This Sausage Tortellini Soup is a family favorite – packed with flavorful Italian sausage, tender cheese tortellini, and a medley of fresh vegetables, all simmered in a rich tomato broth. It’s a one-pot wonder that’s both satisfying and easy to prepare, making it perfect for busy weeknights or a cozy weekend meal.
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Why this recipe works
- Flavorful but easy – Savory sausage, Italian herbs, and tangy tomatoes come together for a rich, comforting broth. You only need one pot and a little prep time for this easy meal!
- Hearty and satisfying – Packed with protein-rich sausage and cheesy tortellini, this soup is basically a full meal in a bowl.
- Easy to customize – Swap the veggies, adjust the seasoning, or make it creamy – this soup works however you like it!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Italian Sausage – Hot or mild both work! If you’re using plain ground pork, add extra seasoning for flavor.
- Broth – Beef gives a richer taste, but chicken or even water with extra seasoning will do.
- Tortellini – Fresh or frozen both work – adjust cook time accordingly. Gnocchi is a great alternative!
- Tomatoes – High-quality canned diced tomatoes make a difference; fire-roasted adds extra depth.
- Heavy cream – Makes it creamy but is optional; don’t swap with milk (it will curdle). Cream cheese is a great alternative in a pinch!
- Veggies – Swap green pepper for red or toss in spinach for extra greens.
Recipe variations
- Creamy spinach tortellini soup – Add 1–2 cups of fresh spinach when stirring in the tortellini and finish with extra heavy cream for a richer, velvety texture.
- Spicy tortellini soup – Use hot Italian sausage and add ½ teaspoon crushed red pepper flakes for a kick. You can also toss in a pinch of cayenne for extra heat!
- Chicken & mushroom tortellini soup – Swap sausage for shredded rotisserie chicken and add 1 cup of sliced mushrooms with the veggies for a lighter but still hearty version.
Step by step overview
1. Brown sausage
2. Sauté veggies
Cook for 3-5 minutes until they start to soften.
3. Add seasoning
This helps develop the flavors before adding liquid.
4. Simmer soup
4. Add tortellini
5. Finish
Tips for success
- Browning the sausage: Make sure the sausage is well-browned for the most flavor. This step adds so much depth to the soup, so don’t rush it!
- Deglaze if needed – If bits stick to the bottom of the pot after browning the sausage, pour in a splash of broth to lift that flavor into the soup.
- Creamy or brothy: For a lighter soup, omit the cream. For a richer texture, the heavy cream adds cozy creaminess.
- Cooking the tortellini: They cook fast! Add the tortellini towards the end of cooking to prevent overcooking and ensure they remain tender.
Helpful hints
Troubleshooting & storage questions
Tortellini can become overcooked if left in the hot soup for too long, especially when reheating. Serve the soup right away for the best texture.
If you’re planning to make this soup ahead, cook the tortellini separately and add them to individual bowls just before serving.
If your soup is thicker than desired, it may be due to excess starch released from the tortellini or prolonged simmering.
To adjust the consistency, add additional broth or water gradually until the soup reaches your preferred thickness.
Deepen the soup’s flavor by adding a splash of red wine when deglazing, or adding a Parmesan rind during simmering. These add extra richness and complexity to the broth if you want to go all out.
Absolutely! Frozen tortellini work well; just add them directly to the simmering soup and cook until they’re tender, which may take a few extra minutes compared to fresh tortellini.
Store cooled soup in an airtight container in the refrigerator for 2-3 days.
When reheating, warm the soup gently on the stovetop over medium heat until hot. If the tortellini have absorbed too much broth, you can add a bit more broth or water to reach the desired consistency.
Yes, but it’s better to freeze the soup without the tortellini and cream, as pasta can become mushy, and cream may separate when thawing.
Add freshly cooked tortellini and cream when reheating the thawed soup.
Serving ideas
We love this soup with crusty bread, garlic knots, or a simple green salad with Italian dressing – it’s a full meal in a bowl! A sprinkle of Parmesan makes it extra rich, and if you like a little heat, toss in some red pepper flakes.
Serve right after the tortellini are cooked so they don’t get mushy. If making ahead, cook the tortellini separately and add them when reheating. Cozy, hearty, and so good! 🍲✨
Recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Sausage Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage mild or hot
- 1 medium yellow onion diced (about 1 cup)
- 2 medium carrots chopped (about 1.5 cups)
- 2 stalks celery sliced (about 1 cup)
- 1 medium green pepper diced (about 1 cup)
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- 4 cups beef broth chicken is fine, too
- 1 (15-oz) can tomato sauce
- 1 (14.5-oz) can diced tomatoes
- 1 (9-oz) package cheese tortellini
- ¼ cup heavy cream optional for a creamy soup
- finely shredded parmesan cheese for serving (optional)
Instructions
- Brown sausage: Heat 1 tablespoon olive oil in large soup pot or Dutch oven over medium-high heat. Add 1 pound ground Italian sausage and cook until browned.
- Sauté vegetables: Add 1 medium yellow onion, 2 medium carrots, 2 stalks celery and 1 medium green pepper (all vegetables diced) to the sausage in the pot and cook until starting to soften, about 3-5 minutes, stirring often.
- Season: Stir in 2 tablespoons tomato paste, 1 tablespoon Italian seasoning and ½ teaspoon garlic powder.
- Simmer soup: Pour 4 cups beef broth over sausage and vegetables, scratching any browned bits off the bottom of the pot. Add 1 (15-oz) can tomato sauce and 1 (14.5-oz) can diced tomatoes. Stir well, then bring to a boil. Reduce the heat to a simmer, cover with a lid and simmer for 15 minutes.
- Add tortellini: Open lid, add 1 (9-oz) package cheese tortellini and simmer until tortellini are cooked through, usually 4-5 minutes for most brands.
- Finish soup: Stir in ¼ cup heavy cream, if desired, and serve topped with finely shredded parmesan cheese.
Notes
Recipe first published in 2019. Updated with new photos, better text and minor changes to the recipe on 02/15/2022. Updated with new photos and better text again on 02/18/2025.
Madonna J. says
Wow! I tasted the soup base during the cooking process and it was yummy! Can’t wait to taste it with the pasta. I’m sure it will be amazing! I’m so impressed with the soup base that I’m saving this recipe. Thank you very very much. I’m sure my hubby and children will be well pleased!
Kathy says
I have made this twice and it is going to be made regularly! I use the cheese/spinach frozen tortellini – I add fresh spinach if I have it. I also add 1 cup of water with 1 tsp of Beef Better than Boullion to add more liquid. Excellent recipe!
Stephanie says
This recipe is amazing! I added green chili to it as I have been craving it and it really added a good flavor. Thank you 🙏
Jackie Radloff says
Absolutely delicious! My husband is very picky and he ate three bowls for dinner! I used orange pepper instead of green and added fresh spinach with the tortellini. This is a keeper!
Karen says
Easy, savory, and delicious!!
Pete Thompson says
Just curious, I have found that the fat in the sausage is plenty to brown it. I see you don’t add much oil, but why add it at all? We will be making this recipe later this week. I’ll be sure to post what my family thinks then.
Nora says
Pete, in my experience it really depends on the sausage. You are right, a fatty sausage will likely not need any extra oil added and you can skip it. Most people just drain as much extra grease as they want to after browning, but either way goes.