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This easy Tortellini Soup recipe is loaded with Italian sausage, veggies, and cheese tortellini in a rich, savory tomato basil broth. It’s the cure for your cold-weather and what’s-for-dinner blues!
Tortellini Soup with Italian Sausage
My friend Jana made this soup for us a while back when she had us over for dinner. It was so incredibly delicious that I immediately started pestering her for the recipe.
Luckily for me (and you!), she was happy to share! I’ve made it a couple of times since then and it’s quickly become one of my new favorites.
The tomato basil broth is robust and full of flavor, which makes it the perfect backdrop for crumbled Italian sausage and cheesy tortellini.
And like so many soups, it’s packed with veggies, which I love. Serve this with crusty Roasted Garlic & Rosemary No Knead Artisan Bread or a warm loaf of Homemade French Bread for a near perfect rainy day meal!
What is Tortellini Soup?
Tortellini are a small ravioli type of filled pasta. They are often filled with meat or cheese and you can buy them fresh in the refrigerated pasta section at your local supermarket. I love to keep some on hand in my fridge of freezer for recipes like this soup or my Cheesy Tortellini & Chicken Pumpkin Alfredo Bake because they make throwing dinner together so easy!
This recipe uses cheese tortellini in a broth made from tomatoes and beef broth. The added Italian sausage and vegetables help to round out the flavors and textures to complete this wonderful dish.
This easy sausage tortellini soup is a hearty and filling soup recipe that incorporates so many things in one delicious bowl.
How to Make Tortellini Soup With Italian Sausage
- Brown the sausage with the onions. In a large pot or dutch oven, cook the sausage, onion, and garlic over medium-high heat until the sausage starts to brown.
- Soften the rest of the veggies. Add in the carrots, green pepper, and zucchini. Stir and cook for another 2-3 minutes until the sausage is no longer pink.
- Let the soup simmer. Add in the crushed tomatoes, tomato sauce, beef broth, water, white grape juice (don’t skip this, it really does make a difference!), basil, oregano, salt, and pepper, then reduce the heat to medium-low and cover. Let it simmer for 20-30 minutes until the vegetables are tender.
- Don’t add the pasta until the end. Add in the tortellini and simmer for 5-10 minutes, until the pasta is tender. If you add it earlier, the pasta will get overcooked and the texture won’t be nearly as good.
- Garnish & serve. Sprinkle chopped fresh parsley over the soup and then taste and adjust seasoning as desired. Serve with freshly grated Parmesan cheese and enjoy!
How Long Will Tortellini Soup Last?
Cooked Tortellini soup will last about 3-5 days in the fridge, although really this is a soup that is best right after it’s made. That’s because the tortellini tend to continue to cook and will absorb some of the liquid after the soup is done. Don’t get me wrong – the soup still tastes good – just not quite as good as when the soup is fresh, in my opinion.
Can I Use Any Type of Tortellini?
There are so many different types of tortellini out there that you can buy from the grocery store. While the cheese one compliments this dish well, you can really use any tortellini variety that you want.
Can You Freeze Tortellini Soup?
I don’t recommend freezing leftovers of this soup unless you first remove the tortellini. You can always add a new batch of tortellini later when you reheat the frozen soup.
More Soup Recipes You’ll Love
- Italian Wedding Soup
- Slow Cooker Tuscan White Bean Soup
- Leftover Turkey Wild Rice Soup
- Split Pea Soup
- Cheeseburger Soup
- Chicken Avocado Lime Soup
- Cheesy Taco Soup
- Cabbage Roll Soup
- Whole Wheat Orzo Sausage Soup
- 1 pound Italian sausage, removed from casings
- 1 medium onion, choppped
- 2 cloves garlic, minced
- 1 cup matchstick or sliced carrots
- 1/2 cup diced green pepper
- 1/2 cup diced zucchini
- 1 (14.5-ounce) can fire roasted tomatoes
- 1 (14.5-ounce) can crushed Italian seasoned tomatoes
- 1 (8-ounce) can tomato sauce
- 5 cups beef broth
- 1/2 cup water
- 1/2 cup white grape juice
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 teaspoons chopped fresh parsley
- 1 (20-ounce) package refrigerated cheese tortellini
- Freshly grated Parmesan cheese, for serving
- In a large pot or dutch oven, cook the sausage, onion, and garlic over medium-high heat until the sausage starts to brown.
- Add the carrots, green pepper, and zucchini, stirring and cooking for another 2-3 minutes until the sausage is no longer pink.
- Add the crushed tomatoes, tomato sauce, beef broth, water, grape juice, basil, oregano, salt, and pepper, then reduce the heat to medium-low and cover. Simmer for 20-30 minutes until the vegetables are tender.
- Add the tortellini and simmer for 5-10 minutes, until the pasta is tender.
- Sprinkle the fresh parsley over the soup and taste and adjust seasoning. Serve with freshly grated Parmesan cheese.
- You might be tempted to skip the white grape juice, which is what I did the first time I tested this recipe at home myself, but it actually really does make a difference in the flavor!
- I often buy the large packages of tortellini at Costco and use only one side, then freeze the other for another use later.
Amount Per Serving: Calories: 370Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 49mgSodium: 1705mgCarbohydrates: 21gFiber: 3gSugar: 9gProtein: 20g