The Best Sausage Tortellini Soup Recipe

There’s something so comforting about a big pot of soup simmering on the stove, especially as the weather starts to cool down. This sausage tortellini soup has quickly become one of my go-to recipes for fall and winter. It’s packed with hearty ingredients like beef sausage, tender tortellini, and a mix of vibrant veggies. Plus, it comes together in one pot, making it perfect for an easy weeknight dinner that feels like a warm hug in a bowl.

One of my favorite things about this soup is how adaptable it is. Whether you’re craving something spicy, a little extra veggie-packed, or even creamy, this soup has endless possibilities. Let’s dive into what makes this tortellini soup so special and why you’re going to want to make a big batch of it to enjoy all week.

this RECIPE

A personal twist on a classic comfort soup

I still remember the first time I tried a tortellini soup – it was at a friend’s dinner party, and I was immediately hooked. There was something about the combination of cheesy tortellini, savory broth, and tender vegetables that just hit the spot. But when I tried making it at home, I thought, “Why not add sausage to give it an extra kick?” I swapped out plain ground beef for mild beef sausage, and suddenly, the soup had a depth of flavor that made it even more satisfying.

Since then, this recipe has evolved in my kitchen to include a few secret ingredients that make it extra rich and flavorful. Now it’s a staple on chilly evenings when all I want to do is curl up with a warm bowl of soup.

A little history on tortellini soup

While tortellini soup feels like a modern twist on Italian comfort food, its roots are tied to traditional Italian cuisine. Tortellini itself hails from the Emilia-Romagna region of Italy, where it’s often served in broth or cream-based sauces. The legend goes that tortellini was inspired by Venus, the goddess of love – the pasta shape is said to resemble her navel. Over time, the humble tortellini has found its way into countless recipes around the world, including hearty soups like this one. By adding ingredients like sausage and sauce, we’re giving a nod to classic Italian flavors while making it our own.

Let’s talk ingredients: flavor boosters and substitutions

Each ingredient in this sausage tortellini soup adds something unique. Here’s what you’ll need:

• Beef sausage: This is the heart of the soup, adding a rich, savory flavor. I like using mild sausage, but if you enjoy a bit of heat, try a spicy version! If you can’t find beef sausage, ground beef with a bit of extra Italian seasoning also works well.
• Carrots, celery, and onion: This trio is known as a “mirepoix,” a classic base for many soups and stews. The carrots add a hint of sweetness, while the celery and onion give a savory depth. If you’re out of one, feel free to add more of another or throw in a bell pepper.
• Italian seasoning and garlic: These seasonings give the soup its classic Italian flavor. You can mix your own blend of dried basil, oregano, and thyme if you don’t have Italian seasoning on hand.
• Chicken broth: I recommend low-sodium chicken broth so you can control the saltiness. Beef broth is also an option if you want a heartier flavor, but I find that chicken broth keeps it light and lets the tortellini shine.
• Diced tomatoes and sauce: The combination of diced tomatoes and sauce gives the soup a rich, slightly tangy base. The sauce adds extra flavor without needing to cook the tomatoes for hours.
• Fresh cheese tortellini: This is the fun part! Fresh tortellini cooks quickly and adds a delicious cheesiness. You can use frozen tortellini in a pinch, just add a few extra minutes to the cook time.
• Spinach (optional): Spinach adds a pop of color and a dose of nutrients. Feel free to skip it if you’re not a fan, or swap it for kale or arugula for a different twist.
• Parmesan cheese and parsley: These are optional, but I highly recommend a sprinkle of Parmesan and fresh parsley on top for an extra touch of flavor.

Kitchen gear: What you need (and what you can skip)

This recipe is super forgiving when it comes to kitchen tools. Here’s what I recommend:

• Large soup pot or Dutch oven: A big pot is essential for this recipe since you’ll be adding a lot of ingredients. If you have a Dutch oven, it’s perfect for retaining heat and cooking everything evenly.
• Wooden spoon: I find that a wooden spoon works best for breaking up the sausage as it browns and stirring everything together. It’s sturdy and won’t scratch your pot.
• Sharp knife and cutting board: With all the chopping involved, you’ll want a good knife to make quick work of your veggies.
• Ladle: This makes serving so much easier, especially if you want to get a nice mix of sausage, veggies, and tortellini in each bowl.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Ready to make this delicious soup? Let’s go through the steps together.

1. Brown the sausage: Start by adding your beef sausage to a large soup pot over medium-high heat. Cook it until browned, breaking it up with a wooden spoon as it cooks. Once it’s nicely browned, drain off any excess fat (this helps keep the soup from getting greasy).
2. Add the veggies: Toss in the diced carrots, onion, and celery. Cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. The veggies should be just starting to soften – they’ll finish cooking in the broth.
3. Season it up: Add the Italian seasoning, garlic, salt, and pepper. Stir everything together and cook for another minute. This short cooking time for the garlic brings out its flavor without letting it burn.
4. Pour in the liquids: Now, add the chicken broth, diced tomatoes, and sauce. Give everything a good stir, then bring it to a gentle simmer. Cover the pot, reduce the heat to medium, and let it simmer for about 15 minutes. This will soften the carrots and meld all the flavors together.
5. Add the tortellini: After 15 minutes, stir in the fresh tortellini. Cover the pot again and let it cook for about 5-6 minutes, or until the tortellini is tender. If you’re using frozen tortellini, just add a couple extra minutes.
6. Finish with spinach: If you’re adding spinach, stir it in just before serving. The heat of the soup will wilt it quickly.
7. Serve and enjoy: Ladle the soup into bowls and top with a sprinkle of Parmesan cheese and fresh parsley if you like.

Variations to make it your own

This soup is super versatile! Here are some fun ways to change it up:

• Creamy version: For a creamy twist, add ½ cup of heavy cream or half-and-half just before serving. It makes the soup rich and velvety.
• Low-carb option: Skip the tortellini and add zucchini noodles or cauliflower rice. You’ll still get the flavors of the soup with a lighter base.
• Vegetarian version: Substitute the sausage with plant-based sausage crumbles and use vegetable broth instead of chicken broth.
• Seasonal veggies: Try adding diced butternut squash or sweet potatoes for a fall-inspired twist. They’ll add natural sweetness and pair well with the sausage.
• Extra herbs: Fresh basil, rosemary, or thyme can add a lovely freshness. Just sprinkle some in during the last few minutes of cooking.

How to serve and garnish for maximum coziness

When serving this soup, I like to ladle it into big, cozy bowls and top each with a generous sprinkle of Parmesan cheese and a few fresh parsley leaves. You can also add a drizzle of olive oil or a crack of black pepper for a little extra flair. Serve it with a side of crusty bread – garlic bread or a warm baguette are perfect for dipping into the broth.

Beverage pairings

This soup is hearty and savory, so it pairs beautifully with light, refreshing drinks:

• Sparkling water with a twist of lemon: The slight acidity balances out the richness of the soup.
• Iced tea: A classic black iced tea with a splash of lemon works well here, especially if you’re serving this on a warmer day.
• Apple cider: Warm apple cider brings a bit of sweetness and complements the earthy flavors of the soup, making it perfect for fall.

Storing and reheating tips

If you have leftovers, this soup stores well in the fridge for up to 3 days. Just keep in mind that the tortellini will continue to absorb liquid, so the soup might thicken over time. To reheat, warm it gently on the stove, adding a splash of broth or water if it’s too thick.

For longer storage, you can freeze the soup before adding the tortellini. When you’re ready to eat, thaw the soup, bring it to a simmer, and add fresh tortellini to cook through.

Scaling the recipe for a crowd or a cozy meal for two

This recipe is easy to double if you’re feeding a crowd – just use a large pot! If you’re cooking for two, you can halve the ingredients, but I’d still make the full amount of broth for a more satisfying bowl. The soup also makes great leftovers!

FAQs

Can I use dried tortellini instead of fresh?
Yes! Just adjust the cook time according to the package instructions, as dried tortellini will take a few minutes longer to cook.

What other greens can I add instead of spinach?
Kale or arugula work well! Just add them at the end, like you would with spinach, so they stay bright and tender.

Is there a way to make this spicier?
Absolutely. Use spicy sausage or add a pinch of red pepper flakes for a little heat.

Can I make this soup ahead of time?
Yes! Just hold off on adding the tortellini until you reheat the soup, so it doesn’t get too soft.

What type of Parmesan should I use?
Freshly grated Parmesan adds the best flavor. Avoid the powdered kind if possible, as it won’t melt as nicely.

This sausage tortellini soup is the ultimate comfort food for a cozy night in. I hope you love it as much as I do – don’t be afraid to make it your own and share it with friends and family. Happy cooking!

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