Sausage and Tortellini Soup is bursting with tasty Italian sausage and cheese-filled pasta in a delicious creamy broth. It just takes 30 minutes to prepare and is bursting with flavor!
For a long time I have been intimidated by making my own homemade soup. I don't really know why but you are going to start seeing plenty of soup recipes on my site. We just had Hurricane Ian come through North Carolina, with several rainy, windy and cloudy days. It was also in the low 50's, which makes for perfect soup weather! This soup is perfect to have by itself, with crusty bread, salad or grilled cheese. We have done it all. Let us know what you think!
Try some of our other favorites, such as Twice Baked Potato Casserole, Chicken Tetrazzini, or BBQ Chicken Bubble Up.
Ingredients for Sausage Tortellini Soup
- ground Italian sausage
- small onion
- garlic
- all purpose flour
- Italian seasoning
- chicken broth
- dry mustard powder
- carrots
- hot sauce
- milk or half and half
- spinach or kale (or a mix)
- tortellini (refrigerated or frozen)
- salt, pepper to taste
FAQs
Sausage Tortellini Soup is a hearty and flavorful soup that combines Italian sausage, cheese-filled tortellini pasta, vegetables, and a savory broth. This comforting dish is perfect for cooler weather and makes a satisfying meal on its own.
Yes, you can use any type of sausage you prefer. Ground Italian sausage is traditional, but you can use chicken sausage, turkey sausage, or even a vegetarian sausage alternative.
Yes, you can freeze the soup. It’s best to freeze it without the tortellini, as they can become mushy upon reheating. Prepare the soup up to the point of adding the tortellini, then freeze in an airtight container for up to 3 months. When ready to serve, thaw, reheat, and add the tortellini to cook fresh.
Serve the soup with crusty bread, garlic bread, or a side salad for a complete meal.
Top Tips
- Switch out the kale for spinach, collards or try a mix of your favorite greens.
- I added a range of tortellini ounces because it all depends on what you purchase. There are shelf stable packages for 12 oz or refrigerated/frozen up to 22 ounces. If you like extra tortellini, go for it!
- If you don't have Italian sausage, you could try no meat, cubed chicken, ground beef or even turkey sausage.
- Fresh or frozen tortellini will work, just simmer a little longer with frozen.
- The tortellini will soak up the liquid from the soup and the longer it is stored in the refrigerator, the softer it will become.
- Store in the refrigerator for up to 4 days in an air tight container.
How to make Soup with Sausage and Tortellini
- In a large pot or Dutch oven, cook Italian sausage, garlic and onions, until sausage is no longer pink and onions are translucent. Drain any excess grease.
- Stir in the flour and cook for 1-2 minutes, so flour is no longer raw.
- Combine shredded carrots, Italian seasoning, dry mustard powder, hot sauce (optional), salt and pepper.
- Gradually add in the chicken broth..
- Pour in half and half or milk and bring to a boil.
- Reduce heat to medium low and stir in kale/spinach.
- Stir in tortellini and simmer for 10 minutes or until tortellini is cooked.
- Serve hot and enjoy!
Sausage and Tortellini Soup
Ingredients
- 16 oz. ground Italian sausage
- 1 small onion, diced
- 4 cloves garlic, minced
- 4 tablespoon all purpose flour
- 1 tablespoon Italian seasoning
- 6 cups chicken broth
- ½ teaspoon dry mustard powder
- ⅔ cup shredded carrots
- 1 teaspoon hot sauce
- 2 cups milk or half and half
- 2 cups spinach or kale (or a mix), chopped
- 12 to 22 oz tortellini (refrigerated or frozen)
- salt, pepper to taste
Instructions
- In a large pot or Dutch oven, cook Italian sausage, garlic and onions, until sausage is no longer pink and onions are translucent. Drain any excess grease and return to pot.
- Stir in the flour and cook for 1-2 minutes, so flour is no longer raw.
- Add shredded carrots, Italian seasoning, dry mustard powder, hot sauce (optional), salt and pepper.
- Gradually add in the chicken broth.
- Pour in half and half or milk and bring to a boil.
- Reduce heat to medium low and stir in kale/spinach.
- Stir in tortellini and simmer for 10 minutes or until tortellini is cooked.
- Serve hot and enjoy!
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