Name: Italian Sausage Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil (optional); 1 pound Italian sausage (mild or hot); 1 medium onion, chopped; 3 to 4 cloves garlic, minced; 1 tablespoon tomato paste; 4 cups chicken broth; 1 can diced tomatoes (about 14 to 15 ounces); 1 teaspoon Italian seasoning; Salt and pepper to taste; 2 cups cheese tortellini (refrigerated or frozen); 2 big handfuls fresh spinach (optional); 1 splash of cream or half and half (optional); Parmesan for serving

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sausage and tortellini soup is my answer to those nights when I want something cozy, filling, and not fussy. You know the feeling: you open the fridge, you are tired, and takeout starts sounding a little too tempting. This soup is what I make when I need dinner to feel like a warm blanket, but I still want it to taste like I tried. It is hearty from the sausage, comforting from the cheese tortellini, and the broth turns into this rich, savory thing you want to sip straight from the spoon. If you have 30 to 40 minutes, you can absolutely pull it off.

Why Youll Love It

I come back to this recipe again and again because it checks all the boxes for real life cooking. It is quick, it tastes like it simmered all day, and it is flexible when your pantry is not perfect.

Here is why it has earned a permanent spot in my dinner rotation:

Big flavor, small effort. The sausage does a lot of the heavy lifting, so you do not need a long list of spices.
It feels like a complete meal. You have protein, pasta, and a bunch of veggies in one pot.
Leftovers are even better. The flavors settle in overnight, and lunch the next day is honestly a treat.
Great for picky eaters. Tortellini has a way of making everyone suddenly excited about soup.
Easy to adjust. Want it creamy, spicier, lighter, or packed with greens? You can do that.

I also love that sausage and tortellini soup is one of those recipes that makes the kitchen smell amazing. Like, people wander in and ask, what are you making, and you feel like you have your life together for five minutes.

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Tools for This Recipe

You do not need anything fancy here. If you have a decent pot and a spoon, you are most of the way there.

What youll need in your kitchen

Here is my simple list:

Large soup pot or Dutch oven: big enough to hold broth plus tortellini without boiling over.

Wooden spoon: for breaking up the sausage and scraping up the tasty bits.

Knife and cutting board: for onions, garlic, and any add in veggies.

Measuring cups and spoons: helpful, but you can eyeball a lot of this if you cook often.

Ladle: not required, but it makes serving less messy.

If I am being honest, I have made this soup using a random pot from the back of the cabinet and a regular spoon. It still turned out great. So do not overthink the gear.

How to Make Italian Sausage Tortellini Soup

This is the part where everything comes together fast. I will walk you through it in plain language so you feel confident the whole time. I usually use Italian sausage because it brings instant seasoning, and then I build the soup around it.

Ingredients you should grab

1 tablespoon olive oil, optional if your sausage is fatty
1 pound Italian sausage, mild or hot
1 medium onion, chopped
3 to 4 cloves garlic, minced
1 tablespoon tomato paste
4 cups chicken broth, plus more as needed
1 can diced tomatoes, about 14 to 15 ounces
1 teaspoon Italian seasoning
Salt and pepper to taste
2 cups cheese tortellini, refrigerated or frozen
2 big handfuls fresh spinach, optional but highly recommended
1 splash of cream or half and half, optional for a creamy finish
Parmesan for serving

Step by step directions

1. Brown the sausage. Put your pot on medium heat. Add sausage and cook it while breaking it up. You want browned bits because that is flavor. If there is a lot of grease, spoon some off, but leave a little for taste.

2. Add onion and garlic. Toss in the chopped onion and cook for about 3 to 4 minutes until it softens. Add garlic and stir for 30 seconds, just until you smell it.

3. Stir in tomato paste. Add the tomato paste and stir it around for a minute. This makes it taste deeper, not just tomatoey.

4. Pour in broth and tomatoes. Add chicken broth, diced tomatoes, and Italian seasoning. Give it a good stir and scrape the bottom of the pot to get all that flavor into the soup.

5. Simmer for a bit. Let it bubble gently for about 10 minutes. This is where the soup starts smelling like a real dinner.

6. Cook the tortellini. Add tortellini and cook until tender. Refrigerated tortellini is usually quick, frozen might take a few more minutes. Stir occasionally so nothing sticks.

7. Finish with spinach and cream if you want. Stir in spinach at the end and let it wilt. If you want a richer soup, add a small splash of cream. Taste and adjust salt and pepper.

8. Serve. I always top mine with parmesan. If you have crusty bread, this is its moment.

One practical tip: tortellini keeps soaking up broth as it sits. If you know you will have leftovers, you can cook the tortellini separately and add it to each bowl. But if you are like me and you just want one pot, do it all together and keep extra broth on hand to loosen things up later.

And yes, this still totally counts as sausage and tortellini soup even if you use whatever tortellini you found on sale. No soup police here.

Substitutions and Variations

This soup is super forgiving, which is a big reason I recommend it to friends who say they are not confident cooks. You can swap things based on what you like or what you have.

Sausage options: Italian sausage is classic, but you can use turkey sausage, chicken sausage, or even plant based sausage. If your sausage is not very seasoned, add a pinch more Italian seasoning and maybe a little fennel seed if you like that flavor.

Make it spicy: Use hot Italian sausage or add red pepper flakes. I like heat, but I add it at the table so everyone can choose their own adventure.

Greens: Spinach is easy, but kale works too. If you use kale, give it a few extra minutes to soften.

More veggies: Add diced carrots, celery, or zucchini. If you add harder veggies like carrots, put them in with the onion so they get tender.

Creamy or not: The soup is great without cream. If you want it creamy, just add a small splash at the end and keep the heat low so it does not get weird.

Broth swap: Chicken broth is my go to, but veggie broth works. Even water plus a bouillon cube will do in a pinch.

Cheese tortellini alternatives: Spinach tortellini is great, and so is meat filled tortellini. If you cannot find tortellini, small ravioli can work too.

If you are watching salt, remember sausage and broth can both be salty. I usually wait until the end to add extra salt, after tasting. That one habit saves a lot of soups.

Storage and Freezing

This is the kind of soup that makes you excited about leftovers. But you do want to store it smartly because pasta can get extra soft.

In the fridge: Let the soup cool down, then store in an airtight container for up to 3 to 4 days. When reheating, add a splash of broth or water because the tortellini will thicken things up.

In the freezer: If you want the best texture, freeze the soup base without the tortellini, then add fresh tortellini when you reheat. If you already froze it with tortellini, it is still safe and still tasty, just a bit softer.

Reheating: Warm it gently on the stove. Microwave works too, but stir it halfway through so it heats evenly.

Little real life moment: I have absolutely eaten this standing at the stove out of a mug while waiting for it to cool. It is that kind of comforting.

Common Questions

Can I make sausage and tortellini soup ahead of time?
Yes. For the best texture, make the soup base ahead, then cook and add tortellini right before serving. If you add tortellini early, it will still be good, just softer the next day.

What tortellini works best, refrigerated or frozen?
Either one. Refrigerated cooks faster. Frozen is great to keep on hand for busy nights.

How do I keep the soup from getting too thick?
Keep extra broth handy and add a bit when reheating. Tortellini naturally soaks up liquid as it sits.

Can I make it in a slow cooker?
You can, but I still recommend browning the sausage first for better flavor. Add tortellini near the end so it does not overcook.

Is it okay to skip the tomatoes?
You can, but the flavor will be milder. If you skip tomatoes, add a bit more broth and consider a splash of cream plus extra seasoning to keep it interesting.

Conclusion

If you are craving a dinner that is comforting but still simple, keep this one in your back pocket. I make sausage and tortellini soup when I want something that feels like a restaurant bowl, but I also want to be in sweatpants and done with dishes fast. It is cozy, flexible, and honestly a little addictive with that cheesy tortellini in every bite.

If you want to compare a slightly different take before you cook, I have enjoyed reading Sausage Tortellini Soup – The Cozy Cook because it is another comforting version with helpful tips. Then come back here, use what you have, and make it your own. Either way, you are ending up with a warm bowl that makes the day feel better.