The first time I made Sausage Tortellini Soup I came home tired from work and wanted something fast and warming, the kettle was already on and the scent of browned sausage and garlic made the whole kitchen feel like a small, calm refuge.
Why You’ll Love It
This soup is quick, filling, and low fuss, perfect for weeknights when time and patience are limited, it feeds a family without a lot of chopping, and the mix of tender tortellini and savory sausage wins over both kids and adults.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage removed from casings
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups low sodium chicken broth
- 1 can 14.5 ounce diced tomatoes undrained
- 9 ounce fresh or frozen cheese tortellini
- 2 cups baby spinach
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup grated Parmesan plus more for serving
- Crusty bread for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon, about 5 minutes.
- Push sausage to the side then add diced onion, cook until translucent about 4 minutes, add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes with their juices, stir in oregano and pepper, bring to a simmer.
- Add tortellini and simmer until tender, 5 to 8 minutes for fresh and 8 to 10 minutes for frozen, stir occasionally to prevent sticking.
- Stir in baby spinach and cook 1 to 2 minutes until wilted, taste and add salt if needed.
- Remove from heat, ladle into bowls, and finish with grated Parmesan and a slice of crusty bread.
Recipe Variations
- Creamy version Add 1/2 cup heavy cream near the end for a richer broth and reduce broth by 1/2 cup.
- Turkey sausage swap Use ground turkey sausage for a leaner dish and add a splash of lemon juice to brighten flavors.
- Veggie forward Omit sausage, add sliced mushrooms and a can of drained chickpeas for protein.
- Spicy kick Use hot Italian sausage and 1/4 teaspoon crushed red pepper for added heat.
Make Ahead: You can brown the sausage and make the broth up to 2 days ahead, cool and refrigerate in an airtight container, when ready reheat, add tortellini and spinach and finish as directed; for longer storage freeze the broth and cooked sausage separately for up to 3 months but do not freeze the soup with tortellini because the pasta will become mushy.
Frequently Asked Questions
Can I make this vegetarian Yes swap the sausage for mushrooms and chickpeas and use vegetable broth instead of chicken broth.
Is it safe to freeze the soup You can freeze the soup without tortellini for up to 3 months, add fresh or frozen tortellini when reheating.
How long does leftovers keep in the fridge Leftovers keep well for 3 to 4 days in an airtight container, reheat gently on the stove.
Can I use a different pasta Yes, use small filled pasta or short shapes like orecchiette but check cooking times.
Sausage Tortellini Soup
This soup is quick, filling, and low fuss, perfect for weeknights when time and patience are limited, it feeds a family without a lot of chopping, and the mix of tender tortellini and savory sausage wins over both kids and adults.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage removed from casings
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups low sodium chicken broth
- 1 can 14.5 ounce diced tomatoes undrained
- 9 ounce fresh or frozen cheese tortellini
- 2 cups baby spinach
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 1/4 cup grated Parmesan plus more for serving
- Crusty bread for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it up with a spoon, about 5 minutes.
- Push sausage to the side then add diced onion, cook until translucent about 4 minutes, add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth and diced tomatoes with their juices, stir in oregano and pepper, bring to a simmer.
- Add tortellini and simmer until tender, 5 to 8 minutes for fresh and 8 to 10 minutes for frozen, stir occasionally to prevent sticking.
- Stir in baby spinach and cook 1 to 2 minutes until wilted, taste and add salt if needed.
- Remove from heat, ladle into bowls, and finish with grated Parmesan and a slice of crusty bread.
Conclusion
This Sausage Tortellini Soup is a practical weeknight solution that still feels thoughtful, it comes together quickly, stores well, and adapts to what is in the fridge, trust the simple steps, start with good sausage and broth, and adjust seasonings to your family taste so you can have a satisfying bowl ready with minimal fuss.
