This Tortellini Soup with Sausage is creamy, full of flavor, and packed with cheese-filled pasta. Made in one pot in under 30 minutes, this soup is filling and nutritious!
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Why You'll Love This Recipe
Soup season is here and I am all for it! As soon as the weather cools down, I am craving a big bowl of soup. This Tortellini Soup with Sausage is one of my family favorites. It's quick and easy to make, in just one pot. I use cheese-filled tortellini but feel free to use your favorite. The mild sausage is perfect for my kids but if you want to kick it up a notch, go for the spicy Italian sausage.
After the soup is done, stir in some cream if you like, add a handful of spinach or kale and sliced baguette and serve. This is a whole meal for the cozy days! Enjoy!
Ingredients:
- tortellini: fresh from the refrigerated section of your grocery store or frozen from the freezer aisle; I used cheese filled;
- Italian sausage: I used mild but go for your favorite kind;
- vegetables: onion, garlic, carrots
- seasoning: dry Italian herbs mix or a blend of thyme, rosemary, basil, and oregano;
- chicken bouillon cube: an easy way to add flavor to your soup without using stock or broth;
- tomato sauce: creates a base for the soup that goes so well with cheese tortellini;
- heavy cream: makes the soup rich and creamy.
How to make Tortellini Soup with Sausage?
- Start by cooking sausage in a large pot. I used a 5 qt Dutch oven.
- Once browned, remove sausage into a bowl and set aside.
- Add onion, garlic, and carrots to the pot and cook until softened.
- Add seasoning, bouillon cube, and stir in. Saute for 2 minutes.
- Add water and tomato sauce and simmer for 10 minutes.
- Add sausage and tortellini and cook for about 8 minutes OR until the tortellini is cooked.
- Add spinach or kale, if desired, and heavy cream if you want to make the soup creamy.
- Season with salt and pepper before serving.
What to serve with tortellini soup?
In my kitchen, every bowl of soup is served with sourdough bread, focaccia or baguette and freshly grated cheese. Croutons or toasted baguette slices add crunch and texture. Chopped fresh basil or parsley makes for a delicious and beautiful garnish.
Vegetarian version:
If you want to keep the soup meat-free, I recommend using mushrooms to add the umami flavor. They will pair perfectly with cheese-filled tortellini! Another great way to add protein to this dish is with beans. Cannellini, navy, and Great Northern beans would be my choice.
Recipe FAQs:
To make this soup in the slow cooker, brown the sausage in a skillet on the stovetop. Add to slow cooker. Cook veggies in the same skillet and add to slow cooker. Add liquids and cook soup for 4 hours on LOW. Add pasta and cook for 20 more minutes OR until the pasta is done.
Yes! To cook this soup in the Instant Pot, set the pot to saute setting, cook sausage and veggies. Add liquids, seasoning, and tomato sauce and stir. Add tortellini and close the lid. Set timer to 4 minutes. Once the cooking cycle is done, wait 2 minutes, then release the pressure. Just before serving, stir in the spinach and cream.
Any leftovers should be stored in a container with a lid, in the fridge, for up to 5 days. Reheat the soup in a pot on the stove or in the microwave.
If you plan on freezing this soup, do not add the cream as the last step. Freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge. Add cream just before serving.
Spinach, kale, zucchini, mushrooms, corn are all great options.
More soup recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Tortellini Soup with Sausage
Ingredients
- 1 lb Italian sausage I used mild
- 1 medium yellow onion
- 3 garlic cloves
- 2 medium carrots
- 1 teaspoon Italian seasoning
- 1 chicken bouillon cube
- 5 cups water
- 8 oz tomato sauce
- 8 oz tortellini I used cheese filled
- ½ cup heavy cream optional
- salt and pepper to taste
- spinach or kale optional
Instructions
- Heat up a large pot over medium heat. I used a 5 qt Dutch oven.
- Add sausage and break it apart with a spatula. Cook until nicely browned, about 6 to 8 minutes.
- Once browned, remove sausage into a bowl and set aside.
- Add onion, garlic, and carrots to the pot and cook until softened.
- Add seasoning, bouillon cube, and stir in. This helps to activate the dry herbs and increase flavor of the bouillon cube. Stir it well, while cooking. Saute for 2 minutes.
- Add water and tomato sauce. Bring the mixture to a simmer and cook for 10 minutes.
- Add sausage and tortellini and cook for about 8 minutes OR until the tortellini is cooked.
- Remove from heat and let it stand for 10 minutes.
- Add spinach or kale, if desired, and heavy cream if you want to make the soup creamy.
- Season with salt and pepper before serving.
Notes
- If you plan on freezing this soup, do not add the cream as the last step. Freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge. Add cream just before serving.
- Any leftovers should be stored in a container with a lid, in the fridge, for up to 5 days. Reheat the soup in a pot on the stove or in the microwave.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
Kara says
The whole family loved this one! I did add the cream at the end, and that does make it extra tasty!
Kristyn says
This has always been a favorite soup of mine!! I love the flavor & the tortellini makes it a bit more hearty.
Jennifer says
Such a yummy but lighter soup! SO delicious, I could eat the entire bowl!