This Sausage Tortellini Soup is not only easy to make, but is absolutely delicious. Made with Italian sausage, veggies, and the perfect combination of crushed tomatoes and chicken stock, your family will fall in love with this hearty soup.
If you have been around here for even a little bit, you know that I love soup recipes. They are the original one pot recipe, and they are such an easy way to leave the whole family full and satisfied.
This sausage and tortellini soup recipe is no exception. Made with amazing Italian sausage, it comes together in just 35 minutes and is a recipe that my whole family loves. I could eat this delicious homemade soup several times a month and not tire of it.
I made this soup and it is out of this world DELICIOUS. Thank you!!!!
How to Make Sausage Tortellini Soup
This is a brief overview for you to see how easy this homemade soup recipe is. For the full list of measurements and more complete instructions, see the recipe card at the bottom of the post.
- Sauté the vegetables. Cook them until the onions are translucent and the other vegetables are soft.
- Cook the sausage. Break it up and cook until it is no longer pink. Then drain any excess grease from the pan.
- Season the soup. We are adding some red pepper flakes, basil, and oregano to this soup for great flavor. If you are sensitive to spice, you can leave out the red pepper flakes.
- Bring the soup to a boil and cook the tortellini. Add crushed tomatoes and chicken stock. Once the soup is boiling, cook the tortellini according to the package instructions.
- Serve and enjoy!
Alternatives to Pork Sausage
If your family does not eat pork, or you are looking to cut back on calories and fat in this recipe, I highly recommend making this with Italian turkey sausage. This is an Italian sausage tortellini soup, so I wouldn’t use ground beef or ground turkey. You will be missing a lot of the flavor.
My family often uses Italian turkey sausage in place of pork sausage. It is a great, slightly healthier, alternative. If you use it in this recipe in place of the pork, you will reduce the calories by 140 calories per serving. You also significantly reduce the fat per serving. The saturated fat goes from 12 grams to 6 grams.
Making this Soup in the Slow Cooker
While this recipe comes together in just 35 minutes on the stovetop, you can also make it in the slow cooker. Before putting the soup together in your crockpot, brown the sausage on the stovetop, making sure to drain the grease. Omit the 2 tablespoons of olive oil, and combine everything except the tortellini in the base of the slow cooker.
Cook the soup on low for three and a half hours. Then turn the crock pot to high and add the tortellini and cook for 30 minutes.
Substitutions and Variations
- Make life a little simpler by swapping the herbs out for 1 tablespoon of Italian seasoning.
- This can easily become a creamy sausage tortellini soup by adding in 1/2 cup of heavy cream at the end after the tortellini is cooked through.
- If this soup sounds absolutely delicious to you, but you can’t do dairy, swap the tortellini out for a different type of pasta.
- Bulk out the nutrition in this by adding in some spinach. You can add it at the end (a few big handfuls will work great) and let it wilt into the soup. Kale is amazing in our sausage and kale soup and would be great here too in place of the spinach.
Making Sausage Tortellini Soup Ahead
This recipe can be made in advance. Make it up to the point of adding the crushed tomatoes and the chicken stock. Then allow the soup to cool a little and store it in the refrigerator overnight, covered. When you are ready to serve it, bring it to a boil, add the tortellini and cook according to the length of time on the tortellini package.
Freezing
If you plan on freezing this soup, make the tortellini separately and add it to the soup. I do not recommend freezing the soup with the tortellini in it. The tortellini won’t hold up well to being frozen a second time.
Store in an airtight container in the freezer for up to three months. Make sure whatever container you store it in you leave room for it to expand. When ready to eat, thaw, bring to a simmer and then add the tortellini. If the soup is too thick, add a bit more chicken broth.
Storing and Reheating Leftovers
Leftovers of this tortellini soup with sausage can be stored in the refrigerator, in an airtight container, for up to five days. To reheat, cook in the microwave, covered, stirring halfway through cooking. Alternatively, cook over low heat on the stovetop, stirring often. As with all leftovers, use your best discretion.
What to Serve with Sausage Tortellini Soup
This tortellini sausage soup is great on its own or with a simple side salad. Some other great ideas are:
If you make my sausage and tortellini soup or any of my other recipes, leave me a comment and let me know what you think!
Sausage and Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 3 medium carrots peeled and diced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound Italian sausage read about alternatives to pork sausage here (453.6 grams)
- 1/4 teaspoon red pepper flakes optional
- 1/2 tablespoons dried basil
- 1/2 tablespoons dried oregano
- 28 ounces crushed tomatoes (794 grams)
- 4 cups chicken broth (907 grams or 946.4 ml)
- 1 pound frozen cheese tortellini
- Parmesan cheese optional
Instructions
- In a large soup pot over medium heat, heat the olive oil. Add the carrots, celery, onion, and the garlic. Sauté until the carrots and celery are soft, and the onions are translucent, about 5 to 7 minutes. (Read here about how to make this recipe in the slow cooker.)2 tablespoons olive oil, 3 medium carrots, 2 celery stalks, 1 small yellow onion, 2 garlic cloves
- Add the sausage to the pan, and break it up. Continue cooking until no longer pink. Drain any excess grease from the pan.1 pound Italian sausage
- Add the salt, pepper, red pepper flakes (if using), basil, and oregano. Stir to combine.1 teaspoon kosher salt, 1/4 teaspoon red pepper flakes, 1/2 tablespoons dried basil, 1/2 tablespoons dried oregano, 1/4 teaspoon black pepper
- Add the tomatoes and the chicken stock. Bring to a boil and then add the tortellini. Cook, at a boil, for the length of time indicated on the tortellini package.28 ounces crushed tomatoes, 4 cups chicken broth, 1 pound frozen cheese tortellini
- Serve with parmesan cheese and enjoy.
did you make this
Sausage and Tortellini Soup
Tami Fleischacker says
The recipe above the tortellini soup could you add evaporated milk to make it creamy [email protected].
Tami Fleischacker
In theory, yes. I don’t think that is necessary with this recipe. The broth is fairly thick already and it’s a pretty rich soup as is.
Ingrid says
Loved the tortellini soup!
I’m so glad to hear that!
Kristen Burch says
Could you use ground beef instead of the Italian sausage?
You could, but you will be missing out on a bit of flavor.
Kristen Burch says
OMG! I made this, but used a 93/7 ground beef and used tomatoes with basil, garlic and oregano added! So much flavor! Sometimes I just don’t like the Italian sausage!
I’m glad you liked it!
Ali Lapp says
This soup is delicious! It didn’t take much time to make, which my husband and I like! We will be making this soup again! Thanks Lisa!
I’m so glad you liked it!