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Side shot of two bowls of Italian sausage tortellini soup on a wooden table.
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Italian Sausage Tortellini Soup

An easy, cozy dinner that's ready for the table in about 30 minutes!
Course Dinner
Cuisine Italian
Keyword italian sausage and tortellini soup, italian sausage tortellini soup, sausage tortellini soup, tortellini soup with italian sausage
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 people
Calories 465kcal
Author Blair Lonergan

Equipment

Ingredients

  • 2 teaspoons olive oil
  • 1 lb. ground Italian sausage
  • 1 small onion, diced (about 1 cup)
  • 1 tablespoon minced garlic
  • 4 cups low-sodium beef broth (or more to thin the soup if desired)
  • 1 (28 ounce) can petite diced tomatoes (not drained)
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 16-20 ounces fresh refrigerated cheese tortellini pasta
  • ½ cup shredded Parmesan cheese, plus additional for garnish
  • Kosher salt and ground black pepper, to taste
  • Chopped fresh basil or parsley, for garnish

Instructions

  • In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the sausage, onion, and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the sausage is no longer pink, about 5-7 minutes. Drain off excess grease.
    Process shot of browning Italian sausage with onion in a Dutch oven.
  • Stir in the broth, diced tomatoes, tomato sauce, and Italian seasoning. Bring to a boil; cover, reduce the heat to low, and simmer (covered) for 15 minutes.
    Process shot showing how to make Italian sausage tortellini soup.
  • Remove the lid, add the tortellini, and cook just until tender, about 5-7 more minutes. Stir in Parmesan cheese. Taste and season with salt and pepper, if necessary.
    Square overhead image of tortellini soup with italian sausage in a dutch oven.
  • Serve soup immediately, and garnish with additional cheese and fresh herbs.
    Close up front shot of two bowls of sausage tortellini soup on a wooden table with salad and bread.

Notes

  • This soup has a thick texture — almost like a stew. Feel free to stir in extra broth at the end to thin the soup, if desired.
  • Use spicy Italian sausage for even more flavor, or add crushed red pepper flakes for extra heat in the broth.
  • Start with low-sodium broth, since the Parmesan cheese and tortellini are quite salty on their own. You can always add extra salt to taste at the end, if desired.
  • I prefer the quick-cooking, fresh taste of refrigerated cheese tortellini. If you would like to substitute with dry tortellini or frozen tortellini, just adjust the cooking time according to the package instructions on your specific product. You may also need to add more broth to the pot, since dry pasta will absorb more liquid than fresh pasta while it cooks.
  • Garnish each bowl of soup with chopped fresh parsley or other herbs, and an extra sprinkling of grated Parmesan cheese.

Nutrition

Serving: 1/8 of the soup | Calories: 465kcal | Carbohydrates: 37g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 1364mg | Potassium: 862mg | Fiber: 5g | Sugar: 8g | Vitamin A: 503IU | Vitamin C: 15mg | Calcium: 219mg | Iron: 4mg