Sausage Tortellini Soup
This Sausage Tortellini Soup is one of the most comforting meals to make on a cold winter day - and one the whole family will love. It's quick and easy to whip up, but so full of flavor!
Servings: 6 servings
Calories: 513kcal
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
Ingredient notes: Use mild or hot Italian sausage; if using plain ground pork, add extra seasoning.
Beef broth gives the richest flavor, but chicken or water with extra seasoning works too. Fresh or frozen tortellini are fine - just add them at the end to prevent mushiness.
Fire-roasted tomatoes add depth, and high-quality canned tomatoes are best.
Heavy cream makes it creamy; don’t swap with milk, as it curdles - cream cheese works as an alternative.
Swap green for red pepper or toss in spinach for extra greens.
Recipe tips: Brown the sausage well for the best flavor, and scrape up any browned bits when adding the broth.
Don’t overcook the tortellini - add them at the end and serve right away.
If you want a thicker soup, let it simmer uncovered for a few extra minutes.
Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding extra broth if needed.
If making ahead, cook everything except the tortellini and add them fresh when reheating.
To freeze, store the soup base without the tortellini and cream for up to 3 months; add fresh tortellini and cream when reheating.
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 31g | Protein: 22g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 87mg | Sodium: 1850mg | Potassium: 786mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4015IU | Vitamin C: 31mg | Calcium: 152mg | Iron: 4mg