This easy Sausage Tortellini Soup is a cozy one-pot meal that comes together in a jiffy and is ideal for busy weeknights. This is a perfect and satisfying dinner that the whole family will love.
Sausage Tortellini Soup
When the weather gets colder, I love this cozy Sausage Tortellini Soup. This is a hearty, high-protein main soup. Perfect for a cool evening or when you want a comforting meal without much effort. The soup made with tortellini, spinach, and sausage filled with cheese feels like a warm embrace. If sausage isn’t your thing, try other tortellis like Spinach Tortellini en Brodo, Meatball Tortellini Soup, and Three Cheese Tortellini and Mushroom Soup. Try your soup.
Why You’ll Love This Tortellini Soup
The funny thing is, this is the soup I crave when I’m in a bad mood! There’s something comforting about the little tortellini floating in the soup. Here’s another reason to love this soup:
- many: The serving size makes it a huge bowl and very filling!
- One pot: An easy dinner to make in one pot.
- Customized: You can easily change up the soup by adding vegetables or using different types of tortellini or sausage.
- Kid-Friendly – It’s kid-friendly. (Madison and Karina love it!) It’s so nice to make a meal that everyone can enjoy.
- Dietary Restrictions: It’s weight watcher friendly and high in protein.
If you make this tortellini soup, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Tortellini Soup Ingredients
Everything you need to make this tortellini soup recipe is here. Exact measurements are in the recipe card below.
- sausage: Remove the skin from sweet Italian chicken or pork sausage links. Premio is my favorite brand. I usually use chicken sausage.
- mirepoix The base of this soup is chopped celery, onions, and carrots.
- garlic It adds rich, fragrant depth to the soup.
- liquid: Use unsalted chicken bone broth and water.
- better than bouillon The flavor is even better by using reduced sodium broth.
- Parmigiano Reggiano Lind The flavors are optional and are infused into the broth as they break down in the soup. Whenever I finish a loaf of Parmesan cheese, I always freeze the rind to prepare for the next recipe.
- black pepper For seasoning
- Tortellini: I used Buitoni’s 3 Cheese Tortellini, but I think any brand will work.
- spinach for extra veggies
- Parmigiano Reggiano: Top the tortellini soup with grated cheese, if desired.
How to Make Sausage Tortellini Soup
This simple Sausage Tortellini Soup is made in one pot, so cleanup is easy. Scroll down for full instructions.
- Brown the sausages Place in a large pot until cooked through.
- vegetable: Saute the celery, onion, carrots and garlic until soft.
- boil: Pour in the broth and water along with the Parmesan rind. Increase heat to medium-high and bring to a boil.
- boil: Once boiling, add bouillon and pepper. Cover and simmer over medium heat for 15-20 minutes.
- Tortellini and Spinach: Reduce heat to low and add tortellini and spinach. Cook until al dente and remove the skin.
strain
This Tortellini Soup with Sausage is versatile and can be customized to your taste.
- meat: Replace chicken sausage with turkey, pork, or beans. You can also use ground turkey or beef with additional seasonings such as salt, onion powder, and dried Italian herbs.
- Vegetarian Tortellini Soup: Omit the sausage and add more vegetables.
- Tortellini: Use ravioli or spinach tortellini.
- Dairy Free: Swap the tortellini for pasta like orecchiette or farfalle and omit the Parmesan rind.
- More hearty soups: If you want more volume, add vegetables like canned beans or canned zucchini, bell peppers, or diced tomatoes.
- Bone Broth: I use unsalted chicken bone broth to add more protein. You can also use chicken broth or vegetable broth.
- Leafy vegetables: Sub kale or chard for spinach.
offer suggestions
This hearty sausage and tortellini soup goes well with slices of crusty bread or a green salad.
save
- Refrigerated storage Leftover soup for 4 days.
- hang tightly This soup can be consumed for 3 months in a disposable airtight container.
- thaw Place the soup in the refrigerator overnight and then microwave it until warm.
More Soup Recipes You’ll Love
produce: 4 night soil
Serving Size: 1 -3/4 generous cup
- 8 oz. Sweet Chicken Italian Sausage, Or pork sausage, I like Premio, taken out of the casing.
- 1 stem celery, chopped
- 1/2 small onion, chopped
- 1 carrot, peeled and finely chopped
- 2 cloves garlic, chopped
- 32 ounce container Salt-free chicken bone broth, like the pacific
- 1 1/2 cup water
- 1 small Parmigiano Reggiano Lind, optional
- 1/2 tablespoon Chicken tastes better than bouillon, *
- 1/4 teaspoon fresh pepper
- 9 oz. Three Cheese Tortellini, Buitoni
- 1 cup baby spinach
- Parmigiano Reggiano, Grind for serving (optional)
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Heat a large pot over medium heat and add the sausages. Cook, stirring with a spoon, until cooked through, 5 minutes. Add celery, onion, carrots, and garlic. Cook until vegetables are tender, 8 to 10 minutes.
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Add chicken broth, water, and Parmesan cheese rind (if using), increase heat to medium-high, and bring to a boil.
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Once the broth boils, add the bouillon and pepper. Mix, cover, and simmer over medium-low heat until vegetables are tender, 15 to 20 minutes.
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Reduce heat to low and add tortellini and spinach. Boil the tortellini according to package directions until al dente, about 5 to 6 minutes. Once cooked, remove the skin.
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Mix and serve with freshly grated Parmigiano Reggiano (if using)!
Last step:
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I find the soup calls for 1/2 tablespoon of Better Than Bouillon, but you can leave it out if you want to lower the sodium.
clothing material: 1 -3/4 generous cup, calorie: 372 calorie, carbohydrate: 34.5 g, protein: 29 g, province: 13.5 g, Saturated Fat: 4 g, Cholesterol: 88 mg, sodium: 990 mg, fiber: 3 g, sugar: 5.5 g
