How to Make Homemade Sausage Tortellini Soup

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Warm Up with Our Hearty One-Pot Sausage Tortellini Soup!

Imagine a cozy, comforting meal that brings all those amazing Italian flavors right to your dinner table, without a huge stack of dirty dishes. That’s the magic of our Sausage Tortellini Soup! This isn’t just any soup; it’s a true one-pot wonder, perfect for those chilly evenings or busy family weeknights.

This delightful soup brings together juicy Italian sausage, tender cheese tortellini, lots of fresh, colorful vegetables, and a rich, savory tomato-based broth. Every spoonful is packed with warmth and flavor, delivering serious cozy vibes. Whether you’re in the mood for a hearty bowl or searching for a super easy, family-friendly recipe, this dish is guaranteed to be a hit!

Why You’ll Love This Sausage Tortellini Soup

• Italian-inspired with a rich, tomato broth
• One-pot meal = fewer dishes!
• Packed with cheese tortellini, sausage, veggies, and herbs
• Customizable for gluten-free, vegetarian, or low-carb diets
• Perfect for meal prep or leftovers

Ingredients You’ll Need

How to Make Sausage Tortellini Soup (Step-by-Step)

1. Brown the sausage: Sauté in a large Dutch oven until browned.
2. Sauté veggies: Add diced onions, carrots, celery; cook until soft.
3. Add garlic + liquids: Stir in garlic, then add tomatoes and broth.
4. Simmer: Let flavors meld for 10-15 minutes.
5. Add tortellini: Cook until tender (5-7 mins).
6. Stir in spinach + herbs: Let wilt, then serve warm.

Cooking Tips & Tricks

• Browning sausage well enhances flavor—don’t rush it.
• Add a Parmesan rind while simmering for extra umami.
• Store in the fridge up to 4 days, or freeze for up to 3 months.
• Gently reheat on the stove to avoid overcooking tortellini.

Serving Suggestions

Pair this soup with:

• Garlic bread or crusty baguette
• A Caesar or garden salad
• A glass of Chianti or Pinot Grigio for the grownups

Customization Ideas

• Make it vegetarian: Use plant-based sausage + veggie broth.
• Gluten-free: Swap tortellini with gluten-free ravioli.
• Low-carb: Use zucchini noodles or cauliflower instead of pasta.

Common Mistakes to Avoid:

• Not Browning the Sausage Well: This is a flavor superpower! Don’t just cook the sausage until it’s no longer pink; let it get nicely browned and even a little crispy. Those browned bits add immense depth to your soup’s broth.
• Adding Tortellini Too Early: Cheese tortellini cooks very quickly! If you add it too soon, it can become mushy or fall apart. Wait until the last 5-7 minutes of simmering, or as directed by your package, to drop it in.
• Overcrowding the Pot (for browning): If you’re browning a large amount of sausage, do it in batches if your pot isn’t big enough. Crowding the pan can steam the sausage instead of browning it, which means less flavor development.
• Forgetting to Scrape the Bottom: After browning the sausage and sautéing any veggies, make sure to deglaze the pot (add a splash of liquid and scrape up all those flavorful browned bits). These “fond” pieces are pure flavor!

Frequently Asked Questions (FAQs)

Q: Can I use different types of sausage for this soup? A: Absolutely! Italian sausage (mild, sweet, or spicy) is classic, but you can also use chicken sausage, turkey sausage, or even a vegetarian sausage. Adjust the seasoning as needed if you switch to something less flavorful.

Q: What kind of tortellini should I use? A: Any cheese tortellini works great! You can use fresh, refrigerated tortellini (which cooks fastest), or frozen tortellini. Just follow the package directions for cooking time, usually adding it for the last few minutes. You could even try spinach or mushroom tortellini for a twist!

Q: My soup is a little thin. How can I thicken it? A: If you prefer a thicker sausage tortellini soup, you have a few options: * Simmer longer: Let it simmer uncovered for an extra 10-15 minutes to reduce some liquid. * Mash some veggies: Scoop out about 1/2 cup of cooked potatoes or carrots (if you added them), mash them, and stir back into the soup. * Cornstarch slurry: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the simmering soup and cook for another 2-3 minutes until thickened.

Q: Can I add more vegetables to this one-pot soup? A: Please do! This soup is very adaptable. Diced carrots, celery, bell peppers, or even a handful of fresh spinach (stirred in at the very end until wilted) would be delicious additions.

Q: How do I store leftovers, and can I freeze this soup? A: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For best results, if you plan to freeze, you might want to cook the tortellini separately and add it when reheating. Tortellini can get mushy when frozen and then reheated in soup. Without the tortellini, the broth and sausage base freezes well for up to 3 months.

Printable Recipe Card

Here’s a shareable recipe card perfect for pinning:

Sausage Tortellini Soup Recipe Card

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 6 cups chicken broth
• 20 oz cheese tortellini
• 3 cups fresh spinach
• ½ cup fresh basil (or 1 tbsp dried)
• 2 tbsp fresh oregano (or 1 tsp dried)
• ¼ cup fresh parsley (or 1 tsp dried)
• Salt & pepper to taste

Instructions

1. In a Dutch oven, brown sausage over medium heat. Remove excess grease.
2. Add onion, carrot, and celery. Sauté 5–7 minutes.
3. Stir in garlic, cook 1 minute.
4. Add crushed tomatoes & chicken broth. Bring to a simmer.
5. Add tortellini, cook until tender (5–7 mins).
6. Stir in spinach and herbs. Simmer 2–3 mins.
7. Season to taste. Serve hot with crusty bread.

✅ Store in fridge 4 days or freeze for 3 months.

Pin it now for your next cozy dinner night!