My sausage tortellini soup pairs store-bought tortellini pasta with a handful of hearty ingredients to create this warming meal perfect to cozy up with. Brimming with bits of Italian sausage, spinach, tomatoes, and lots of other veggies, a bowlful of this rich, savory soup is like a nutritious little elixir for the soul!
Tortellini, a Terrific Pick For a Rich, Hearty Soup
There are certain pre-packaged staples that I love to keep on hand to help me create quick, easy, and nutritious meals out of.
Good quality, store-bought tortellini is a fantastic example of this type of staple, as it's wonderfully versatile whether one longs to whip a quick pasta dish with some sauce, or even a hot and cozy soup.
My sausage tortellini soup is a recipe that I prepared recently when I had a package of cheese tortellini on hand and wanted something light, veggie-filled and super cozy…
I made a quick and flavorful soup base filled to the brim with bits of spicy Italian sausage, some spinach, a can of organic diced tomatoes, plus diced carrots, celery, onion, garlic, and green peas.
To become our latest favorite soup recipe to cozy up with, all it needed was a couple spoonfuls of the tender tortellini!
My Recipe for Sausage Tortellini Soup
When it comes to a brothy soup, the richer the flavor the better, so I like to use a handful of ingredients that will create layers of flavor and texture...
Because this sausage tortellini soup has some Italian flair, I like to use both spicy and sweet Italian sausage that I crumble into the soup pot and caramelize until golden-brown.
Then, I like to add in lots of aromatics such as garlic, onions, dried herbs, plus some vegetables such as diced tomatoes, spinach, carrots, and a sprinkle of green peas.
And while the tortellini could be cooked directly in the soup until tender, I actually like to keep things separate…
I cook my soup base and keep that in its pot, and cook my tortellini in a separate pot, and keep it in a separate container, adding spoonfuls to individual bowls as desired.
The reason I like to keep things separate is to ensure that any leftover soup does not become overly thickened, and that the tortellini do not become mushy and fall apart in its broth.
Here's a glance at my sausage tortellini soup recipe: (or just jump to the full recipe...)
- To get started, I crumble the Italian sausage into my soup pot and brown it until it becomes a deep golden-brown color. I then remove it from the pot and set aside for a moment.
- Next, I add in the aromatics and some of the veggies, and saute those for a few moments. I add in a drizzle of white wine, and allow it to reduce.
- Then, I add back my caramelized sausage, followed by my diced tomatoes and chicken stock, and allow the soup to simmer for 15 to 20 minutes, just until the carrots are tender.
- While the soup simmers, I cook my tortellini in a separate pot according to package instructions, then drain, and set aside.
- To finish the soup, I add in my spinach and peas, plus a sprinkle of fresh herbs. I spoon some of the cooked tortellini into individual bowls, then ladle the soup over that, and garnish with grated parmesan and fresh basil leaves and chopped parsley.
Sausage Tortellini Soup
by Ingrid Beer
This sausage tortellini soup is rich and brothy, filled with bits of sweet and spicy sausage, spinach, tomatoes, veggies and herbs!
Yield: Serves 6
Nutrition Info: 556 calories per serving
Prep Time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
- 1 pound Italian sausage (spicy and/or sweet), casing removed and crumbled
- 1 onion, finely diced
- 3 medium carrots, peeled and finely diced
- 2 ribs celery, finely diced
- Black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 8 cloves garlic, pressed through garlic press
- ¼ cup white wine
- 1 (15 ounce) can organic diced tomatoes (with juices)
- 6 cups chicken stock or broth
- 1 pound (16 ounces) pre-packaged cheese tortellini (fresh)
- 2 cups baby spinach, roughly chopped
- 1 tablespoon chopped parsley
- ½ cup frozen green peas, thawed
- Olive oil
- Grated or shaved parmesan cheese, for garnish
- Fresh basil leaves, for garnish
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- Place a large soup pot over medium-high heat, and once hot, add the crumbled Italian sausage in. Allow the sausage to caramelize for a few moments, until golden-brown, then remove with a slotted spoon and set aside for a moment.
- Wipe out the pot of excess fat from the sausage, leaving about 2 to 3 tablespoons. Next, add in the onion, carrot and celery, plus a couple of pinches of salt and black pepper, and allow those to saute and soften for a few moments. Then, add in the Italian seasoning, the dried basil and the garlic, and stir those in to incorporate and become aromatic.
- Once aromatic, add in the white wine and allow it to bubble up and reduce for a moment, then add back into the pot the caramelized sausage, as well as diced tomatoes with juices, and the chicken stock.
- Bring to the simmer, then reduce the heat and allow the soup to gently simmer, partially covered, for about 15 to 20 minutes, or until the carrots are tender.
- While the soup simmers, prepare your tortellini, in a separate pot, according to package instructions. Then, drain and set aside, keeping them warm.
- To finish the soup, add in the chopped baby spinach and the chopped parsley, and stir to allow the spinach to wilt in. Add a little drizzle of olive oil for added richness, and stir that in.
- To serve the sausage tortellini soup, add some of the warm, cooked tortellini to individual bowls, then ladle over top some of the hot soup. Garnish with grated or shaved parmesan, plus fresh basil leaves.
Tips & Tidbits for my Sausage Tortellini Soup recipe:
- Spicy or sweet Italian sausage: Because I like a little kick when it comes to Italian sausage, I opt for spicy sausage here. But you can substitute sweet Italian sausage if you prefer, or use a combination of both for that little kick.
- Pre-packaged cheese tortellini, or your favorite kind: If I can find plain cheese tortellini, or cheese and spinach tortellini, I typically choose either of those for this soup. Feel free to use any tortellini with your favorite filling here, perhaps with mushrooms, or even a little bit of meat.
- Cook and keep the tortellini separate, for better quality: I like to cook and then keep the tortellini separate from the soup to help it to maintain its shape and texture. I simply add spoonfuls of the cooked tortellini to individual bowls, then ladle hot soup directly over it. If the tortellini sits in the soup pot for a while, it tends to soften and become mushy, and also sucks up the broth leaving any leftovers a bit too thickened.
Craving more cozy soup recipes? Check out this Rigatoni Meatball Soup, this classic Vegetable Soup, this Italian Vegetable Soup, this Minestrone Soup with Meatballs, or this Hearty Italian Chicken and Autumn Veggie Soup!