I created The Best Tortellini Soup, a simple, freezer-friendly recipe loaded with Italian sausage, cheese tortellini, and vegetables that comes together in minutes for busy weeknights.

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I didn’t expect a simple bowl to become my signature, but The BEST Sausage Tortellini Soup surprises every time. I use Italian sausage and cheese tortellini so the flavor hits hard and each spoonful feels oddly indulgent without a ton of fuss.

Guests always ask for the recipe, it vanishes at Souper Bowl Soups events and somehow my Stuffed Tortellini Soup name stuck after one pot disappeared. There are little tricks i learned to keep it freezer friendly and still full of flavor, but i’ll let you discover a couple of those on your own.

Ingredients

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Italian sausage, packs protein and fat, adds savory spice and deep meaty flavor
Cheese tortellini, it’s starch and cheese, comforting carbs and protein, makes soup filling
Fresh spinach, leafy greens give fiber, vitamins and a mild earthy note
Diced tomatoes, bring acidity and sweetness, adds brightness and lycopene antioxidants
Chicken broth, savory liquid base, provides sodium, umami and lightweight chicken flavor
And garlic and onion, aromatic duo small amounts add depth and natural sweetness
Carrots and celery, crunchy veg that add subtle sweetness, fiber and texture
Parmesan cheese, it’s nutty salty finish, adds umami and creamy savory notes

Ingredient Quantities

1 pound Italian sausage, sweet or hot, casings removed

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 red bell pepper, diced (optional but adds flavor)

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes, optional

1 bay leaf

6 to 8 cups low sodium chicken broth

1 14.5 ounce can diced tomatoes, undrained

9 to 12 ounce package cheese tortellini, fresh or frozen

4 cups fresh spinach, roughly chopped or 8 ounces frozen spinach, thawed and squeezed dry

1/2 cup heavy cream or half and half, optional for a creamier soup

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese plus more for serving

2 tablespoons chopped fresh parsley or basil for garnish

How to Make this

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1. Heat a large pot over medium heat, add 1 tablespoon olive oil, then add the sausage (casings removed) and break it up with a spoon, cook until browned about 6 to 8 minutes; if the sausage is super fatty spoon off some grease but leave a little for flavor, then transfer the browned sausage to a bowl and set aside.

2. In the same pot add the chopped onion, diced carrots, celery and optional red bell pepper, cook until softened about 5 to 6 minutes, stir in the minced garlic, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes if using, and the bay leaf, cook another 30 to 60 seconds until fragrant.

3. Return the sausage to the pot, pour in 6 to 8 cups low sodium chicken broth and the undrained 1
4.5 ounce can diced tomatoes, scrape up any brown bits from the bottom, bring to a gentle simmer (use 6 cups for a thicker soup, 8 for thinner).

4. Let the soup simmer 10 to 12 minutes so the veggies soften and flavors meld, taste and season with salt and freshly ground black pepper but go easy since sausage and broth add saltiness; remove and discard the bay leaf.

5. Add the cheese tortellini (9 to 12 ounce package, fresh or frozen) and 4 cups chopped fresh spinach or 8 ounces thawed squeezed-dry frozen spinach, stir and cook until the tortellini are tender — usually 3 to 5 minutes for fresh/frozen, longer for dried, just follow package times and don’t overcook.

6. If you want a creamier soup stir in 1/2 cup heavy cream or half and half and warm through gently, do not boil hard after adding cream.

7. Stir in 1/4 cup grated Parmesan so it melts into the broth, adjust seasoning again if needed, and finish with 2 tablespoons chopped fresh parsley or basil.

8. Serve hot with extra grated Parmesan and crusty bread, add extra red pepper flakes if you like more heat.

9. Freezer tip: cool soup completely, remove cream and extra cheese if possible, freeze in airtight containers up to 3 months; when reheating thaw overnight, warm gently on low, stir in cream and fresh Parmesan at the end and add a splash of broth if it’s too thick.

Equipment Needed

1. Large heavy bottomed pot, 6 to 8 quart, for browning the sausage and simmering the soup
2. Wooden spoon or sturdy spatula to break up sausage and stir
3. Slotted spoon or regular spoon to lift browned sausage and skim excess fat
4. Chef knife and cutting board for chopping onion carrots celery and pepper
5. Measuring cups and spoons for broth cream and seasonings
6. Can opener for the diced tomatoes
7. Ladle for serving and checking broth level as it simmers
8. Colander or spider strainer to drain or lift tortellini if needed, plus airtight containers for freezing leftovers

FAQ

Q: Can I swap the Italian sausage for turkey or ground beef?

Yes, you can. Use the same amount, add a teaspoon of fennel seeds or extra Italian seasoning to mimic sausage flavor, and brown it well so it gets that nice caramelized edge. You might need a splash of olive oil if the meat is very lean.

Q: Should I use fresh or frozen tortellini?

Both work great. Fresh tortellini only needs a few minutes in hot broth so add it at the end. Frozen takes a bit longer, add it to simmering soup and cook until tender. Watch it so it does not get mushy.

Q: How do I make the soup creamy without it tasting heavy?

Stir in the half cup of heavy cream or half and half at the end over low heat and do not boil after adding it. For a lighter creaminess use a few tablespoons of cream cheese whisked in, or blend a cup of the soup and return it for thickness without extra cream.

Q: Can I freeze this soup?

You can, but tortellini gets soft after freezing. For best texture freeze the soup base without tortellini and spinach, then cook fresh tortellini when you reheat. If you do freeze the whole soup expect a slight change in pasta texture.

Q: How long will leftovers keep and how should I reheat?

Keeps 3 to 4 days in the fridge. Reheat gently on the stove over low heat, add a splash of broth if it became thick. If you refrigerated with tortellini, heat slowly so the pasta does not fall apart. Microwave works too, just stir often.

Q: It seems too spicy, how do I tone it down?

If it is too hot, add a bit more broth or a couple tablespoons of sugar or honey to balance, or stir in the cream. Using sweet Italian sausage instead of hot helps from the start, and cut back on the red pepper flakes next time.

The BEST Sausage Tortellini Soup Recipe Substitutions and Variations

Italian sausage: try ground turkey or chicken, seasoned with fennel seed and a pinch of smoked paprika to mimic the sausage flavor; or use spicy pork or chorizo if you want more kick; for a veg option use plant based sausage crumbles — they actually hold up well.
Cheese tortellini: swap in ravioli (same idea, stuffed pasta); or use gnocchi for a pillowy bite; or small pasta like orecchiette or medium shells if you need pantry stand-ins.
Spinach: baby kale or Swiss chard work great, just add earlier so they soften; arugula gives a peppery twist if you add it right at the end; frozen spinach is fine too and saves time.
Heavy cream: use half and half for lighter creaminess; or stir in milk thickened with a teaspoon of cornstarch (heat to activate); or fold in plain Greek yogurt off the heat for tangy richness; coconut milk is a good dairy free swap.

Pro Tips

– Brown the sausage good, then spoon off most of the grease but not all, leave a little for flavor and those browned bits, they make the broth taste better. If the pan gets too dry deglaze with a splash of broth or white wine to lift up the brown bits, it really adds depth.

– Add the tortellini near the very end and undercook it just a touch, it keeps from going mushy after you ladle the soup. If it swells too much later, stir in a little extra hot broth to loosen things up.

– If you want creamy, stir in the cream off heat and warm gently, dont let it boil hard or it can split. Same for the Parmesan, add it last so it melts smooth and doesnt clump.

– Taste before salting, sausage and store bought broth usually have plenty of salt. For a brighter finish add a squeeze of lemon or a little splash of vinegar right before serving, it lifts the whole bowl.

The BEST Sausage Tortellini Soup Recipe

Recipe by Jessica Freneli

0.0 from 0 votes

I created The Best Tortellini Soup, a simple, freezer-friendly recipe loaded with Italian sausage, cheese tortellini, and vegetables that comes together in minutes for busy weeknights.

Servings

servings

Calories

514

kcal

Equipment: 1. Large heavy bottomed pot, 6 to 8 quart, for browning the sausage and simmering the soup
2. Wooden spoon or sturdy spatula to break up sausage and stir
3. Slotted spoon or regular spoon to lift browned sausage and skim excess fat
4. Chef knife and cutting board for chopping onion carrots celery and pepper
5. Measuring cups and spoons for broth cream and seasonings
6. Can opener for the diced tomatoes
7. Ladle for serving and checking broth level as it simmers
8. Colander or spider strainer to drain or lift tortellini if needed, plus airtight containers for freezing leftovers

Ingredients

1 pound Italian sausage, sweet or hot, casings removed
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced (optional but adds flavor)
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes, optional
1 bay leaf
6 to 8 cups low sodium chicken broth
1 14.5 ounce can diced tomatoes, undrained
9 to 12 ounce package cheese tortellini, fresh or frozen
4 cups fresh spinach, roughly chopped or 8 ounces frozen spinach, thawed and squeezed dry
1/2 cup heavy cream or half and half, optional for a creamier soup
Salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese plus more for serving
2 tablespoons chopped fresh parsley or basil for garnish

Directions

Heat a large pot over medium heat, add 1 tablespoon olive oil, then add the sausage (casings removed) and break it up with a spoon, cook until browned about 6 to 8 minutes; if the sausage is super fatty spoon off some grease but leave a little for flavor, then transfer the browned sausage to a bowl and set aside.
In the same pot add the chopped onion, diced carrots, celery and optional red bell pepper, cook until softened about 5 to 6 minutes, stir in the minced garlic, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes if using, and the bay leaf, cook another 30 to 60 seconds until fragrant.
Return the sausage to the pot, pour in 6 to 8 cups low sodium chicken broth and the undrained 1
5 ounce can diced tomatoes, scrape up any brown bits from the bottom, bring to a gentle simmer (use 6 cups for a thicker soup, 8 for thinner).
Let the soup simmer 10 to 12 minutes so the veggies soften and flavors meld, taste and season with salt and freshly ground black pepper but go easy since sausage and broth add saltiness; remove and discard the bay leaf.
Add the cheese tortellini (9 to 12 ounce package, fresh or frozen) and 4 cups chopped fresh spinach or 8 ounces thawed squeezed-dry frozen spinach, stir and cook until the tortellini are tender — usually 3 to 5 minutes for fresh/frozen, longer for dried, just follow package times and don’t overcook.
If you want a creamier soup stir in 1/2 cup heavy cream or half and half and warm through gently, do not boil hard after adding cream.
Stir in 1/4 cup grated Parmesan so it melts into the broth, adjust seasoning again if needed, and finish with 2 tablespoons chopped fresh parsley or basil.
Serve hot with extra grated Parmesan and crusty bread, add extra red pepper flakes if you like more heat.
Freezer tip: cool soup completely, remove cream and extra cheese if possible, freeze in airtight containers up to 3 months; when reheating thaw overnight, warm gently on low, stir in cream and fresh Parmesan at the end and add a splash of broth if it’s too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.