This Italian sausage tortellini soup is everything you want in a weeknight dinner: hearty, flavorful, and ready in just 35 minutes.
With one pot, minimal prep, and maximum comfort, it’s a family favorite you’ll make again and again. You don’t even need to pre-cook the tortellini; we’ll show you how to keep them perfectly tender right in the pot!
Table of Contents
Before You Get Started
A few quick notes will help you get the best results:
- Don’t pre-cook the tortellini! Add them directly to the simmering soup in the last 5-7 minutes. Pre-cooking leads to mushy pasta when reheated.
- Brown that sausage well. Take the extra 2 minutes to get good color on your Italian sausage (those crispy bits add incredible flavor to the broth).
- Choose your tortellini wisely. Refrigerated cheese tortellini is the quickest option, but frozen works too (just add 2 extra minutes cooking time). Avoid dried tortellini; it takes too long and throws off the timing.
- Watch your simmer. Once you add the tortellini, keep the heat at a gentle simmer, not a rolling boil. Too much agitation = torn pasta.
- Spinach goes in last. Literally the final 30 seconds. It wilts instantly and keeps its vibrant color.
** Tip: Keep a splash of broth or cream handy for thinning leftovers since the pasta will soak up liquid as it sits.
Ingredient Highlights
- We tested this recipe with spicy, mild, and sweet Italian sausage, and the spicy worked best. It adds the most depth of flavor, cuts through the rich cream and cheese, and doesn’t make the soup too spicy. Even the kids love it!
- Use bulk Italian sausage if you can find it (for ease), or remove the casings from links if necessary. They both taste great; the links just add an extra step.
- Chicken broth offers a more mild flavor, while beef broth is richer. Pick your favorite! We recommend low sodium broth so that you can control the salt in your soup.
- A family-size package of Giovanni Rana 5-cheese tortellini holds up well in this dish and tastes great.
- Fresh spinach is our preference for flavor, texture, and ease. Frozen spinach will work in a pinch, but you’ll need to thaw it first and squeeze out all of the excess liquid so that it doesn’t water-down your soup.
Step-by-Step: How to Make Italian Sausage Tortellini Soup
Here’s how to bring it together, including a few of Grandma’s best tips that you won’t find in the recipe card:
Step 1: Brown the Sausage
Start by heating the olive oil in a Dutch oven and browning the sausage. Break it up with a spoon so it cooks evenly.
** Tip: If you’re starting with sausage links, remove the casings first so that you can crumble the meat in the pot.
Step 2: Build Your Flavor Base
Add the onion and garlic to the pot. Cook until the onion softens and the garlic smells fragrant. This step builds a flavorful base. Brown the sausage until it’s a deep golden brown with crispy edges (this takes about 5-7 minutes total), then drain off the excess grease.
** Pro Tip: Deglaze with just a splash of your broth to scrape up all those flavorful bits before moving on to the next step.
Step 3: Simmer the Soup
Pour in the broth, diced tomatoes, tomato sauce, Italian seasoning, and a bit of sugar. Bring it all to a boil, then cover and let it simmer gently for about 15 minutes so the flavors meld together (you’re looking for little bubbles here; not rapid boiling). Don’t add extra salt until you’ve had a chance to taste it, since the broth and sausage might add enough salt on their own.
** Flavor Enhancer: The sugar balances the acidity of the tomatoes and adds depth without making the soup taste too sweet.
Step 4: Cook the Tortellini
Uncover the pot and add the tortellini. Refrigerated pasta usually cooks in 3 to 5 minutes. Frozen will take a few more. Check early so the pasta doesn’t overcook and get mushy.
** Quick Note: Resist the urge to stir constantly; gentle occasional stirring prevents the pasta from tearing.
Step 5: Finish with Cream and Greens
Turn the heat to low and stir in the cream. Add a handful of fresh spinach if you like and let it wilt in the hot broth (this only takes about 30 seconds). Season with pepper and garnish each bowl with Parmesan and herbs.
** Tip: A tiny splash of balsamic vinegar or lemon juice brightens the dish.
Variations and Customizations
- Protein Options: Swap hot sausage for mild, or even try chicken sausage or turkey sausage if you prefer. Stir in white beans or cannellini for extra fiber and creaminess. Instead of Italian sausage, try meatball tortellini soup or chicken tortellini soup.
- Cream Alternative: Instead of the cream, stir in 4 to 8 ounces of softened, cubed cream cheese at the end until it melts smoothly into the broth. Lighten it up with half-and-half instead of cream, or try evaporated milk. Dairy-free? Cashew cream stirred in at the end should work well.
- Slow Cooker Adaptation: Brown the sausage first, then combine everything except the tortellini and spinach in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add the tortellini in the final 30 minutes on high, and the spinach in the last 5 minutes.
- Veggie add-ins: Spinach and kale are classics, but carrots, celery, diced zucchini, or fire-roasted tomatoes also add flavor and body.
- Pantry additions: A spoonful of tomato paste, a pinch of fennel seed, or even a Parmesan rind simmered in the broth can deepen the flavor. Make it spicy with a pinch of red pepper flakes.
** Tip: Save Parmesan rinds in the freezer. Drop one into soups like this for an instant flavor boost.
Preparation and Storage Tips
This soup is best fresh, but with a few tricks, you can make it ahead or save leftovers:
- Make ahead: Cook the soup through the simmer stage, then refrigerate. Reheat and add tortellini and cream right before serving so the pasta stays firm and the cream doesn’t split.
- Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, thinning with a splash of broth if needed.
- Freezer tip: Freeze the soup base without the pasta or cream for up to 3 months. Add tortellini and cream after reheating. This keeps the pasta from turning mushy.
- Reheating secret: Add a splash of broth and reheat gently on the stove (not microwave) for best texture.
Frequently Asked Questions
- Do I need to cook tortellini before adding it to the soup? No. The tortellini cooks right in the pot of simmering broth.
- How do I keep the tortellini from getting mushy? Wait to add the tortellini at the very end, just before serving. If you’re making the soup in advance, slightly undercook the tortellini and cool the soup before refrigerating (the pasta will continue cooking as it sits in the hot broth and when it’s reheated). Another option is to wait to add the pasta to the soup base until just before serving.
- What should I serve with tortellini soup? Pair this dish with homemade garlic bread, a crisp green salad tossed in red wine vinegar dressing, or roasted root vegetables.
- Can I use beef broth instead of chicken? Absolutely! Beef broth provides a richer flavor, while the chicken broth is more subtle and mild.
- Can I make this soup creamy? Yes, you can increase the cream until the soup reaches your desired consistency. You might prefer 2 cups of cream (or more) rather than just 1 cup.
What to Serve with Italian Sausage Tortellini Soup
This comfort food soup is hearty on its own, but it really satisfies with a few simple sides:
Bread Options
- Classic garlic bread (homemade or store-bought)
- Pull apart garlic bread
- Cheesy breadsticks
- Rosemary focaccia
- Crusty baguette slices
Salad Pairings
- Simple arugula with lemon vinaigrette
- Caesar salad (the crunch pairs perfectly)
- Italian chopped salad
** Tip: Don’t skip the Parmesan and fresh basil on top. They make it taste like something you’d order in a cozy Italian café.
Related Recipes
Watch How to Make It
Creamy Sausage Tortellini Soup
Equipment
Ingredients
- 2 teaspoons olive oil
- 1 lb. ground hot Italian sausage, casings removed
- 1 small yellow onion, diced (about 1 cup)
- 1 tablespoon minced garlic (about 3 cloves)
- 4 cups low-sodium beef broth or low-sodium chicken broth
- 1 (28 ounce) can petite diced tomatoes (not drained)
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon sugar
- 16-20 ounces fresh refrigerated cheese tortellini
- 1 cup heavy cream or half-and-half, at room temperature (use up to 2 cups for a richer, creamier broth)
- 2 cups fresh baby spinach leaves (optional)
- Kosher salt and ground black pepper, to taste
- Grated Parmesan cheese, for garnish
- Chopped fresh basil or parsley, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook until the meat starts to brown, breaking it up with a wooden spoon, about 2 minutes. Add the onion and garlic; cook, stirring, until the sausage is no longer pink and the onion softens, about 3-5 more minutes. Drain off the excess grease.
- Stir in the broth, diced tomatoes with their juices, tomato sauce, Italian seasoning, and sugar. Bring the mixture to a boil; cover, reduce the heat to low, and simmer covered for 15 minutes.
- Remove the lid, add the tortellini, and cook according to the package directions for al dente, about 3-5 minutes. Reduce the heat to the lowest setting. Stir in the cream and cook just until warmed through, about 1-2 more minutes. Add the spinach (if using) and let it wilt in the hot broth for about 30-60 seconds. Taste and season with salt and pepper, if desired.
- Ladle into bowls and garnish with Parmesan cheese and fresh herbs.
Notes
- Don’t pre-cook the tortellini; add it directly to the soup.
- In general, refrigerated tortellini requires 5-7 minutes, while frozen requires 7-9 minutes. Check the recommended timing on your package to be sure, though (mine is sometimes done in as little as 3 minutes).
- Keep the broth at a gentle simmer to prevent tearing.
- The spinach goes in last, since it only needs about 30 seconds to wilt in the hot broth.
- For meal prep, store the soup base and tortellini separately.
- Add extra broth when reheating leftovers.
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