Sausage Tortellini Soup is a hearty and comforting bowl packed with cheesy tortellini, savory sausage, and a blend of fresh vegetables simmered in a flavorful broth. It’s the perfect mix of creamy, meaty, and fresh all in one spoonful. The tender pasta and sausage bites make every spoonful exciting and satisfying.
I love making this soup when I want something simple but special that warms me up from the inside out. One of my favorite things to do is brown the sausage until it’s crispy on the edges—that little touch adds so much extra flavor. It’s also a great recipe to customize with whatever veggies you have on hand.
When I serve this, I always pair it with crusty bread or garlic rolls to soak up the delicious broth. It’s the kind of soup that feels like a big, cozy hug after a long day. Plus, it’s easy enough for weeknights but tasty enough that everyone asks for seconds!
Key Ingredients & Substitutions
Italian Sausage: This is the star for deep, meaty flavor. You can use spicy or mild depending on your heat preference. For a lighter option, try turkey sausage or plant-based sausage.
Tortellini: Cheese tortellini adds wonderful creaminess. Feel free to swap with spinach tortellini or even ravioli for a fun change.
Vegetables: Onion, celery, and carrots build a savory base. You can add zucchini, bell peppers, or mushrooms for more veggies.
Broth: Chicken broth gives a rich, mild background. Vegetable broth works well for a vegetarian twist.
Spinach: Fresh baby spinach adds color and nutrition at the end. Kale or swiss chard are tasty alternatives if you want something heartier.
Parmesan: This grated cheese on top brings salty brightness. Pecorino Romano or a vegetarian Parmesan can be good substitutes.
How Do I Get the Sausage Perfectly Browned Without Overcrowding the Pan?
Properly browning the sausage adds big flavor to the soup, so it’s worth getting right.
- Use a large pan or pot so the sausage is in a single layer, not crowded. Crowding steams the meat instead of browning.
- Heat the olive oil over medium heat until shimmering before adding sausage.
- Break the sausage into small pieces with your spoon for even cooking.
- Let the sausage sit undisturbed for a minute or two before stirring—this helps it brown.
- Keep stirring and flipping to brown all sides, which usually takes about 5-7 minutes.
Once browned, remove any excess grease if you want a lighter soup, then add your veggies to soak up those flavorful bits left behind. This step makes the soup taste homemade and rich.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – great for browning sausage and simmering the soup all in one pot.
- Wooden spoon – perfect for breaking up sausage and stirring without scratching your pot.
- Chef’s knife and cutting board – for chopping veggies easily and safely.
- Measuring cups and spoons – so you get the broth and seasonings just right.
- Ladle – helps you serve the soup neatly and easily into bowls.
Flavor Variations & Add-Ins
- Try spicy Italian sausage for a little heat or mild sausage if you prefer gentle flavors.
- Add kale instead of spinach for a heartier green with a slightly bitter bite.
- Stir in some chopped sun-dried tomatoes for a tangy, chewy texture that contrasts nicely with the soup.
- Mix in cooked beans like cannellini or kidney beans to boost fiber and make the soup even more filling.
Sausage Tortellini Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casing removed
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced (optional)
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups chicken broth
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 9 oz refrigerated cheese tortellini
- 3 cups fresh baby spinach
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and approximately 25 minutes to cook, including browning the sausage, softening the veggies, simmering the broth, and cooking the tortellini. Altogether, you’ll be enjoying a warm bowl in around 35 minutes.
Step-by-Step Instructions:
1. Brown the Sausage
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 5–7 minutes.
2. Cook the Vegetables
Add diced onion, celery, and carrots (if using) to the pot. Stir and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
3. Add Tomatoes and Broth
Pour in the diced tomatoes with their juice and chicken broth. Stir in the Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Bring to a boil.
4. Simmer the Soup
Reduce heat and simmer for 10 minutes to meld the flavors.
5. Cook the Tortellini and Spinach
Add the cheese tortellini and cook according to package instructions, usually 3–5 minutes. Stir in the fresh spinach and cook until wilted, about 1–2 minutes.
6. Serve and Enjoy
Taste and adjust seasoning if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve warm with crusty bread or garlic rolls for dipping.
Can I Use Frozen Sausage in This Soup?
Yes, but be sure to thaw it completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the sausage brown evenly and cook through properly.
Can I Substitute Different Pasta?
Absolutely! While cheese tortellini works best for creaminess, you can swap in ravioli, gnocchi, or even small pasta shapes like ditalini or orzo if you prefer.
How Long Can I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a splash of broth or water to loosen the broth as the pasta can absorb liquid.
Can I Make This Soup Vegetarian?
Yes! Replace the sausage with plant-based sausage or sautéed mushrooms for a meaty texture, and use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
