The Best Sausage Tortellini Soup Recipe

If there’s one soup recipe that can turn a chilly day around, it’s this hearty beef sausage tortellini soup. It’s a warm hug in a bowl, with the perfect balance of rich, savory flavors and a touch of cheesy goodness from the tortellini. This soup is super satisfying, yet it’s not overly complicated to make. With just one pot, a handful of wholesome ingredients, and about 30 minutes, you’ll have a soup that tastes like it simmered all day. Perfect for busy weeknights or cozy weekends alike.

I first stumbled upon a variation of this soup when I was hunting for a simple, hearty recipe to impress some friends on a dreary autumn evening. We all gathered around the table with our bowls, and the combination of tender tortellini, flavorful sausage, and aromatic herbs was a total hit. Since then, I’ve played around with the ingredients to create my own version – this one-pot wonder has been a family favorite ever since. And trust me, it’s just as wonderful the next day, if you have any leftovers!

this RECIPE

A bit of background on sausage tortellini soup

Sausage tortellini soup has roots in Italian-American cooking, where home cooks often turn humble ingredients into hearty, crowd-pleasing dishes. Tortellini, a stuffed pasta traditionally filled with cheese or meat, originated in the Emilia-Romagna region of Italy. Italians commonly serve tortellini in broth, especially around the holidays. This soup is like a riff on that classic, but with the addition of spicy sausage and vegetables, giving it a modern, comforting twist. The result is a filling soup that brings together the best of Italian flavors in every spoonful.

Let’s talk ingredients: what makes this soup shine

Beef sausage

The sausage is the backbone of this soup, bringing in bold flavors that infuse the entire pot. I like using mild beef sausage for a balanced taste, but if you’re a fan of spice, go for spicy sausage to add a little kick. If you can’t find beef sausage without casings, just slice it open and crumble it as it cooks. For a leaner option, you could also substitute with turkey sausage, though the flavor might be a bit milder.

Fresh cheese tortellini

Tortellini is the star here, providing that creamy, cheesy goodness that makes each bite irresistible. Fresh tortellini is ideal because it cooks quickly and has a tender texture, but frozen or even dried tortellini can work in a pinch (just adjust the cooking time accordingly). If you’re looking for a lower-carb option, you could try substituting with zucchini noodles – though the texture and flavor will be different, of course!

Vegetables (carrots, onion, celery)

These vegetables create a classic flavor base, often called a “mirepoix,” which adds depth and sweetness to the soup. Fresh, diced carrots, onions, and celery are perfect, but you can also use pre-chopped veggies to save time. And if you’re out of any one of these, just double up on the others – the soup will still be delicious.

Italian seasoning and garlic

Italian seasoning and garlic bring a burst of aroma and flavor that’s essential in this soup. I use a teaspoon of minced garlic to keep things simple, but you can always add more if you’re a garlic lover. And if you don’t have Italian seasoning on hand, just mix a bit of dried basil, oregano, and thyme for a similar effect.

Chicken broth and tomatoes

Chicken broth provides a rich base, while canned diced tomatoes and sauce give the soup body and a slight tang. Low-sodium broth is best.

Spinach

Adding fresh spinach at the end is optional, but it gives the soup a boost of color and a subtle earthy flavor. Spinach wilts quickly, so you only need to stir it in right before serving. If you’re not a fan of spinach, you can leave it out, or substitute with kale for a heartier bite.

Kitchen gear: what you’ll need (and what you can skip)

You don’t need much to make this soup – one big pot, a good knife, and a sturdy spoon are pretty much all you need. Here’s what I recommend:

• Large soup pot or Dutch oven: This will give you plenty of room to cook the sausage and hold all the soup ingredients without overflowing.
• Sharp chef’s knife: For chopping the veggies, a good knife will make your prep much easier and faster.
• Wooden spoon or spatula: Perfect for stirring and breaking up the sausage as it cooks.

If you’re missing any of these, don’t worry too much – use what you have on hand. A regular pot will work if you don’t have a Dutch oven, and a simple kitchen spoon can replace a wooden one.

Step-by-step: how to make this sausage tortellini soup

1. Brown the sausage
   Start by heating a large pot over medium-high heat and adding the sausage. If you’re using sausage with casing, remove it first. Cook, breaking up the sausage with a spoon, until browned. This should take about 5-7 minutes. (Tip: If the sausage releases a lot of fat, drain some of it to avoid a greasy soup.)
2. Add the veggies
   Next, toss in the carrots, onion, and celery. Stir everything together, and let the veggies cook with the sausage until the onions become soft and translucent. This usually takes around 5 minutes. Don’t rush this step – the veggies will deepen the flavor of the soup.
3. Season and add garlic
   Sprinkle in the Italian seasoning, salt, and pepper, then add the minced garlic. Cook for about a minute, just until the garlic is fragrant. (Careful not to burn the garlic – that can add a bitter taste.)
4. Add the tomatoes
   Pour in the chicken broth, diced tomatoes and sauce. Stir everything together, bring the soup to a simmer over medium-high heat, then reduce the heat to medium. Cover the pot and let it simmer for about 15 minutes, or until the carrots are almost tender.
5. Add the tortellini
   Uncover the pot, stir in the tortellini, and cook for another 5-6 minutes, until the tortellini are soft and tender. Fresh tortellini cook quickly, so keep an eye on them – they should be just tender but not falling apart.
6. Add the spinach and serve
   If you’re using spinach, stir it in at the very end. It’ll wilt in just a minute, and then you’re ready to serve! Ladle the soup into bowls, and sprinkle with grated Parmesan cheese and fresh parsley if you like.

Fun variations to try with this soup

• Make it creamy: For a creamier soup, add a splash of heavy cream or half-and-half right before serving. It’ll make the broth rich and luxurious without overpowering the other flavors.
• Vegetarian option: Swap the sausage for plant-based sausage or omit it altogether, and use vegetable broth instead of chicken. You might want to add a bit more Italian seasoning to boost the flavor.
• Low-carb option: If you’re watching your carbs, try replacing the tortellini with zucchini noodles. Just add them in at the end to avoid overcooking.
• Gluten-free version: Use gluten-free tortellini (yes, they exist!) and make sure your sausage and sauce are also gluten-free.
• Spice it up: For a bit more heat, add a pinch of red pepper flakes or a dash of hot sauce when adding the garlic. Adjust to taste for the perfect level of spice.

Serving and presentation ideas

Serve this soup in wide, shallow bowls to showcase the colorful ingredients. Top each bowl with a sprinkle of Parmesan and a bit of fresh parsley for a pop of color. If you want to go all out, serve with warm, crusty bread on the side for dunking – garlic bread or a rustic baguette would be perfect.

Beverages that pair well

This hearty soup pairs wonderfully with refreshing drinks. A glass of sparkling water with a slice of lemon or lime is a simple choice that complements the rich flavors without overpowering them. If you want something a bit cozier, try serving it with a mug of spiced apple cider or hot herbal tea. Both options add warmth and a touch of sweetness that balances the savory notes of the soup.

How to store and reheat leftovers

This soup stores beautifully in the fridge for 3-4 days, making it great for meal prep. Just let it cool completely, then transfer it to an airtight container. When you’re ready to reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of broth to bring it back to your desired consistency.

If you plan to freeze it, do so before adding the tortellini, as the pasta can get mushy when frozen and reheated. Just freeze the soup base, and when you’re ready to enjoy it, thaw it out, bring it to a simmer, and add fresh tortellini.

Adjusting for different serving sizes

This recipe makes about 4-6 servings, but it’s easy to adjust based on how many you’re feeding. For a larger batch, simply double the ingredients, making sure you have a pot big enough to hold everything. If you’re cooking for two, you can halve the recipe – though leftovers are so good, you might want to make the full batch anyway!

FAQs

1. Can I use dried tortellini instead of fresh?
Yes! Just increase the cooking time by a few minutes to ensure the tortellini are fully cooked.

2. Can I make this soup in a slow cooker?
Absolutely. Brown the sausage and veggies first, then transfer everything (except the tortellini and spinach) to a slow cooker. Cook on low for 4-6 hours, add the tortellini for the last 20 minutes, and stir in the spinach right before serving.

3. Can I add other vegetables?
Sure! Zucchini, bell peppers, or even mushrooms would be lovely additions. Just dice them up and add with the other veggies.

4. What’s the best way to reheat without overcooking the tortellini?
Reheat gently on the stove, stirring occasionally. If it thickens too much, add a little broth to loosen it up.

5. How can I make this soup spicier?
Add a pinch of red pepper flakes or use a spicy sausage. You can also add a dash of hot sauce to individual bowls to control the heat.

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