Sausage Tortellini Soup

What’s new in this recipe

This recipe was originally published on May 19, 2020, and we've made some great updates! We’ve refreshed the photos, numbered the instructions for easier step-by-step guidance, and streamlined the ingredients and instructions for a smoother cooking process. We also added a substitutions and variations section to give you more options and included "jump to" links for simple navigation. We hope these updates make the recipe even easier to follow and more enjoyable to cook!

Ingredients

• Oil – We use olive oil, but you can use your favorite cooking oil.
• Sausage – Mild, hot, or sweet Italian sausage makes this soup hearty and flavorful.
• Produce – Onion, carrots, celery, and fresh greens add flavor and nutrients. For the greens, you can use spinach, kale, chard, or a combination for extra variety.
• Seasoning – Simply seasoned with Italian seasoning (This recipe was previously published with dried oregano, basil, and thyme instead of Italian seasoning- changed as part of a recipe streamlining update.)
• Pantry staples – Canned diced tomatoes (we like fire-roasted) and chicken broth add depth of flavor. Water is also used to make the broth.
• Tortellini – We use fresh, three-cheese refrigerated tortellini for the best texture. If using frozen tortellini, adjust the cooking time as needed.
• See the recipe card for quantities and preparation.

Easy prep tips

• If using sausage links, remove the casing and tear the sausage into small pieces. This makes it easier to break up once it hits the hot pot.
• Dice the onions finely so they almost dissolve into the broth.
• Slice the carrots evenly so they cook at the same rate. If the rounds are large, cut them in half or quarters.
• For a smooth, easy cooking process, have all your ingredients prepped, measured, and ready to go before you start.

How to make sausage tortellini soup

1. Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook for 4-5 minutes, stirring frequently and breaking up large pieces until browned. Drain excess oil if needed (see recipe tips and notes #1).
2. Lower the heat to medium and add the onions, carrots, and celery. Cook for 3 minutes, stirring frequently.
3. Stir in the garlic, Italian seasoning, black pepper, and crushed red pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, chicken broth, and water. Stir well, scraping up any bits stuck to the bottom of the pot.

5. Bring the broth to a boil over high heat (about 5 minutes). Once boiling, reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
6. Add the tortellini and stir. Raise the heat to medium and cook uncovered for 6-8 minutes, following the package instructions. Maintain a gentle boil, adjusting the heat as needed.
7. Stir in the greens (spinach, kale, or chard) and cook for 2-3 minutes, until wilted.
8. Taste and add salt if needed (as a reference, we did not add extra to ours). Serve and enjoy!

Substitutions and Variations

• Seasoning swap – As mentioned earlier, we’ve replaced a combination of spices with Italian seasoning for ease. However, if you prefer the original blend, use:
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried thyme
• Tortellini – If using frozen tortellini instead of fresh, keep in mind that the temperature of the soup will drop, and it will take longer to return to a boil. This will extend the cooking time, so adjust accordingly.
• Sausage options – If you want a lighter option, ground turkey or chicken Italian sausage works just as well.
• Greens – Swap out spinach, kale, or chard for other hearty greens like collard greens or escarole. If using a sturdier green, add it earlier in the cooking process so it has time to soften.
• Seasoning – If you are sensitive to salt use reduced sodium ingredients like low-sodium broth, canned tomatoes. To make the soup spicier, increase the crushed red pepper flakes or add a dash of hot sauce. For a milder version, simply omit the red pepper flakes.

Storing and reheating instructions

• Refrigerator: Store leftover soup in an airtight container and refrigerate for 3–4 days.
• Freezer: To freeze, let the soup cool completely, then transfer it to an airtight, freezer-safe container. Label with the contents and date and freeze for up to 3 months. Note: The tortellini may soften after freezing and reheating.
• Reheating: If frozen, thaw in the refrigerator overnight before reheating. To reheat, transfer the desired amount to a saucepan and warm over medium to medium-low heat, stirring occasionally, until heated through. Alternatively, microwave the soup in a microwave-safe bowl, stirring every 30 seconds until hot.
• Reheating tip: The tortellini may absorb some broth, thickening the soup. Add a splash of chicken broth or water while reheating to adjust the consistency.
• Food safety: Always reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.