Hearty Sausage Tortellini Soup is perfect for cold nights! Loaded with veggies and Italian sausage, everyone will come running to the table!
Why We Love Italian Sausage Tortellini Soup
- This soup is loaded with vegggies! I’m not great about eating veggies – at all – but I love this soup and so does my huasband.
- Spianch tortellini soup freezes well (see my tips below) so I can make a big pot and reheat it another night when I’m short on time for dinner.
- You can totally leave out the Italian sausage and swap out for vegetable broth to make this soup vegetarian. It’s still really good without the sasuage.
What is Tortellini Soup Made Of?
SAUSAGE: I love using sweet Italian sausage for this tortellini soup recipe. I’ve had a thing for it ever since I fell in love with sausage pizza as a kid. IThe sweet sausage is a nice contrast to the savory broth. I’ve also use mild Italian sausage before, and you could even use hot sausage for a kick.
VEGETABLES: The base of any good soup has onion, carrots, celery, and garlic. Then we’re adding in some tomatoes and spinach
SEASONING: We’re keeping it simple with some salt and pepper, basil, and oregano.
TORTELLINI: It’s in the name of the recipe so it better be in the soup! I’ve even used some frozen mini cheese ravioli if I’m out of tortellini.
How to Make Tortellini SoupJump to Recipe
STEP 1 Place a large pot over medium-high heat and cook the Italian sausage until it’s browned. Transfer the sausage to a paper towel-lined bowl and leave about 1 tablespoon of the drippings in the pot.
STEP 2 Add the aromatic veggies to the pot and cook until the onions are tender. Then add in the tomatoes, tomato sauce, beef broth, red wine, water, and herbs. Bring everything to a boil, and then reduce the heat to let the soup simmer for 20 minutes.
STEP 3 Add the tortellini to the pot and cook it for 6-8 minutes until tender. Add the spinach and stir until it’s wilted. Check the seasoning, add some salt and pepper if needed, and you’re ready to serve! Mike and I like some parmesan cheese on top of our soup.
Tips & Tricks
- I used a simple cheese tortellini for this soup, but feel free to mix things up! Other flavors of tortellini like spinach & cheese, Italian sausage (for extra proftein), and cheese & mushroom would all work great.
- If fire-roasted diced tomatoes are available I highyl recommend them. They’ll add more flavor to your soup.
- If you know you’re going to have leftovers (like we ususaly do), I highly reommend waiting to add the tortellini. It can get extra soft if stored in the soup. You can pour the extra soup with the wilted spinach into a container and then add the tortellini in when you reaheat it.
Then pour the tortellini into the soup you’ll be eating that night and let to cook until tender.
- Store any leftovers in an air tight container in the fridge.
- To reheat, pour the soup into a saucepan and place over medium heat. Stir occassionlly until the soup is warmed through.
Sausage Tortellini Soup FAQ
Can I freeze tortellini soup?
Yes, you definitely can. However, you need to leave the pasta out of the soup. If you don’t the tortellini will turn to mush when you thaw and heat up the soup. No one likes mushy pasta.
Simply add the tortellini into the soup when you place it on the stove to reheat and it’ll cook as the soup warms up.
How long is tortellini soup good for?
This soup will keep for 3-4 days in the fridge without any pasta in it. Again the whole mushy tortellini thing can happen. I can usually keep this soup with the pasta added in for 1-2 days. See my tips above for the best way to store and reheat this soup.
How many carbs are in tortellini soup?
One serving of this sausage tortellini soup recipe has 28g of carbs. That’s about 1/6 of the pot.
If you use homemade keto ravioli instead of pre-made tortellini, that would definitely lower the carbs. Just be sure to add it in with the spinach since fresh pasta only needs a few minutes to cook.
Other Recipes You May like
- Slow Cooker Black Bean Soup
- Mom’s Super Easy Chili Recipe
- Broccoli Cheese Soup
- Bacon Bean Soup
- Tomato Beef Stew
- Potato Leek Soup
Italian Sausage Tortellini Soup
- 1 pound Italian sausage (casing remove if using links)
- 1 small yellow onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and thinly sliced
- 3 cloves garlic minced
- 2 tablespoons water
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 4 cups beef broth
- 1 cup red wine (or more beef broth)
- 1 cup water
- 1 tablespoon dried basil
- 1 1/2 teaspoons dried oregano
- 8 ounces refrigerated cheese tortellini
- 3 cups fresh spinach lightly packed
- Salt and pepper to taste
- Fresh parsley for garnish
- Parmesan cheese for garnish
- In a large pot over medium-high heat, cook the Italian sausage until no longer pink, about 8-10 minutes. Transfer the cooked sausage to a separate bowl lined with paper towels to drain. Reserve 1 tablespoon of the drippings in the pot.
- Add the onions, celery, carrots, garlic, and 2 tablespoons of water to the pot and season with salt and pepper. Saute for about 5-7 minutes or until onions are translucent.
- Stir in the diced tomatoes, tomato sauce, beef broth, red wine, 1 cup water, basil, and oregano. Bring to a boil. Reduce the heat to medium-low and simmer uncovered for 20 minutes. Stir occasionally.
- Add the tortellini and simmer for another 7-8 minutes or until tortellini is just about cooked through.
- Add the spinach and stir into the soup until wilted. Check the seasoning and add salt and pepper to taste.
- Ladle the soup into bowls and serve with freshly chopped parsley and shaved parmesan on top for garnish.