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The sausage tortellini soup served in a white bowl served with sliced bread and butter.
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Sausage Tortellini Soup

Sausage tortellini soup is a hearty, flavorful dish that makes an easy and satisfying meal. This comforting soup is packed with Italian sausage, cheese tortellini, and vegetables, all simmered in a rich, delicious broth. With a perfect mix of protein, pasta, and veggies, it’s a great choice for weeknight dinners.
Course Soup
Cuisine American
Keyword Italian sausage, tortellini
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 523kcal

Ingredients

  • 1 tablespoon Olive Oil
  • 1– 1¼ pound Mild Italian Sausage casing removed and torn into small pieces (or use bulk sausage)
  • 1 Small Onion finely diced
  • 1 Large Carrot cut into ¼-inch rounds or halved/quartered if large (use 2 small carrots if needed)
  • 1 Celery Rib diced
  • 3-4 Garlic Cloves minced
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon Black Pepper
  • Pinch of Crushed Red Pepper optional
  • 1 (14-ounce) Can Diced Tomatoes, do not drain (we use fire-roasted tomatoes)
  • 4 cups Chicken Broth
  • 2 cups Water
  • 8-9 ounces Cheese Tortellini refrigerated variety
  • 5-6 ounces Spinach, Kale, Chard, or a combination of greens (we used a mix of baby kale and spinach)
  • Salt to taste (if needed at the end)

Instructions

  • 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 with a wooden spoon or spatula until browned.
  • Drain excess oil from the pot, if needed (see note #1).
  • Lower the heat to medium and add the onions, carrots, and celery. Cook for 3 minutes, stirring frequently.
  • Stir in the garlic, Italian seasoning, black pepper, and crushed red pepper (if using). Cook for 1 minute, stirring constantly.
  • Add the diced tomatoes, chicken broth, and water. Stir well, scraping up any bits stuck to the bottom of the pot.
  • Raise the heat to high and bring the broth to a boil (about 5 minutes). Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, stirring occasionally.
  • Add the tortellini and stir. Raise the heat to medium and cook uncovered for 6-8 minutes, following the package instructions. Keep the soup at a gentle boil, adjusting the heat as needed.
  • Stir in the greens (spinach, kale, or chard) and cook for 2-3 minutes, until wilted.
  • Taste the soup and add salt if needed. As a reference, we did not add extra to ours.

Notes

  • To drain excess oil, remove the pot from heat, mound the sausage to one side, and tilt the pot so the oil pools on the other side. Use a ladle or spoon to scoop it out, then return the pot to heat.
  • If you're sensitive to salt, use low-sodium broth and canned tomatoes.
  • The pasta will absorb broth as it sits. If the soup thickens too much, add more broth and simmer for a few minutes.
  • If using frozen tortellini, adjust the cooking time as needed.

Nutrition

Serving: 2.25cups | Calories: 523kcal | Carbohydrates: 27g | Protein: 23g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 91mg | Sodium: 1589mg | Potassium: 618mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4349IU | Vitamin C: 17mg | Calcium: 149mg | Iron: 4mg