This easy Sausage Tortellini Soup is a cozy one-pot meal that comes together quickly, making it ideal for busy weeknights. It’s a complete, satisfying high-protein dinner the whole family will love.
Sausage Tortellini Soup
I love this cozy Sausage Tortellini Soup when the weather turns cold. It’s a hearty, high protein main dish soup – perfect for cool evenings or when you want a meal that feels comforting without a lot of effort. Made with cheese-filled tortellini, spinach, and sausage, this soup feels like a warm hug. If you don’t like sausage, try some of my other tortellini soups, like Spinach Tortellini en Brodo, Meatball Tortellini Soup, and Three Cheese Tortellini and Mushroom Soup.
Why You’ll Love This Tortellini Soup
It’s funny because when I feel sick, this is the soup I crave! There’s something about those little tortellini swimming in the broth I find so comforting. Here’s more reason’s to love this soup:
Hearty: The serving size is a huge bowl, very filling!
If you make this tortellini soup, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
Tortellini Soup Ingredients
Here’s everything you need to make this tortellini soup recipe. The exact measurements are in the recipe card below.
Sausage: Remove the casings from sweet Italian chicken or pork sausage links. Premio is my favorite brand. I usually use their chicken sausage.
Mirepoix is chopped celery, onion, and carrot, which are the base for this soup.
Garlic adds a rich, aromatic depth to the broth.
Liquid: Use unsalted chicken bone broth and water.
Better Than Bouillon provides more flavor since we’re using reduced- sodium broth.
Parmigiano Reggiano Rind is optional for flavor, it infuses the broth as it breaks down in the soup. Whenever I finish a block of parmesan, I always freeze the rinds to have on hand for future recipes.
Parmigiano Reggiano: Top your tortellini soup with grated cheese, if desired.
How to Make Sausage Tortellini Soup
This simple sausage spinach tortellini soup cooks in one pot, making cleanup easy. Scroll to the bottom for the complete instructions.
Brown the sausage in a large pot until cooked through.
Vegetables: Sauté the celery, onion, carrots, and garlic until they begin to soften.
Boil: Pour in the broth and water with the parmesan rind. Increase the heat to medium-high and bring to a boil.
Simmer: Once boiling, add the bouillon and pepper. Cover and simmer on medium-low for 15 to 20 minutes.
Tortellini and Spinach: Reduce the heat to low and add the tortellini and spinach. Cook until al dente, then remove the rind.
Variations
This tortellini soup with sausage is versatile and can be customized to suit your preferences.
Meat: Replace chicken sausage with turkey, pork, or soy. You could also use ground turkey or beef with extra seasoning, like salt, onion powder, and dried Italian herbs.
Vegetarian Tortellini Soup: Omit the sausage and add more veggies.
Tortellini: Use ravioli or spinach tortellini.
Dairy-Free: Replace tortellini with pasta, like orecchiette or farfalle, and skip the parmesan rind.
Heartier Soup: For more substance, add canned beans or extra vegetables, like zucchini, bell pepper, or canned diced tomatoes.
Bone broth: I use unsalted chicken bone broth to add more protein. You could also use chicken or vegetable broth.
Leafy Greens: Sub kale or Swiss chard for spinach.
Serving Suggestions
This hearty sausage and tortellini soup would be great with a crusty piece of bread or a green salad on the side.
Storage
Refrigerate leftover soup for 4 days.
Freeze soup in single-serving airtight containers for 3 months.
Thaw the soup in the fridge overnight and microwave until warm.
More Soup Recipes You’ll Love
Prep: 5 minutesmins
Cook: 40 minutesmins
Total: 55 minutesmins
Yield: 4servings
Serving Size: 1-3/4 generous cups
8ouncessweet chicken Italian Sausage, or pork sausage, I like Premio, removed from casing
Heat a large pot over medium-low heat and add the sausage. Cook, breaking up with a spoon until cooked through, 5 minutes. Add the celery, onion, carrot and garlic. Cook for 8-10 minutes until vegetables begin to soften.
Add the chicken broth, water, parmesan cheese rind (if using) and increase heat to medium-high and bring to a boil.
When broth boils, add the Bouillon and black pepper. Stir to combine, cover and cook medium low simmer 15 to 20 minutes, until the vegetables are soft.
Reduce heat to low and add the tortellini and spinach. Simmer until tortellini cooks to al dente according to package directions, about 5 to 6 minutes. Once cooked, remove the rind.
Stir to combine then serve with freshly grated Parmigiano Reggiano (if using)!
Last Step:
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*If you use chicken broth with salt, omit the the Better Than Bouillon. I found the soup needed 1/2 tablespoon of Better Than Bouillon, but if you want to lower the sodium you can omit it.
