Hi friends! If you’re looking for a hearty, flavorful soup that’s quick to whip up on a busy weeknight, this Sausage Tortellini Soup is perfect. It’s packed with tender cheese tortellini, savory Italian sausage, and leafy greens like spinach or arugula. The combination of broth, tomatoes, and herbs makes it super comforting, and it’s ready in under an hour!
This soup is a family favorite in my home, especially during the cooler months. The sausage adds a nice kick, while the tortellini makes it extra filling. Plus, you can easily customize it based on what you have on hand. Let’s get cooking!
Why You’ll Love This Sausage Tortellini Soup
This Sausage Tortellini Soup is one of those dishes that checks all the boxes: it’s hearty, flavorful, and easy to make. The savory sausage pairs perfectly with the cheesy tortellini, and the fire-roasted tomatoes add a rich depth of flavor. Plus, it’s versatile—you can swap out the greens or adjust the spice level based on your preferences.
What I love most is that it’s an all-in-one meal. You’ve got your protein, veggies, and pasta all in one pot, which makes cleanup a breeze! And it’s great for leftovers—the flavors get even better the next day.
Ingredients for Sausage Tortellini Soup
Here’s what you’ll need to make this delicious Sausage Tortellini Soup:
- 1 lb. ground Italian sausage: Adds savory flavor and a little kick, especially if you use hot sausage.
- 1 medium onion, finely chopped: For added sweetness and depth.
- 3 cloves garlic, minced: Garlic is a must for that fragrant, delicious base.
- 1 teaspoon dried basil: Adds a sweet, earthy flavor.
- 1 teaspoon dried oregano: Gives a slightly peppery note.
- 1 teaspoon dried parsley: Adds mild herbaceousness.
- ½ teaspoon dried thyme: Brings in subtle, warm flavors.
- 2 pinches red pepper flakes: For just a hint of heat.
- 2 cups low-sodium beef broth: Creates a savory base for the soup.
- 1 ½ tablespoons tomato paste: Adds richness and depth to the broth.
- 1 (14.5 oz) can fire-roasted tomatoes: For a slightly smoky flavor.
- 4 cups vegetable broth or low-sodium chicken broth: For extra liquid and flavor.
- 10 ounces refrigerated cheese tortellini: The star of the show—soft, cheesy, and filling.
- 3 cups arugula or spinach: Adds a nutritious, leafy green element to the soup.
- Grated Parmesan cheese: The perfect topping for a cheesy, savory finish.
- Fresh thyme and fresh basil (optional): For garnish and an extra pop of fresh flavor.
How to Make Sausage Tortellini Soup
Follow these easy steps to create your own Sausage Tortellini Soup:
1. Brown the Sausage
Start by heating a Dutch oven or large stockpot over medium heat. Add the ground Italian sausage and cook, breaking it up with a spoon. When it’s about halfway browned, add the chopped onion and continue cooking until the sausage is fully browned and the onion is softened. This should take about 6-8 minutes.
Tip: If you’re using a lean sausage and notice little fat left in the pot, you can add a tablespoon of olive oil for cooking the onions.
2. Add the Garlic and Herbs
Turn the heat down to low and stir in the minced garlic, dried basil, oregano, parsley, thyme, and red pepper flakes. Cook for about 1 minute, stirring constantly. This technique, known as blooming the spices, helps release their full flavor into the soup.
3. Create the Broth Base
In a small bowl, whisk 1 ½ tablespoons of tomato paste with ½ cup of the beef broth to thin it out. Add the tomato paste mixture, the remaining beef broth, vegetable broth, and fire-roasted tomatoes to the pot.
Increase the heat to medium and bring the soup to a low boil, then reduce the heat to a simmer. Let it cook for about 10 minutes to allow the flavors to come together.
4. Add the Tortellini
Stir in the cheese tortellini and let the soup simmer for another 10-15 minutes until the tortellini are tender and cooked through. The time will depend on whether you’re using refrigerated, frozen, or dried tortellini.
5. Add the Greens
Once the tortellini are cooked, remove the soup from the heat and stir in the arugula or spinach. The greens will wilt quickly in the hot soup. Taste and season with salt and pepper as needed.
6. Serve
Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese. If you’d like, garnish with a little fresh thyme or basil for added color and flavor. Serve the soup hot and enjoy!
Tips for Making the Best Sausage Tortellini Soup
- Bloom the spices: Cooking the dried herbs in fat (like the sausage grease) enhances their flavors. Don’t skip this step—it’s a game-changer!
- Customize your greens: If you don’t have arugula or spinach, feel free to use kale or chard. Just note that heartier greens like kale may need a few extra minutes to soften.
- Make it spicier: If you like a little more heat, feel free to add more red pepper flakes or use hot Italian sausage.
- Leftover storage: This soup stores well in the fridge for up to 3 days. The tortellini will absorb some of the broth, so you may want to add a little extra broth when reheating.
What to Serve with Sausage Tortellini Soup
This Sausage Tortellini Soup is a meal on its own, but if you’d like to round out your dinner, here are a few ideas:
- Crusty Bread: A loaf of warm, crusty bread is perfect for dipping into the broth.
- Garlic Bread: Serve with slices of buttery, garlic bread for an extra indulgent meal.
- Simple Side Salad: A fresh, green salad with a light vinaigrette makes a great side to balance the richness of the soup.
- Roasted Vegetables: If you’re in the mood for something extra, roasted veggies like Brussels sprouts or carrots pair nicely with the soup.
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Sausage Tortellini Soup
This Sausage Tortellini Soup is comforting, delicious, and packed with flavor. It’s a meal that warms you from the inside out, and the cheesy tortellini makes every bite irresistible. I hope you love it as
Ingredients
- 1 lb. ground Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches red pepper flakes
- 2 cups low-sodium beef broth
- 1 ½ tablespoons tomato paste
- 1 (14.5 oz) can fire-roasted tomatoes
- 4 cups vegetable broth or low-sodium chicken broth
- 10 ounces refrigerated cheese tortellini
- 3 cups arugula or spinach
- Grated Parmesan cheese, for serving
- Fresh thyme or basil, optional for garnish