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!
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.
1 lb Italian sausage
Once browned, remove sausage into a bowl and set aside.
Add onion, garlic, and carrots to the pot and cook until softened.
1 medium yellow onion, 3 garlic cloves, 2 medium carrots
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.
1 chicken bouillon cube, 1 teaspoon Italian seasoning
Add water and tomato sauce. Bring the mixture to a simmer and cook for 10 minutes.
5 cups water, 8 oz tomato sauce
Add sausage and tortellini and cook for about 8 minutes OR until the tortellini is cooked.
8 oz tortellini
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.
spinach or kale, ½ cup heavy cream
Season with salt and pepper before serving.
salt and pepper
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.