I still remember the first time I threw together this sausage tortellini soup on a particularly hectic Tuesday evening.
I had some leftover Italian sausage in the fridge, a package of tortellini that was nearing its expiration date, and absolutely no plan for dinner.
What started as a “let’s use up what we have” moment turned into one of my family’s most-requested meals.
My kids now ask for it at least once a week, and honestly, I don’t blame them. This best sausage tortellini soup recipe combines hearty Italian sausage, tender cheese-filled tortellini, and a rich tomato broth that’s both comforting and satisfying.
It’s the kind of soup that makes you want to curl up with a big bowl and never leave the couch.
Quick Recipe Summary:
| Prep Time: | 15 minutes |
| Cook Time: | 30 minutes |
| Total Time: | 45 minutes |
| Servings: | 6-8 servings |
| Difficulty Level: | Easy |
Why You’ll Love This Best Sausage Tortellini Soup Recipe
This soup has become my go-to for so many reasons, and I’m confident it’ll become yours too.
It’s incredibly forgiving—I’ve made it when I’ve been distracted by phone calls, when my toddler was having a meltdown in the next room, and even after a long day when I could barely think straight. Every single time, it turned out delicious.
The combination of Italian sausage with its fennel and herb notes, pillowy tortellini that soaks up all that flavorful broth, and vegetables that add both nutrition and texture creates something truly special.
- Quick and easy: Ready in under an hour with minimal hands-on time
- One-pot wonder: Everything cooks in a single pot, which means less cleanup and more time relaxing
- Crowd-pleaser: Even picky eaters love this soup—the tortellini makes it feel special
- Budget-friendly: Uses affordable ingredients you can find at any grocery store
- Customizable: Easily adapt it to your family’s preferences or dietary needs
- Freezer-friendly: Makes great leftovers and can be frozen for future meals
- Restaurant-quality: Tastes like something you’d order at an Italian trattoria
For another comforting soup option, try my creamy tomato basil soup that pairs wonderfully with crusty bread.
Ingredients
This soup comes together with simple, accessible ingredients that pack maximum flavor.
I’ve learned through trial and error which ingredients are worth splurging on (hello, good Italian sausage) and which ones work just fine as pantry staples.
The beauty of this recipe is that you probably already have most of these items at home.
- 1 lb (450g) Italian sausage (mild or spicy, casings removed) – I prefer a mix of half mild and half hot for balanced heat
- 1 tablespoon olive oil – Only needed if your sausage is very lean
- 1 medium yellow onion, diced (about 1 cup/150g) – Sweet onions work beautifully too
- 3 cloves garlic, minced (about 1 tablespoon) – Fresh is best, but jarred works in a pinch
- 1 teaspoon dried Italian seasoning – Or use a mix of dried basil, oregano, and thyme
- 1/2 teaspoon red pepper flakes – Optional, but adds a nice kick
- 4 cups (960ml) chicken broth – Low-sodium gives you better control over salt levels
- 2 cups (480ml) water – Adjust based on desired thickness
- 1 can (14.5 oz/411g) diced tomatoes with juices – Fire-roasted adds extra depth
- 1 can (15 oz/425g) tomato sauce – Plain tomato sauce works best here
- 1 tablespoon tomato paste – Concentrates that tomato flavor
- 1 teaspoon sugar – Balances the acidity of the tomatoes
- 20 oz (567g) cheese tortellini (fresh or frozen) – I prefer three-cheese varieties
- 2 cups (60g) fresh baby spinach – Adds color and nutrition
- 1 cup (240ml) heavy cream – For that luxurious, creamy finish
- 1/2 cup (50g) freshly grated Parmesan cheese – Plus more for serving
- Salt and black pepper to taste – Season throughout the cooking process
- Fresh basil leaves – For garnish and a pop of fresh flavor
Kitchen Equipment Needed
Having the right tools makes this recipe even easier. I’ve made this soup in various kitchens with different equipment, and these are the essentials that truly make a difference in both the cooking process and the final result.
- Large Dutch oven or heavy-bottomed pot (6-8 quart/5.7-7.6L capacity) – The heavy bottom prevents scorching and distributes heat evenly
- Wooden spoon or heat-resistant silicone spatula – For breaking up the sausage and stirring
- Sharp chef’s knife – Makes prep work much faster and safer
- Cutting board – I prefer a large one with a groove to catch juices
- Measuring cups and spoons – Accuracy matters, especially for seasonings
- Ladle – For serving without making a mess
- Immersion blender – Optional, but great if you want to blend part of the soup for a thicker consistency
- Cheese grater – For fresh Parmesan (pre-grated doesn’t melt as nicely)
- Can opener – Unless you’re using cans with pull tabs
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that genuinely elevate the dish and make the cooking process smoother.
These aren’t just random recommendations—they’re tools and ingredients I actually use in my own kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is my absolute favorite pot for making soups and stews. The heavy construction ensures even heat distribution, so your sausage browns perfectly without hot spots, and the soup simmers gently without scorching on the bottom. I’ve had mine for over a decade and it still looks great.
2. Premium Italian Sausage
The quality of your sausage makes a huge difference in this recipe. Look for sausages with a good fat content (around 20-25%) and visible seasoning.
Local butcher shops often have the best options, but if ordering online, seek out brands that use natural casings and traditional Italian seasonings.
3. Parmigiano-Reggiano Cheese
Real Parmigiano-Reggiano (look for the stamp on the rind) adds an umami depth that pre-grated “Parmesan” simply can’t match. It melts beautifully into the soup and the flavor is incomparable. I buy a wedge and grate it fresh—it keeps for weeks in the fridge.
4. Artisan Cheese Tortellini
While frozen tortellini works fine, fresh tortellini from the refrigerated section takes this soup to the next level. The pasta is more tender and the cheese filling is creamier. Look for brands that list cheese as the first ingredient in the filling.
Step-by-Step Instructions: How to Make Sausage Tortellini Soup
I’ve broken down each step into easy-to-follow instructions because I know how helpful it is to have detailed guidance, especially when you’re trying a recipe for the first time. Take your time with each step—there’s no need to rush.
1. Brown the Italian Sausage
- Heat your Dutch oven or large pot over medium-high heat
- If using lean sausage, add the tablespoon of olive oil to the pot
- Add the Italian sausage to the hot pot, breaking it apart with your wooden spoon or spatula as it cooks
- Continue breaking up the sausage into small, bite-sized crumbles (I aim for pieces about the size of a nickel)
- Cook for 7-8 minutes, stirring occasionally, until the sausage is completely browned with no pink remaining
- You want nice caramelization on some pieces—this adds incredible flavor to the soup base
- If there’s excessive grease (more than 2 tablespoons), drain most of it, leaving about 2 tablespoons in the pot for sautéing the aromatics
2. Sauté the Aromatics
- Reduce the heat to medium and add the diced onion to the pot with the cooked sausage
- Cook the onion for 4-5 minutes, stirring frequently, until it becomes translucent and starts to soften
- The onion should pick up those flavorful brown bits from the bottom of the pot
- Add the minced garlic, Italian seasoning, and red pepper flakes (if using) to the pot
- Stir constantly for about 1 minute until the garlic becomes fragrant but not browned (burned garlic tastes bitter)
- This step builds the aromatic foundation of your soup, so don’t skip it
Another favorite weeknight meal that uses similar aromatics is this marry me chicken pasta.
3. Build the Soup Base
- Pour in the chicken broth and water, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (this is called deglazing and adds tons of flavor)
- Add the diced tomatoes with their juices, tomato sauce, and tomato paste to the pot
- Stir everything together until the tomato paste is fully dissolved and incorporated
- Add the teaspoon of sugar—this balances the acidity of the tomatoes and rounds out the flavors
- Bring the mixture to a boil over high heat, then immediately reduce to a simmer
- Let it simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to meld together
- The soup should reduce slightly and the tomato flavor will concentrate beautifully
4. Cook the Tortellini
- Add the cheese tortellini directly to the simmering soup
- Stir gently to ensure the tortellini don’t stick to the bottom or clump together
- If using frozen tortellini, they’ll take about 7-9 minutes to cook through
- Fresh tortellini cooks much faster—usually just 3-4 minutes
- You’ll know they’re done when they float to the surface and are tender when you bite into one
- Taste a tortellini to check for doneness—the pasta should be tender but not mushy, and the cheese filling should be hot throughout
- Avoid overcooking as the tortellini will continue to soften in the hot soup
5. Add the Greens and Cream
- Once the tortellini is cooked, reduce the heat to low
- Add the fresh baby spinach to the pot, stirring it in gently
- The spinach will wilt in just 1-2 minutes—you’ll see it shrink down considerably
- Pour in the heavy cream, stirring to combine it evenly throughout the soup
- The soup will become beautifully creamy and the color will lighten to a gorgeous peachy-pink
- Add the freshly grated Parmesan cheese and stir until it melts completely into the soup
- Taste the soup and season with salt and black pepper as needed (I usually add about 1 teaspoon of salt and 1/2 teaspoon of pepper, but this depends on your broth)
- Let the soup simmer on low for 2-3 minutes to allow everything to come together
- If the soup seems too thick, add a splash more broth or water to reach your desired consistency
6. Serve and Garnish
- Ladle the hot soup into bowls, making sure each serving gets a good mix of sausage, tortellini, and broth
- Top each bowl with extra grated Parmesan cheese—be generous here
- Tear fresh basil leaves and scatter them over the top for a pop of color and fresh herbal aroma
- Serve immediately while piping hot with crusty bread or garlic bread on the side for dipping
- A light drizzle of good quality olive oil over each bowl adds a lovely finishing touch
- For an extra indulgent touch, add a dollop of ricotta cheese on top
Tips for The Best Sausage Tortellini Soup
These tips come from years of making this soup and learning what works best. Some I discovered through happy accidents, others through minor disasters that taught me valuable lessons.
- Choose your sausage wisely: The flavor of your soup heavily depends on your sausage quality. Look for sausage with visible seasoning and a good fat content (not the super lean varieties). I love using a mix of sweet and hot Italian sausage for complexity.
- Don’t skip browning the sausage properly: Those caramelized bits add so much depth. Take your time with this step and resist the urge to stir constantly—let the meat sit undisturbed for a minute or two to develop that beautiful brown crust.
- Fresh vs. frozen tortellini: Fresh tortellini cooks faster and has a better texture, but frozen works perfectly fine and is more budget-friendly. Just adjust your cooking time accordingly.
- Control the thickness: If you prefer a thicker soup, use less water or simmer it longer. For a brothier soup, add more liquid. You can also blend 1-2 cups of the soup (before adding tortellini) and stir it back in for a thicker base.
- Add cream at the end: Adding cream too early or letting it boil can cause it to separate or curdle. Always add it at the end when the soup is at a gentle simmer.
- Season in layers: Taste and adjust seasoning at multiple stages—after browning the sausage, after simmering the base, and again at the very end. This builds complex, balanced flavor.
- Use fire-roasted tomatoes: When I can find them, I always opt for fire-roasted diced tomatoes. They add a subtle smoky depth that elevates the entire soup.
- Don’t overcook the tortellini: They continue to absorb liquid and soften as they sit in the soup. Slightly undercook them if you’re making this ahead.
- Save the rind: If you’re using a wedge of Parmesan, toss the rind into the soup while it simmers. It adds incredible umami flavor and you can fish it out before serving.
- Make it ahead: This soup is even better the next day as the flavors continue to develop. Just add a splash of broth when reheating as the tortellini absorbs liquid over time.
You might also enjoy: Beef Barley Soup
Serving Suggestions
This soup is hearty enough to stand on its own, but pairing it with the right sides takes the meal from great to extraordinary. Here are my favorite ways to serve it.
This sausage tortellini soup shines as a complete meal, but the right accompaniments make it even more special.
I love serving it with crusty bread for soaking up every last drop of that delicious broth—the contrast between the crispy exterior and soft interior is perfection.
A simple side salad with a bright vinaigrette cuts through the richness beautifully.
- Garlic bread or garlic knots: The classic pairing that never fails
- Simple arugula salad: Toss arugula with lemon juice, olive oil, shaved Parmesan, and black pepper
- Caesar salad: The creamy dressing complements the soup’s richness
- Roasted vegetables: Roasted Brussels Sprouts With Bacon or roasted asparagus add nutritious bulk to the meal
- Crusty Italian bread: Perfect for dunking and it’s what I reach for most often
- Focaccia: Homemade or store-bought, slightly warm with olive oil for dipping
- Caprese salad: Fresh tomatoes, mozzarella, and basil keep things light and fresh
- Grilled cheese sandwich: My kids’ favorite pairing—they dip the sandwich into the soup
- Deviled Eggs: A great appetizer if you’re serving this soup for guests
- Antipasto platter: Olives, marinated artichokes, salami, and cheese for a more elaborate meal
Variations of Sausage Tortellini Soup
One of the best things about this recipe is how adaptable it is. I’ve experimented with countless variations over the years, and here are the ones that have become regular rotations in my kitchen.
- Turkey sausage version: Swap Italian pork sausage for turkey Italian sausage for a leaner option. It’s not quite as rich but still delicious and significantly lighter.
- Spicy variation: Use all hot Italian sausage and add an extra 1/2 teaspoon of red pepper flakes. Sometimes I’ll also add a diced jalapeño with the onions for even more heat.
- Vegetarian adaptation: Replace the sausage with plant-based Italian sausage or skip it entirely and add white beans and extra vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth.
- Kale instead of spinach: Swap the spinach for chopped kale, but add it earlier (during the 15-minute simmer) as kale takes longer to soften.
- Different tortellini flavors: Try mushroom, spinach and ricotta, or lobster tortellini for a flavor twist. I especially love mushroom tortellini in the fall.
- Dairy-free option: Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. It’s surprisingly good!
- Add more vegetables: Diced carrots, celery, zucchini, or bell peppers can all be added when you sauté the onions. Just allow a few extra minutes for them to soften.
- Creamy tomato version: After simmering the base, use an immersion blender to partially puree the soup before adding the tortellini. This creates a thicker, creamier texture.
- White wine addition: Deglaze the pot with 1/2 cup dry white wine after sautéing the aromatics, letting it reduce for 2-3 minutes before adding the broth. It adds wonderful depth.
- Bean boost: Add a can of drained and rinsed cannellini beans or chickpeas with the tortellini for extra protein and fiber.
For another pasta-based comfort meal, check out this air fryer lasagna.
Storage and Reheating
Proper storage is key to enjoying this soup as leftovers, and trust me, you’ll want leftovers. The flavors deepen overnight and it makes for the most satisfying lunch.
- Refrigerator storage: Let the soup cool to room temperature (but don’t leave it out longer than 2 hours). Transfer to an airtight container and store in the refrigerator for up to 4 days. The tortellini will absorb more liquid as it sits, so the soup will thicken considerably.
- Freezer storage: I have mixed feelings about freezing this soup because the tortellini texture changes when frozen and the cream can separate. If you plan to freeze it, prepare the soup base without the tortellini and cream. Freeze in freezer-safe containers or bags for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat, then add fresh tortellini and cream.
- Reheating on the stovetop: This is my preferred method. Place the soup in a pot over medium heat and warm gently, stirring occasionally. Add a splash of broth or water to thin it out if needed (usually 1/4 to 1/2 cup). Don’t let it boil as this can make the tortellini mushy.
- Reheating in the microwave: Transfer individual portions to microwave-safe bowls. Heat on 50% power in 1-minute intervals, stirring between each interval, until heated through (usually 3-4 minutes total). Add a splash of water or broth before microwaving.
- Meal prep tip: If making this for meal prep, slightly undercook the tortellini and store the soup in individual portions. This prevents the pasta from becoming too soft when reheated.
- Portion control: I like to freeze individual portions in mason jars (leaving 1-inch headspace for expansion) so I can defrost exactly what I need.
Nutritional Facts
Per serving (based on 8 servings):
- Calories: 385
- Total Fat: 24g
- Saturated Fat: 11g
- Cholesterol: 75mg
- Sodium: 890mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 18g
- Vitamin A: 25% DV
- Vitamin C: 15% DV
- Calcium: 20% DV
- Iron: 12% DV
Note: Nutritional information is approximate and will vary based on specific ingredients used and portion sizes.
Read Also: Lentil And Vegetable Soup
Health Benefits of Key Ingredients
While this is definitely a comfort food soup, it actually contains several nutritious ingredients that offer real health benefits.
I feel good about serving this to my family knowing it’s not just delicious but also nourishing.
Italian sausage provides high-quality protein essential for muscle maintenance and repair, along with B vitamins that support energy metabolism.
Spinach is a nutritional powerhouse packed with iron, vitamins A, C, and K, folate, and antioxidants that support eye health and immune function.
The tomatoes in this soup are rich in lycopene, an antioxidant linked to heart health and reduced cancer risk, plus they provide vitamin C and potassium.
Garlic offers immune-boosting properties with compounds that have antibacterial and antiviral effects.
Parmesan cheese contributes calcium for bone health and contains beneficial probiotics since it’s an aged cheese.
The onions provide quercetin, an antioxidant with anti-inflammatory properties that supports heart health.
Even the heavy cream, in moderation, provides fat-soluble vitamins and helps with the absorption of nutrients from the vegetables.
- Protein-rich: Sausage and cheese provide substantial protein to keep you satisfied
- Vegetables add nutrients: Spinach and tomatoes contribute vitamins, minerals, and fiber
- Bone health: Calcium from cheese and fortified broth supports strong bones
- Heart-healthy tomatoes: Lycopene in tomatoes may support cardiovascular health
- Immune support: Garlic’s antimicrobial properties can help support immune function
- Iron from spinach: Helps prevent anemia and supports energy levels
- Balanced meal: Combines protein, carbs, and fats for sustained energy
FAQs About Sausage Tortellini Soup
1. Can I use a different type of pasta instead of tortellini?
Absolutely! While tortellini is traditional and adds a wonderful cheese element, you can substitute with other pasta shapes.
Small pasta like ditalini, small shells, or orecchiette works great. You could also use ravioli (which cooks similarly to tortellini) or even gnocchi for a different texture.
If using regular pasta instead of filled pasta, I’d recommend adding extra Parmesan cheese to compensate for the missing cheese filling.
Just adjust the cooking time based on the package directions for whatever pasta you choose.
2. How can I make this soup less rich?
There are several ways to lighten this soup without sacrificing too much flavor. Use turkey Italian sausage instead of pork sausage to reduce fat.
Replace the heavy cream with half-and-half or even whole milk (though the soup won’t be quite as creamy). You can also reduce the amount of cream to 1/2 cup instead of a full cup.
Another option is to skip the cream entirely and add an extra splash of broth—you’ll get more of a brothy soup rather than a creamy one, but it’s still delicious.
Using low-sodium chicken broth also helps reduce sodium content.
3. Why did my soup turn out too thin or too thick?
Soup thickness is easy to adjust and varies based on several factors. If your soup is too thin, simmer it uncovered for an additional 10-15 minutes to allow some liquid to evaporate and concentrate the flavors.
You can also puree a cup or two of the soup (before adding tortellini) and stir it back in to thicken the base.
If your soup is too thick, simply add more chicken broth or water, 1/4 cup at a time, until you reach your desired consistency.
Keep in mind that the tortellini will continue to absorb liquid as the soup sits, so it naturally thickens over time.
4. Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker, though I recommend browning the sausage first on the stovetop for better flavor.
Add the browned sausage, sautéed onions and garlic, broth, water, tomatoes, tomato sauce, tomato paste, sugar, and seasonings to your slow cooker.
Cook on low for 6-7 hours or high for 3-4 hours. About 20-30 minutes before serving, add the tortellini.
Once the tortellini is cooked, stir in the spinach, cream, and Parmesan. The key is not to add the tortellini too early or it will become mushy.
5. My cream separated or curdled—what went wrong?
Cream can curdle if it’s added to soup that’s boiling or if the temperature change is too drastic.
To prevent this, always reduce the heat to low before adding cream. Let the soup cool slightly off the heat for a minute or two, then add the cream in a slow, steady stream while stirring constantly.
Never let the soup boil after adding cream—keep it at a gentle simmer. If your cream does curdle, try whisking in a tablespoon of cold cream or milk to bring it back together.
In the future, you can also temper the cream by mixing a small amount of hot soup into the cream first, then adding that mixture back into the pot.
For more soup inspiration, try my slow cooker chili for an equally comforting meal.
Final Thoughts
This sausage tortellini soup has earned its place as a staple in my recipe rotation, and I hope it becomes one of your favorites too.
The combination of savory sausage, tender tortellini, and that creamy tomato broth creates something truly special—the kind of meal that makes your house smell amazing and brings everyone to the table with genuine excitement.
I love that it’s versatile enough to adapt to what you have on hand, forgiving enough for busy weeknights, and impressive enough to serve to guests.
On those evenings when you need something warm, satisfying, and made with love, this soup delivers every single time.
Give it a try and let me know how it turns out! I’d love to hear about your own variations or any special touches you add to make it your own.
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