There’s just something about a big, hearty bowl of soup that can make any chilly day feel a little warmer. This sausage tortellini soup is a perfect example. With savory, well-seasoned sausage, tender cheese tortellini, and a deliciously rich broth, it’s a comforting meal that fills the kitchen with cozy aromas and satisfies even the heartiest appetites. If you’re looking for a one-pot meal that’s packed with flavor and easy enough to whip up on a busy weeknight, this is it.

I first made this soup on a rainy afternoon when I was craving something filling but didn’t want to spend hours in the kitchen. It quickly became a favorite! I love how the flavors develop with just a short simmering time, and the tortellini adds that extra layer of indulgence without making things too heavy. Let’s dive into this recipe—you’re in for a treat.

The origin story of tortellini soup

Tortellini itself has a rich history, tracing its roots back to the Emilia-Romagna region in Italy, where these small, ring-shaped pasta pieces are traditionally stuffed with a variety of fillings like cheese, meats, or herbs. Adding tortellini to soup is a comforting twist that brings Italian flavors into a more filling, stew-like dish. While classic Italian tortellini soups often include a clear broth and simple ingredients, this version amps up the flavor with beef sausage and sauce, giving it a rich, tomato-based broth that clings to each bite of pasta.

This American twist on tortellini soup combines Italian flavors with the heartiness of a stew, making it a perfect fusion of comfort food styles. And with the sausage adding a satisfying savory element, it’s ideal for anyone looking for a bit more substance in their soup.

Let’s talk ingredients: flavor-packed and flexible

The ingredients in this sausage tortellini soup are straightforward but come together beautifully. Here’s what makes each one essential, plus a few ideas for substitutions if you’re in a pinch.

Beef sausage: This is where the bulk of the flavor comes from. Mild or spicy sausage both work well—pick the one that suits your taste. If you can’t find sausage without casings, you can use ground beef or even turkey sausage for a lighter version.
Carrots, onion, and celery: These classic soup veggies, of soups, provide a flavor base that’s sweet, earthy, and slightly peppery. Make sure to chop them finely so they cook quickly and evenly.
Italian seasoning: This blend of herbs—typically basil, oregano, thyme, and rosemary—adds a depth of Italian flavor that ties the whole dish together. You can substitute it with individual dried herbs if you don’t have a blend on hand.
Garlic: Fresh garlic brings a warm, aromatic quality to the soup. Minced garlic works best here, but garlic powder can be a quick substitute if you’re in a hurry.
Chicken broth: A low-sodium chicken broth is ideal, as it allows you to control the saltiness of the soup better. Vegetable broth is a good option if you prefer a meatless broth.
Diced tomatoes and sauce: These add a rich tomato base to the soup. The diced tomatoes provide texture, while the sauce brings a hint of sweetness and extra seasoning.
Cheese tortellini: Fresh tortellini cooks quickly and adds that creamy, cheesy bite to each spoonful. Frozen tortellini works well too—just add a few extra minutes to the cooking time.
Spinach (optional): Adding fresh spinach at the end gives the soup a bit of color and a nutrient boost without overpowering the other flavors.

Essential kitchen tools: what you’ll need

For this recipe, you don’t need a ton of fancy equipment, which makes it all the more appealing on a busy weeknight.

Large soup pot or Dutch oven: A big pot is essential here to give all those ingredients room to mingle and develop flavors. If you have a Dutch oven, that’s even better for heat distribution.
Sharp chef’s knife: For chopping the vegetables finely. A sharp knife will make quick work of the carrots, onion, and celery, which is key for getting the soup simmering faster.
Wooden spoon: This is great for breaking up the sausage as it cooks and stirring everything together. Wooden spoons are gentle on your cookware and help prevent sticking.

Step-by-step: my foolproof method for perfect sausage tortellini soup

Grab your ingredients, and let’s get cooking! Here’s how to make this soup, along with some tips I’ve learned along the way.

Cook the sausage: Start by adding the sausage to your soup pot over medium-high heat. Break it up with your wooden spoon as it cooks, letting it brown and release its fat. This fat is flavor, so don’t drain it all away—just remove any excess if it feels too greasy.
Add the vegetables: Toss in the carrots, onion, and celery. Stir everything together, letting the veggies soften in the sausage drippings. This step takes about 5 minutes, and you’ll know it’s ready when the onions turn translucent. The aroma here is fantastic!
Season the base: Sprinkle in the Italian seasoning, garlic, salt, and pepper. Stir well and cook for another minute or so. This step is short but important—it helps bloom the spices, bringing out their full flavor.
Add the liquids: Pour in the chicken broth, diced tomatoes, and sauce. Give it a good stir, scraping the bottom of the pot to loosen any browned bits (they’re packed with flavor!). Bring everything to a gentle simmer over medium-high heat, then reduce the heat to medium and cover. Let it simmer for about 15 minutes, until the carrots are tender.
Add the tortellini: Stir in the tortellini, cover, and let it cook for 5-6 minutes. Fresh tortellini cooks quickly, so keep an eye on it—you want it tender but not mushy. If you’re using frozen tortellini, add a couple of extra minutes.
Stir in the spinach (optional): Just before serving, toss in the chopped spinach. It wilts almost instantly, adding a pop of green color and a touch of extra nutrition.

And that’s it! Ladle the soup into bowls, top with grated Parmesan and chopped parsley if you’d like, and get ready to dig in.

Tasty variations and adaptations

Vegetarian version: Skip the sausage and add a can of cannellini beans for protein. Use vegetable broth instead of chicken for a full vegetarian option.
Gluten-free: Swap the tortellini for gluten-free pasta or even gnocchi, which is often gluten-free. Just adjust the cooking time as needed.
Spicy kick: If you’re a fan of heat, use spicy sausage and add a pinch of red pepper flakes with the other seasonings.
Creamy twist: Stir in a splash of heavy cream or coconut milk at the end for a creamy, indulgent version of this soup.
Extra veggies: Add mushrooms, bell peppers, or zucchini for even more color and flavor. Sauté them with the carrots, onion, and celery for best results.

Serving suggestions for a cozy meal

Serve this sausage tortellini soup with a slice of warm, crusty bread or a simple side salad for a complete meal. If you’re entertaining, consider adding a sprinkling of freshly grated Parmesan on top and a little chopped parsley for a pop of color. You can serve it in deep bowls with extra Parmesan on the table for anyone who wants more.

Beverage pairings

For a cozy pairing, try a glass of sparkling water with a slice of lemon or lime for a refreshing contrast to the soup’s richness. Herbal teas, especially peppermint or chamomile, also work well and add warmth to the meal. If you prefer something a bit sweeter, a cold apple cider is fantastic with this dish—it complements the savory sausage and tomato base nicely.

Storage and reheating tips

This soup stores well, making it perfect for meal prep. Transfer any leftovers to an airtight container and refrigerate for up to 3 days. The tortellini may soak up some of the broth, so add a splash of chicken broth or water when reheating on the stovetop. To freeze, I recommend leaving out the tortellini and adding it fresh when you reheat, as pasta can get mushy after freezing.

Scaling the recipe for a crowd (or just for yourself)

This recipe makes about 4-6 servings, but it’s easy to double if you’re feeding a crowd. Just make sure your pot is big enough! If you’re cooking for one, consider halving the recipe or freezing individual portions (minus the tortellini).

Troubleshooting tips

Soup too thick? Add a bit more chicken broth or water to reach your desired consistency.
Too salty? If you accidentally went heavy on the salt, add a potato to the pot for a few minutes; it can help absorb some of the saltiness.
Mushy tortellini? Make sure to add the tortellini at the end and keep an eye on it as it cooks—it can overcook quickly.

Ready to give this sausage tortellini soup a try?

This hearty, flavorful soup is so easy to make and perfect for cozy nights in. Try it as-is, or adapt it to suit your tastes and dietary needs. You’ll love how quickly it comes together and the warmth it brings to your table. Enjoy!

Frequently Asked Questions

1. Can I use frozen tortellini?
Yes! Just add a few extra minutes to the cooking time, as frozen tortellini takes a little longer to cook.

2. What if I don’t have Italian seasoning?
No problem! You can make your own by mixing equal parts dried basil, oregano, thyme, and rosemary.

3. Can I make this soup ahead of time?
Absolutely. Just add the tortellini when you reheat it, so it doesn’t get mushy.

4. Can I freeze this soup?
Yes, but I recommend freezing without the tortellini. Add it fresh when reheating.

5. How can I make it spicier?
Try using spicy sausage or add red pepper flakes for an extra kick.

The Best Sausage Tortellini Soup Recipe