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Sausage Tortellini Soup

Get ready to warm your soul with a big ole bowl of cheesy, meaty comfort! This hearty sausage tortellini soup is just what the doctor ordered on a chilly night. One spoonful of this cozy concoction will have you feeling downright toasty in no time. I’m so pumped to share this soul-soothing recipe with y’all!
This soup is comfort in a bowl, y’all. Pillowy pockets of cheese-stuffed tortellini and juicy crumbles of savory Italian sausage simmer away in a rich, tomatoey broth that’s going to stick to your ribs. The flavors here are simple but full of warmth and satisfaction.
As soon as this bubbly pot of goodness starts simmering away on the stove, the incredible aromas will envelop your whole kitchen in a big ol’ hug. I’m talking about notes of aromatic tomatoes, sizzling sausage, and garlic and onions dancing together in harmony. Those smells will lure your crew to the kitchen quicker than you can say “dinner’s ready!”
When you sit down with a steaming bowl of this soup, get ready for a major comfort food experience! Every spoonful delivers a little bit of heaven. You’ve got tender pasta pillows filled with molten cheese just waiting to burst into your mouth. Chunks of seasoned sausage add little pops of savory meatiness in each bite. And the tomato broth wraps it all up in a cozy, heartwarming blanket of flavor.
I don’t know about you, but this is the kind of feel-good food my soul craves! Now let’s get cooking, friends! I can’t wait for you to experience the magic of this wonderful sausage tortellini soup. It’s the ultimate edible hug on a chilly evening!

What kind of sausage should I use?
I like to use spicy Italian sausage, but sweet Italian or andouille would also kick up the flavor. Use whatever sausages make your tastebuds do a happy dance!

Can I use frozen tortellini instead of fresh?
You betcha! Just make sure to thaw those little frozen pillows of joy first, then use around 2 cups in the recipe.

What type of tomatoes work best?
Go for a 28-ounce can of crushed tomatoes. The crushed consistency makes the soup super silky.

Can I toss in some veggies?
Absolutely! Throw in a few handfuls of spinach or kale at the end until they get nice and wilted. Nutritious and delicious!

Is this soup freezer-friendly?
You know it! Let the soup chill completely, then stash it in airtight containers in the freezer for up to 3 months.

Let’s talk ingredients:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 1 tablespoon olive oil
  • 1 pound Italian sausage, removed from casings
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 28 oz can crushed tomatoes
  • 2 cups fresh cheese tortellini
  • 1⁄4 cup chopped parsley
  • Grated parmesan cheese, for serving
  • Instructions:
  1. Grab a large pot (at least 6 quarts) and add the olive oil. Heat it up over medium heat until shimmering, about 2 minutes.
  2. Add the Italian sausage to the hot oil. Use a wooden spoon to break up the meat into small crumbles as it browns. Cook for about 5 minutes, stirring frequently, until the sausage is nicely browned with crispy bits.
  3. Toss in the chopped onions and minced garlic. Cook for 2 minutes, stirring constantly, until softened and aromatic. Be careful not to let the garlic burn.
  4. Pour in the chicken broth and crushed tomatoes. Scrape any browned bits from the bottom of the pot. Bring the liquid up to a boil.
  5. Once boiling, add the fresh tortellini. Give everything a good stir.
  6. Reduce the heat to a gentle simmer. Let cook for 8-10 minutes, stirring occasionally, until the tortellini is plump and tender but not falling apart.
  7. Turn off the heat. Stir in the chopped parsley so it wilts a bit in the residual heat.
  8. Ladle the hot soup into bowls and top each with freshly grated parmesan cheese. Eat immediately and enjoy every hearty bite!

Cooking Tips:

  • Look for wide, shallow pots to allow for faster evaporation – this helps intensify the flavors.
  • Cook the sausage over medium heat to render the fat slowly and develop crispy browned bits.
  • Add a splash of olive oil if your sausage is lean and needs more fat for browning.
  • Chop the onions and garlic while the sausage browns to maximize efficiency!
  • Stir occasionally while simmering so the soup doesn’t stick to the bottom of the pot.
  • Check tortellini regularly as it cooks. You want it tender, not mushy.
  • Let the soup sit 5-10 minutes before serving so the flavors meld.
  • Garnish bowls with extra parsley, red pepper flakes, or Parmesan for a pop of color and flavor.

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