Sausage tortellini soup makes a simple, filling dinner the whole family will enjoy. This delicious soup is loaded with Italian sausage, cheese tortellini, vegetables and spices.
Sometimes getting dinner on the table seems like a huge task. Soup recipes are great for getting wholesome, quick and easy dinners done. Like this sausage tortellini soup, this turkey taco soup and cabbage sausage soup come together in less than an hour.
This tortellini soup features Italian sausage. Sausage recipes are great for busy weeknights and tight budgets. They’re affordable, flavorful and work well with a lot of other ingredients.
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Sausage tortellini soup ingredients
- Oil – We use olive oil, but you can use your favorite.
- Sausage – Mild or hot Italian sausage make this soup hearty and flavorful. Remove the casings from linked sausage or use bulk if you can find it.
- Vegetables – Onion, carrots, celery and fresh greens make this soup a delicious way to get some vegetables in. For the greens you can use spinach, kale, chard or a combination.
- Seasoning – We use an Italian inspired blend of dried oregano, dried basil and dried thyme, then salt, black pepper and crushed red pepper (for an extra kick) round out the spices.
- Pantry – Convenience ingredients like canned diced tomatoes (we use fire roasted) and chicken broth make this soup as easy as it is delicious.
- Tortellini – We use fresh tortellini (a five cheese refrigerated variety). If you use frozen tortellini, adjust the cooking time as necessary.
- Remove the sausage from its casing and tear into small pieces (if you’re not using bulk). This will make it much easier to break up once it hits the hot pot.
- Depending on the sausage used, you may want to drain excess oil from the pot. An easy way to do this, is to take the pot off the heat and mound the sausage on one side of the pot. Then, gently tip it so that the oil pools on the opposite side. Use a large spoon to scoop out the excess.
- Make a seasoning mix when multiple spices go in a recipe at the same time. That way, you are not standing over a hot pot measuring spices.
- If you want to use frozen tortellini instead of fresh, keep in mind that the temperature of the soup will drop. It will take longer for it to come back to a boil and for the tortellini to cook. Adjust the cooking time accordingly.
- Hold off until the end to add salt because the Italian sausage, chicken broth, diced tomatoes and tortellini all contain a good amount already.
- Heat the oil in a large, heavy pot over medium-high heat. Cook the sausage for 4-5 minutes until browned.
- Next, sauté the onions, carrots and celery on medium heat for 3 minutes, stirring frequently.
- Add the garlic, oregano, basil, thyme, black pepper and crushed red pepper (if using); cook for 1 minute.
- Then, add the diced tomatoes, chicken broth and water to the pot. Stir well, scraping any bits off the bottom. Bring the broth to a boil. Lower the heat and cook the soup for 15 minutes keeping it at a simmer.
- Add the tortellini to the sausage soup and stir. Raise the heat to get the broth boiling. Cook the tortellini, uncovered for 6-8 minutes.
- Finally, add the greens to the pot and stir them for a few minutes until they wilt.
- Taste the tortellini sausage soup and add salt if needed. As a reference we added ¼ teaspoon to ours.
Serving and storing
Serve the soup with crusty bread for dipping and enjoy!
Store leftovers in the refrigerator in an air-tight container for up to 3 days. To reheat, place the soup in a saucepan and heat over medium-low to low heat until warmed through; or use the microwave.
Can you freeze this soup? Generally, pasta doesn’t do well in the freezer because it gets mushy. If you would like to freeze it, don’t add the tortellini. Freeze them separately and store for 2-3 months.
Sausage Tortellini Soup
- 1 tablespoon Olive Oil
- 1 Pound Mild Italian Sausage casing removed and torn into small pieces (or use bulk sausage)
- 1 Small Onion finely diced
- 1 Large Carrot cut into ¼ inch rounds, halves or quarters
- 1 Celery Rib diced
- 3-4 Garlic Cloves minced
- ½ teaspoon Dried Oregano
- ¼ teaspoon Dried Basil
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Black Pepper
- Pinch of Crushed Red Pepper optional
- 1 (14 ounce) Can Diced Tomatoes (we used fire-roasted diced tomatoes)
- 4 cups Chicken Broth
- 2 cups Water
- 8-9 ounces Fresh Tortellini refrigerated variety (we used a five cheese tortellini)
- 5-6 ounces Spinach, Kale, Chard or a combination of greens, washed and patted dry
- Salt to taste if needed
- Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for approximately 4-5 minutes until browned, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
- Drain excess oil from the pot, if desired.
- Lower the heat to medium and add the onions, carrots and celery to the pot. Cook for 3 minutes, stirring frequently.
- Add the garlic, oregano, basil, thyme, black pepper and crushed red pepper (if using). Stir well and cook for 1 minute.
- Add the diced tomatoes, chicken broth and water to the pot. Stir well, gently scraping any bits off the bottom. Raise the heat to high and bring the broth to a boil.
- When the liquid is boiling, lower heat to medium-low and cover the pot. Cook the soup, keeping it at a simmer for 15 minutes, stirring occasionally.
- Add the tortellini to the soup and stir. Raise the heat to medium to get the broth boiling. Cook the tortellini, uncovered for 6-8 minutes. Follow the cooking time recommended on the package. Keep the liquid boiling gently; raise or lower the heat as needed.
- Add the greens to the soup and cook for 2-3 minutes until they’re wilted, stir occasionally.
- Taste the soup and add salt if needed. As a reference we added ¼ teaspoon to ours.