I recently whipped up my Recipe For Tortellini Soup and was taken aback by the vibrant blend of Italian sausage, garden-fresh tomato, and crisp vegetables. The diced onions, garlic, and red bell pepper mingle perfectly with cheese tortellini and spinach for a satisfyingly rich flavor in every spoonful.

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I gotta tell ya, this sausage tortellini soup is now one of my all-time favorites. I first tried a version when I needed a quick, tasty option for a work potluck and it has stayed with me ever since.

I start by browning 1 lb of Italian sausage (casings removed) with a diced medium onion and 3 minced garlic cloves until the aroma fills my kitchen. Then I toss in 3 diced carrots, 3 celery stalks, and a red bell pepper diced just right.

Next, I add a 28 oz can of diced tomatoes with its juices and 6 cups of chicken broth. The addition of 1 tsp dried basil, 1/2 tsp dried oregano, and a good pinch of salt and pepper makes it extra flavorful.

Finally, I stir in 12 oz cheese tortellini and 4 cups of fresh baby spinach, and top it with 1/4 cup grated Parmesan cheese. This recipe is ideal if you’re looking for a hearty soup for two healthy or even a soul-satisfying meat soup option.

Why I Like this Recipe

I really love this sausage tortellini soup for a bunch of reasons:

1. I like how the spicy Italian sausage mixes with the fresh veggies to create a rich, comforting flavor that makes every spoonful satisfying.
2. I appreciate that the cheese tortellini and spinach add a nice texture and brightness to the soup, so it never feels boring.
3. I love that it’s super easy to whip up on a weeknight and it’s freezer-friendly, so I can always have leftovers ready for another day.
4. I enjoy how the simple blend of herbs, garlic, and chicken broth gives the soup an all-around robust taste that reminds me of home-cooked meals.

This is like, the BEST Sausage Tortellini Soup ever. Its a super simple recipe that’s loaded with veggies, tasty Italian sausage, and cheesy tortellini. Every time i make it, my whole kitchen fills with this amazing smell that makes me feel all warm inside. I know it might not be perfect but that’s what makes it even more special coz it reminds me of when my family and friends gather for a casual dinner. Plus, its really handy if you need to freeze a portion for later. Overall, it’s that easy, comforting meal that i always look forward to eating.

Ingredients

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Italian sausage: Provides hearty protein and bold spices that make the soup super flavorful.
Diced tomatoes: Full of vitamins, fiber and a tangy sweetness that brightens up the broth.
Cheese tortellini: Offers savory carbs and a creamy texture that blends amazingly with the other ingredients.
Baby spinach: Chopped roughly, it adds fresh vitamins and color without overpowering the dish.
Onion and garlic: Impart a basic aromatic flavor that makes the soup subtly rich and complex.

Ingredient Quantities

1 lb Italian sausage casings removed

1 medium onion diced

3 garlic cloves minced

3 carrots peeled and diced

3 celery stalks diced

1 red bell pepper diced

1 (28 oz) can diced tomatoes with juices

6 cups chicken broth

1 tsp dried basil

1/2 tsp dried oregano

Salt and pepper to taste

12 oz cheese tortellini

4 cups fresh baby spinach roughly chopped

1/4 cup grated Parmesan cheese

How to Make this

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1. Heat a large soup pot over medium heat and add the Italian sausage. Break it up with your spoon and cook until it’s browned, about 6-8 minutes.

2. Add the diced onion, minced garlic, diced carrots, diced celery, and diced red bell pepper to the pot. Stir ’em together and let cook until the veggies start to soften, about 5 minutes.

3. Pour in the can of diced tomatoes with its juices and add the 6 cups of chicken broth. Stir in the dried basil, dried oregano, and season with salt and pepper.

4. Bring the soup to a simmer and let it cook for around 10 minutes so all the flavors meld together.

5. Drop in the cheese tortellini into the simmering soup. Stir and cook following the package instructions (usually around 7-8 minutes) until the tortellini float to the top.

6. Stir in the fresh baby spinach and let it wilt into the soup. This should only take about 1-2 minutes.

7. Once the spinach is just wilted, sprinkle in the grated Parmesan cheese.

8. Taste the soup and adjust salt and pepper if needed, stirring well to combine all the flavors.

9. Serve hot and enjoy this comforting bowl of sausage tortellini soup. It’s perfect for dinner and freezer-friendly for later!

Equipment Needed

1. A large soup pot
2. A sturdy wooden spoon
3. A chef’s knife
4. A cutting board
5. A can opener
6. Measuring spoons
7. A ladle

These are all the basic tools you need to prep and cook this sausage tortellini soup. Enjoy cookin it!

FAQ

Can I use turkey sausage instead of Italian sausage?

Sure, you can use turkey sausage, but it might not have exactly the same flavor. Just keep in mind it can be a bit leaner so you might need a little extra oil when browning it.

Do I need to remove the casings from the sausage?

Yes, its better to take out the casings so the meat breaks up easily, mixing well with the veggies and broth.

Can I swap out the cheese tortellini with a different pasta?

Yeah, you can try other stuffed pasta if you like, but note that it might change the soup's texture and overall taste.

Can I make this soup ahead of time and freeze it?

You sure can freeze it. Just be careful when reheating because the tortellini and spinach might get a bit mushy.

What if I want a spicier soup?

You can add a pinch of red pepper flakes or a diced jalapeño along with the veggies. Adjust the heat to your liking.

The BEST Sausage Tortellini Soup Recipe Substitutions and Variations

If you can’t find Italian sausage, try using ground turkey sausage or even pork sausage with extra Italian seasoning to give it a similar kick.
If you run out of onions, you could use leeks or even green onions in a pinch, though they have a milder flavor.
Instead of chicken broth, feel free to swap in vegetable broth or even beef broth if you prefer a richer taste.
If cheese tortellini isn’t available, any filled pasta like ravioli should work, just adjust the cook time so it doesn’t get mushy.
Not a fan of red bell pepper? You can use yellow or green bell pepper to add color and subtle sweetness to the soup.

Pro Tips

1. When browning the sausage, try letting it get extra crispy and make sure you break it up really well cause that gives the soup a richer flavor base.
2. Sauté the veggies just until they soften a little bit so they still have some texture in the soup; overcooking can make them mushy and lose some of that fresh taste.
3. Add the tortellini only when the soup is nearly done, so they don’t get too soft and start falling apart; following the package instructions for cooking time works best.
4. Taste as you go and adjust the seasoning gradually because sometimes the sausage or veggies might already add some salt, and you don’t want it to be too salty.