. The cream mellows the acidity of the tomatoes while adding velvety texture to the broth.

Vegetable-Packed Version: Double down on vegetables by adding 1 cup of diced zucchini and 1 diced red bell pepper along with the other vegetables. For a nutrient boost, substitute the spinach with heartier kale (add it 5 minutes before the tortellini to allow more cooking time). This variation makes the Sausage Tortellini Soup even more colorful and nutritious without sacrificing flavor.

Lighter Alternative: For a lighter version, substitute the Italian sausage with turkey or chicken sausage, which significantly reduces the fat content while maintaining excellent flavor. You can also use whole wheat or vegetable-filled tortellini for added nutrition. This variation is perfect for those looking for a healthier option that doesn’t compromise on taste.

Storage and Serving

Store leftover Sausage Tortellini Soup in an airtight container in the refrigerator for up to 3 days. The flavor actually improves overnight as the ingredients continue to meld. When reheating, warm gently over medium-low heat to prevent the tortellini from breaking down. If the soup thickens too much during storage, add a splash of broth when reheating to restore the original consistency.

For freezing, it’s best to prepare the soup without the tortellini and spinach. Freeze the base in freezer-safe containers for up to 3 months. When ready to serve, thaw overnight in the refrigerator, bring to a simmer, and add fresh tortellini and spinach according to the recipe instructions.

Serve this hearty sausage soup in wide, shallow bowls garnished with additional grated Parmesan, a sprinkle of fresh basil, and a side of crusty garlic bread for dipping. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette to balance the richness of the soup. Another excellent serving option is to ladle the Sausage Tortellini Soup over a small portion of cooked orzo or small pasta for an even heartier main dish.

FAQs

Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini works perfectly in this Sausage Tortellini Soup. Simply add 2-3 minutes to the cooking time specified on the package. There’s no need to thaw the tortellini beforehand; add it frozen directly to the simmering soup.

How can I make this soup spicier?
For added heat, use hot Italian sausage instead of mild, increase the red pepper flakes to 1 teaspoon, or add 1-2 finely diced jalapeños with the vegetables. You can also offer crushed red pepper at the table for individual heat adjustment.

Can I make this in a slow cooker?
Absolutely! Brown the sausage and sauté the vegetables as directed, then transfer to a slow cooker with the broth and tomatoes. Cook on low for 4-6 hours, adding the tortellini and spinach during the final 30 minutes of cooking.

What can I substitute for spinach?
Kale, Swiss chard, or escarole make excellent substitutions for spinach. Heartier greens like kale should be added a few minutes earlier to allow proper cooking time.

Is this soup gluten-free?
Standard tortellini contains gluten. For a gluten-free version, substitute gluten-free pasta of your choice or gluten-free tortellini if available. Also ensure your broth and sausage are gluten-free, as some brands may contain gluten-based fillers.

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