If you’re looking for a cozy, soul-warming meal that’s easy enough for a busy weeknight yet flavorful enough for company, this Sausage and Tortellini Soup is exactly what you need. With savory Italian sausage, tender cheese tortellini, and a rich tomato-based broth, this soup strikes the perfect balance between hearty and comforting. It’s loaded with flavor, requires minimal prep, and comes together in under an hour—perfect for chilly evenings or when you want something truly satisfying.
I’ve made this recipe many times, and it’s always a hit. Once, I swapped the spinach for kale and added a splash of cream—it made the soup luxuriously rich. The combination of sausage, pasta, and aromatic vegetables creates a dish that’s both filling and deeply flavorful. Serve it with crusty bread or a sprinkle of Parmesan, and you’ve got a complete meal that everyone will love.
Why You’ll Love This Recipe
This Sausage and Tortellini Soup is the perfect example of comfort food done right. It’s hearty without being heavy, full of bold Italian flavors, and incredibly simple to make. The sausage infuses the broth with savory depth, the tortellini adds a comforting bite, and the vegetables balance everything beautifully. Plus, it’s a true one-pot recipe, meaning less cleanup and more time to enjoy your meal.
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Sausage and Tortellini Soup: A Hearty, Comforting One-Pot Meal
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Halal
Description
A hearty, comforting soup loaded with Italian sausage, cheese tortellini, and tender vegetables in a rich tomato and cream broth — perfect for chilly weeknights or cozy family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 4 cups chicken broth
- 1 (8-ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, chopped
- ¾ cup heavy cream (or half-and-half)
- Salt and black pepper, to taste
- Grated Parmesan cheese and fresh basil, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if needed.
- Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add diced tomatoes, tomato sauce, chicken broth, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package directions (usually 5–7 minutes) until tender.
- Stir in chopped spinach and cook for 1–2 minutes until wilted.
- Reduce heat to low and stir in heavy cream. Simmer gently for another 2–3 minutes. Do not boil after adding cream.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, topped with Parmesan cheese and fresh basil.
Notes
- For extra flavor, use a mix of spicy and sweet Italian sausage.
- Substitute kale for spinach for a heartier texture.
- To make it lighter, use half-and-half or milk instead of heavy cream.
- This soup thickens as it sits — add extra broth when reheating.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian sausage (mild or spicy) – Adds rich, savory flavor and a touch of spice depending on your choice.
Olive oil – Helps brown the sausage and deepen the overall flavor.
Onion – Provides sweetness and aromatic depth to the soup base.
Garlic – Adds warmth and a punch of flavor.
Carrots and celery – Classic soup vegetables that build a rich foundation.
Tomato paste – Adds concentrated tomato flavor and color.
Crushed tomatoes – Form the heart of the broth and give the soup body.
Chicken broth – Balances the acidity of the tomatoes and makes a flavorful base.
Cheese tortellini – Soft, pillowy pasta that soaks up the broth beautifully.
Fresh spinach – Adds color, texture, and nutrition to the soup.
Italian seasoning – Brings together all the herbs and flavors in perfect harmony.
Red pepper flakes (optional) – Adds a hint of spice for extra warmth.
Salt and black pepper – Essential seasonings for balance.
Heavy cream or half-and-half (optional) – For a creamy, luscious finish.
Parmesan cheese – For garnish and an extra touch of umami richness.
Directions
- Cook the sausage: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the sausage and cook until browned, breaking it up into crumbles as it cooks. Remove excess grease if necessary.
- Add the aromatics: Stir in the chopped onion, carrots, and celery. Sauté for 5–6 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
- Build the base: Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add the crushed tomatoes, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
- Simmer the soup: Reduce heat to medium and simmer for 15–20 minutes to allow the flavors to meld together.
- Add tortellini: Stir in the cheese tortellini and cook according to the package directions (usually 5–7 minutes) until tender.
- Finish with spinach and cream: Stir in the spinach until wilted. Add the heavy cream, if using, and adjust seasoning as needed.
- Serve: Ladle into bowls and top with freshly grated Parmesan and a sprinkle of black pepper.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people and takes about 40 minutes total—15 minutes for prep and 25 minutes for cooking. It’s the perfect choice for a comforting weeknight dinner that’s both filling and easy to make.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through. If the soup thickens, add a splash of broth or water to loosen it. Avoid freezing the soup with tortellini, as the pasta can become mushy; instead, freeze the broth and add fresh tortellini when reheating.
Variations and Customizations
Creamy Tortellini Soup
Add extra heavy cream or half-and-half for a richer, more indulgent version.
Spicy Italian Version
Use hot Italian sausage and extra red pepper flakes for a fiery kick.
Vegetable-Loaded Soup
Add zucchini, bell peppers, or mushrooms for extra heartiness and flavor.
Kale and Sausage Tortellini Soup
Substitute spinach with kale or Swiss chard for a more robust texture.
Tomato Basil Twist
Add a handful of fresh basil and a splash of balsamic vinegar for a bright, Italian-inspired finish.
Chicken Sausage Option
Use chicken or turkey sausage for a lighter, leaner alternative.
FAQs
1. Can I use frozen tortellini?
Yes, just add it directly to the simmering soup and cook for 2–3 extra minutes.
2. Can I make this soup vegetarian?
Yes—use vegetable broth and swap the sausage for plant-based sausage or extra vegetables.
3. Can I make it dairy-free?
Skip the cream and Parmesan, or use coconut cream for a dairy-free alternative.
4. What kind of sausage works best?
Italian sausage (mild, sweet, or spicy) gives the most authentic flavor, but any ground sausage works.
5. Can I use dried tortellini?
Yes, but increase the cooking time by 5–7 minutes and add extra broth if needed.
6. How can I thicken the soup?
Simmer uncovered for a few extra minutes or stir in a tablespoon of tomato paste.
7. What sides go best with this soup?
Crusty bread, Caesar salad, or garlic breadsticks pair beautifully.
8. Can I double the recipe?
Absolutely—just use a larger pot and adjust the seasoning as needed.
9. How do I keep the tortellini from getting mushy?
Add it toward the end of cooking and avoid overboiling.
10. Can I meal prep this soup?
Yes—store the soup and tortellini separately, then combine when reheating for best texture.
Conclusion
Sausage and Tortellini Soup is the ultimate comfort food—hearty, flavorful, and ready in under an hour. With its rich tomato broth, savory sausage, and tender pasta, it’s the kind of dish that brings everyone to the table. Whether you make it creamy or keep it light, this one-pot wonder will become your go-to recipe for cozy, satisfying dinners any night of the week.