This Sausage Tortellini Soup is a hearty tomato-based soup packed with flavorful Italian sausage, tender tortellini, and vibrant vegetables. Perfect for chilly days, it’s comforting, satisfying, and freezer-friendly for easy meal prep!
😍Reasons to Love This Sausage Tortellini Soup
It’s a one-pot meal that’s quick to make and packed with hearty sausage and tender tortellini for a filling, satisfying dinner. Perfect for hectic weeknights, it’s comforting, flavorful, and freezer-friendly—ideal for busy working days!
Got some extra Italian sausage? Be sure to check out Tuscan White Bean Soup and Olive Garden Zuppa Toscana Soup.
✅Ingredient Notes
- Extra Virgin Olive Oil: A quality olive oil enhances the base of the soup, adding richness and depth to the sautéed onions and garlic.
- Yellow Onion: Use a yellow onion for a mild, sweet flavor that balances the acidity of the tomatoes. Dice finely to ensure it blends seamlessly into the soup.
- Garlic: Freshly minced garlic is essential for a bold, aromatic base. Avoid jarred garlic for the best flavor.
- Mild Italian Sausage: It keeps the flavors balanced, but you can use spicy sausage if you want extra heat. Remove casings if using sausage links for easy crumbling.
- Tomato Paste: Adds concentrated tomato flavor and helps thicken the soup slightly. Cook it briefly to deepen its taste.
- Diced Tomatoes: Choose high-quality canned diced tomatoes for a fresh, vibrant flavor. Fire-roasted varieties add a smoky touch if desired.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme brings a classic Italian flavor. Adjust to taste if you prefer a specific herb profile.
- Chicken Stock: Use low-sodium chicken stock to control the soup’s saltiness.
- Passata: Smooth and rich, passata adds body and a deeper tomato flavor. It’s a great complement to the diced tomatoes.
- Heavy Cream or Half-and-Half: Heavy cream adds richness, while half-and-half is a lighter option. Both make a creamy, luscious texture.
- Cheese Tortellini: Fresh tortellini cooks quickly and soaks up the flavorful broth. Avoid overcooking to maintain their tender texture.
- Parmesan Cheese: Freshly shredded Parmesan melts beautifully into the soup, adding a nutty, savory flavor. Avoid pre-grated cheese for the best results.
- Baby Spinach Leaves: Add at the end to preserve their delicate texture and vibrant color.
- Fresh Basil: Stir in right before serving for the brightest flavor.
🔪How to Make Sausage Tortellini Soup
Cook the Aromatics: Heat the olive oil in a pot, sauté the diced onions for 3-5 minutes, then add garlic and cook for 1 minute.
Brown the Sausage: Add the sausage, break it up, and cook until browned, about 8-10 minutes.
Build the Base: Stir in the tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Cook for 5 minutes.
Add Liquids: Pour in the chicken stock and passata, stir well, and season to taste.
Simmer: Partially cover, reduce heat, and simmer for 15 minutes.
Cook the Tortellini: Stir in cream and tortellini, cook for 6-7 minutes until tender.
Finish: Add Parmesan, spinach, and basil. Stir until the spinach wilts and the cheese melts.
🥣✨Recipe Variations
- Protein Swap: Use spicy Italian sausage for extra heat or chicken sausage for a lighter option. Try ground beef or turkey for a different twist.
- Pasta Alternatives: Replace tortellini with ravioli, gnocchi, or small pasta shapes like penne or fusilli.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Vegetarian Option: Skip the sausage and add plant-based sausage or hearty vegetables like mushrooms, zucchini, or bell peppers.
- Cheese Boost: Stir in a dollop of ricotta or mascarpone for extra creaminess. Use Pecorino Romano instead of Parmesan for a sharper cheese flavor.
- Leafy Greens: Swap spinach with kale or Swiss chard for a heartier texture.
🗄️Storage and Reheating
Store leftover Sausage Tortellini Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of broth or cream if the soup thickens too much. Avoid overcooking the tortellini to keep it tender.
❄️How to Freeze
This soup freezes well! If you prefer firmer pasta, leave the tortellini out and add it fresh when reheating.
To freeze, let the soup cool completely, then transfer it to a freezer-safe bag or container. Freezer bags are great for saving space and thaw quickly when placed in lukewarm water. Perfect for make-ahead meals!
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Sausage Tortellini Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ small yellow onion diced (about ½ cup)
- 2 teaspoons garlic minced
- 1 pound mild Italian sausage
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes
- 2 teaspoons Italian dried herbs or seasoning
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 5 cups chicken stock
- 28 ounces passata
- 1 ¼ cup heavy cream or half-and-half
- 20 ounces fresh tortellini of your choice
- ½ cup parmesan cheese shredded
- 4 cups baby spinach leaves washed and dried
- ¼ cup fresh basil roughly torn or chopped
Instructions
- Start with Aromatics: Heat olive oil in a medium Dutch oven over medium heat.
- Add the diced onion and sauté for 3-5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Cook the Sausage: Add the Italian sausage, breaking it into small pieces with a spatula. Cook, stirring frequently, for 8-10 minutes until browned and fully cooked.
- Build the Flavor Base: Stir in the tomato paste, diced tomatoes, Italian seasoning, salt, and pepper. Mix thoroughly to coat the sausage and combine the ingredients. Let cook for 5 minutes to allow the tomatoes to release their juices and blend with the other flavors.
- Add Liquid Ingredients: Pour in the chicken stock and tomato passata, stirring well. Adjust seasoning with additional salt and pepper to taste.
- Simmer for Richness: Partially cover the pot with a lid. Reduce the heat to low and let the mixture simmer for 15 minutes, allowing the flavors to meld.
- Cook the Tortellini: Stir in the cream and tortellini. Cook over medium-low heat for 6-7 minutes, or until the tortellini is tender.
- Finish with Fresh Ingredients: Add the Parmesan cheese, spinach, and fresh basil. Stir until the spinach wilts and the Parmesan melts into the sauce.
- Serve warm in bowls, garnished with extra Parmesan or basil, if desired. Pair with crusty bread or a fresh salad for the perfect meal.
Notes
Nutrition
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Matt says
This soup was perfect for a chilly night! The sausage added a nice kick, and the tortellini made it so hearty. My whole family went back for seconds. Definitely adding this to our soup rotation.
Tatiana says
Thanks, Matt! I'm so happy to hear your family enjoyed it. There’s nothing better than a warm bowl of soup on a cold night!