Sausage Tortellini Soup

Sausage tortellini soup is a hearty, flavorful dish that makes an easy and satisfying meal. This comforting soup is packed with Italian sausage, cheese tortellini, and vegetables, all simmered in a rich, delicious broth. With a perfect mix of protein, pasta, and veggies, it’s a great choice for weeknight dinners.

Course Soup

Cuisine American

Keyword Italian sausage, tortellini

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 523kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1– 1¼ 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 or halved/quartered if large (use 2 small carrots if needed)
1 Celery Rib diced
3-4 Garlic Cloves minced
1 teaspoon Italian Seasoning
¼ teaspoon Black Pepper
Pinch of Crushed Red Pepper optional
1 (14-ounce) Can Diced Tomatoes, do not drain (we use fire-roasted tomatoes)
4 cups Chicken Broth
2 cups Water
8-9 ounces Cheese Tortellini refrigerated variety
5-6 ounces Spinach, Kale, Chard, or a combination of greens (we used a mix of baby kale and spinach)
Salt to taste (if needed at the end)

Instructions

Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for 4-5 minutes, stirring frequently and breaking up large pieces with a wooden spoon or spatula until browned.
Drain excess oil from the pot, if needed (see note #1).
Lower the heat to medium and add the onions, carrots, and celery. Cook for 3 minutes, stirring frequently.
Stir in the garlic, Italian seasoning, black pepper, and crushed red pepper (if using). Cook for 1 minute, stirring constantly.
Add the diced tomatoes, chicken broth, and water. Stir well, scraping up any bits stuck to the bottom of the pot.
Raise the heat to high and bring the broth to a boil (about 5 minutes). Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, stirring occasionally.
Add the tortellini and stir. Raise the heat to medium and cook uncovered for 6-8 minutes, following the package instructions. Keep the soup at a gentle boil, adjusting the heat as needed.
Stir in the greens (spinach, kale, or chard) and cook for 2-3 minutes, until wilted.
Taste the soup and add salt if needed. As a reference, we did not add extra to ours.

Notes

To drain excess oil, remove the pot from heat, mound the sausage to one side, and tilt the pot so the oil pools on the other side. Use a ladle or spoon to scoop it out, then return the pot to heat.
If you're sensitive to salt, use low-sodium broth and canned tomatoes.
The pasta will absorb broth as it sits. If the soup thickens too much, add more broth and simmer for a few minutes.
If using frozen tortellini, adjust the cooking time as needed.

Nutrition