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Sausage Tortellini Soup

This sausage tortellini soup is easy to make with Italian sausage, vegetables, tortellini and a savory tomato-based broth. It’s the perfect comfort soup for cold days and chilly evenings.

We love comforting soup recipes especially when they are pasta filled! Chicken gnocchi soup and crockpot lasagna soup are two more favorites.

Bowl of sausage tortellini soup.
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Italian Sausage Tortellini Soup

A warm bowl of soup on a cold night is so comforting and delicious especially when served with a piece of crusty French bread or garlic bread. This sausage and tortellini soup is hearty, filling and has the best combination of vegetables, protein and pasta!

This Italian sausage tortellini soup is one of my husband’s favorites! The recipe comes from my Aunt Jane’s “Favorites” cookbook and is easy to make and jam packed with hearty flavor. Once you make this sausage tortellini soup, it’ll become one of your favorite meals!

Recipe Ingredients

I love the added texture and cheesy taste that the tortellini gives this soup.

Cooking sausage tortellini soup in pot.

Find the full printable recipe with specific measurements below.

  • Sausage: I like using mild Italian sausage because it has a nice subtle flavor.
  • Tortellini: Feel free to use frozen or fresh tortellini.
  • Onion, carrots, celery: The trifecta of flavor that gives the broth its boost.
  • Garlic: A few cloves adds a nice balance to the veggies.
  • Seasoning: Italian seasoning, salt, and pepper
  • Tomatoes: The acidity of the tomatoes add a nice brightness to the veggies and cuts through the sausage.
  • Broth: I use beef broth to give extra depth and richness to the soup.

How to Make Sausage Tortellini Soup

Sausage and tortellini soup in pot with wooden spoon.
  1. Sauté. Brown the sausage in a large pan and remove any extra fat. Add in chopped onion and cook for 2 minutes, then add garlic, salt and pepper. Continue cooking until onions are tender.
  2. Simmer. Next add broth, tomatoes, water, wine, carrots, celery, Italian seasoning and parsley. Simmer until carrots are tender, about 20-25 minutes.
  3. Serve. About 5-10 minutes prior to serving, add tortellini and cook until tender. Ladle into bowls and top with parmesan and parsley.

Modifications

  • You can add in some fresh spinach or kale if you’d like. Mix the greens gently into the soup right before serving.
  • For a little kick, sprinkle in some red pepper flakes. You can also use hot Italian sausage (instead of mild) for more spice.
  • Feel free to include other veggies like zucchini or mushrooms.
  • You can mix a parmesan cheese rind into the soup to add more flavor while it cooks. Then remove it right before serving.
  • I used plain cheese tortellini, but you can also use spinach and cheese tortellini. If you can’t find tortellini, then cheese ravioli would also taste delicious.
Sausage tortellini soup in ladle.

Recipe FAQs

Can this sausage tortellini soup be made in a crockpot?

You could easily make this recipe in the crockpot! Just add the ingredients to the crockpot and cook on high for 3 to 4 hours. I would just recommend cooking the sausage beforehand and adding the tortellini during the last 30 minutes of cooking

Can I make this vegetarian?

Absolutely! Simply skip the sausage and swap the beef broth for a vegetable broth.

Storing + Freezing

  • To store: This soup will keep in the fridge in an airtight container for about 3 to 5 days. Whenever I make soups with a tomato base, I like to use a glass container for storing so that it doesn’t stain. Sometimes the soup will thicken up a bit in the fridge, so feel free to add a splash of broth when reheating to reach desired consistency.
  • To freeze: If you are planning on freezing it, hold off on adding the tortellini. The pasta doesn’t freeze well and will get mushy when reheating. Just freeze the soup in an airtight container without the tortellini. When ready to eat, boil some fresh tortellini while you reheat your soup. Then combine the two and you’ll have fresh (not soggy!) soup in no time.

Other soup recipes we have been making lately include this Italian wedding soup!

More Italian Soup Recipes

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sausage tortellini soup

Sausage Tortellini Soup

4.86 from 14 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This sausage tortellini soup is easy to make with Italian sausage, vegetables, tortellini and a savory tomato-based broth. It's the perfect comfort soup for cold days
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 8

Video

Ingredients 

  • 1 pound mild italian sausage
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon white pepper , or ground black pepper
  • 32 ounces beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup water
  • ½ cup white cooking wine , or apple juice (optional)
  • 2 cups sliced carrots
  • 1 cup sliced celery
  • 2 teaspoons Italian seasoning
  • 1-2 Tablespoons chopped parsley , plus more to taste
  • 12-16 ounces cheese tortellini , refrigerated or frozen
  • Fresh grated parmesan cheese

Instructions

  • In a large pot, brown sausage over medium heat. Drain fat and add onion. Cook 2 minutes. Add garlic, salt, and pepper. Cook until onions are softened.
  • Stir in broth, tomatoes, water, wine, carrots, celery, Italian seasoning, and parsley. Simmer 20 to 25 minutes, or until the carrots are tender. 
  • Add tortellini 5 to 10 minutes before serving and cook until tender. Season to taste. Ladle into bowls and top with parmesan and parsley.

Notes

To make in crockpot: Add ingredients to the crockpot and cook on high for 3-4 hours. I recommend cooking the sausage beforehand and adding the tortellini during the last half hour. 
Storage: This soup will keep in the fridge in an airtight container for about 3 to 5 days. Whenever I make soups with a tomato base, I like to use a glass container for storing so that it doesn’t stain. Sometimes the soup will thicken up a bit in the fridge, so feel free to add a splash of broth when reheating to reach desired consistency.
Freeze: If you are planning on freezing it, hold off on adding the tortellini. The pasta doesn’t freeze well and will get mushy when reheating. Just freeze the soup in an airtight container without the tortellini. When ready to eat, boil some fresh tortellini while you reheat your soup. Then combine the two and you’ll have fresh (not soggy!) soup in no time.

Nutrition

Calories: 403kcal | Carbohydrates: 31g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 1332mg | Potassium: 667mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5665IU | Vitamin C: 14.4mg | Calcium: 140mg | Iron: 3.6mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Soup
Cuisine: Italian

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Hope you enjoy this family favorite recipe!

Sausage tortellini soup in pot.

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