This delicious sausage tortellini soup recipe combines Italian sausage, tomatoes, fresh cheese tortellini, arugula, and a perfect blend of herbs and spices. Fall is here, and with it comes all kinds of incredibly delicious soups.
I love to serve this family favorite with a garden salad tossed with a light vinaigrette and French baguettes with soft, creamy butter. This soup, Cabbage Roll Soup, Meatball Soup, Chicken and Rice Soup, and Vegetable Beef Soup are just a few of our many favorites.
Try this simple recipe for a satisfying and flavorful tortellini soup that will warm you up on a cold day. With just a few ingredients and minimal prep time, it’s the perfect meal for busy weeknights.
If your family is anything like mine, soup is the main meal category for most of fall and winter. It is my favorite time of the year, and soup warms our minds, bodies, and souls. Of course, we eat soup year-round.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Italian Sausage: I prefer sweet or mild. Try to purchase good quality Italian sausage from a local meat market. If it is only available in links, cut the casings off. Try chicken, ground beef, or pork sausage for Italian sausage substitutes.
- Vegetables: onion, garlic, fire-roasted tomatoes, arugula or spinach
- Seasonings: dried basil, dried oregano, dried parsley, dried thyme, red pepper flakes, fresh thyme, fresh basil. You can substitute a tablespoon of Italian seasoning for the dried herbs.
- Broth: low-sodium beef broth, vegetable broth, or low-sodium chicken broth
- Tomato paste: to give the soup flavor and thicken it
- Refrigerated cheese tortellini: can substitute frozen or dried
- Parmesan cheese: freshly grated is best
How To Make Sausage Tortellini Soup
This is just the summary version of the recipe. See the recipe card below for ingredients and full directions.
Brown the Italian Sausage in a Dutch Oven or stockpot over medium-high heat. When it is halfway through the browning process, add the onion and cook until the sausage is brown and the onion is soft.
Then, reduce the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper, cooking for a minute. Whisk the tomato paste with a bit of beef broth to thin it out. Then add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Then, reduce the heat to a simmer.
Add the cheese tortellini and let everything simmer for 10-15 minutes or until the tortellini cooks to your desired tenderness. Remove the mixture from the heat and stir it in the arugula. Salt and pepper to taste, and sprinkle each bowl with a bit of Parmesan cheese.
Preparation Tips
- You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
- Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
- Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them to the fat from the Italian sausage and cook for about a minute. This technique is known as blooming.
Serving Suggestions
- Bread: crusty French or Italian bread, cheese garlic bread, breadsticks, focaccia bread, or cornbread muffins.
- Salad: spinach salad, garden salad, or Italian salad
- Dessert: peach crisp, key lime pie, or banana cream pie.
How to Cook it in a Crock Pot
Brown the Italian Sausage in a Dutch Oven or stockpot over medium-high heat. When it is halfway through the browning process, add the onion and cook until the sausage is brown and the onion is soft.
Reduce the heat to low and add the garlic, basil, oregano, parsley, thyme, and crushed red pepper. Cook for 1 minute, stirring constantly. Transfer to a crockpot.
In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add it to the crock pot with the vegetable broth, remaining beef broth, and fire-roasted tomatoes. Cook on low for about 4 hours or high for 2 hours.
Increase temperature to high. Add the tortellini, cooking for about 30 minutes or until tender. Add the arugula and cook for about 10 minutes. Ladle into bowls and top with 1 tablespoon of grated parmesan cheese.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Be careful not to overcook the pasta when reheating so it does not have a soggy texture. Reheat on low on the stovetop or in the microwave at reduced power.
More Soup Recipes
Sausage Tortellini Soup Recipe
Ingredients
- 1 lb. ground Italian Sausage
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried thyme
- 2 pinches red pepper flakes
- 2 cups low sodium beef broth
- 1 ½ tablespoons tomato paste
- 1 14.5 ounce can fire roasted tomatoes
- 4 cups vegetable broth or low sodium chicken broth
- 10 ounces refrigerated cheese tortellini
- 3 cups arugula or spinach
- Grated Parmesan Cheese
- Fresh thyme optional
- Fresh basil optional
Instructions
- Brown the Italian Sausage in a Dutch Oven or stockpot over medium heat. When it is about halfway browned, add the onion and cook until the sausage is done browning and the onion has softened.
- Turn the heat to low and add the garlic, basil, oregano, parsley, thyme, and red pepper flakes; cook for 1 minute, stirring constantly.
- In a small bowl, whisk the tomato paste with about 1/2 cup of beef broth. Add the vegetable broth, remaining beef broth, fire-roasted tomatoes, and thinned-out tomato paste. Increase the heat to medium and bring it to a low boil. Reduce the heat to a simmer.
- Add the cheese tortellini and simmer for 10-15 minutes or until the tortellini are cooked to your desired tenderness.
- Remove the pan from the heat and stir in the arugula. Add salt and pepper to taste. Sprinkle each bowl with 1-2 tablespoons of freshly grated Parmesan cheese. If desired, garnish with fresh thyme or fresh basil.
Notes
- You can substitute fresh baby spinach for arugula without changing the recipe. Remember to remove the large stems.
- Most grocery stores carry refrigerated pasta, although you may have to ask where it is in the store. You can always substitute frozen cheese tortellini or even dried tortellini.
- Dried herbs work best in soup, where their flavors have time to permeate the whole pot. I like to add them to the fat from the Italian sausage and cook for about a minute. This technique is known as blooming.
Nutrition
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Tony Ann
What a fabulous soup! This was right up our alley especially with the wind and snow. I used spinach in place of arugula but everything else was as writen. I can not recommend this soup enough!
Beth Pierce
Thank you, Tony Ann! We have wind and snow here too! It is a great soup day!
Kennedy Moore
This is our new weeknight go-to. It is quick and easy to prepare. Everyone in the house loves it and it is fairly nutritious! Thanks for helping with busy weekenights.
Beth Pierce
You are most welcome! I do what I can!
Willow
I love trying out new soup recipes. I loved this one as it was so filling and hearty with the sausage and the tortellini giving it texture and the flavour of the herbs is lovely.
Beth Pierce
Thanks, Willow! So glad that you like the soup!
Delilah
This recipe was delicious! Best soup I have had in quite some time. This will be on repeat all winter and most of sping- thank you for sharing!
Beth Pierce
The pleasure is all mine, Delilah!
Rochelle E
We have made this tortellini soup several times. It is one of our favorite soups. I ususally substitute spinach in place of the arugula but the rest is by the recipe. Thanks for sharing this awesome recipe!
Beth Pierce
My pleasure, Rochelle!
Cooper
My wife loved tortellini soup, and she always praised me for making it for her. She said it was the perfect comfort food, especially on cold and rainy days.
Janelle Adams
My kids absolutely devoured this stuff. First time they had tortellini actually. Gonna be making it again, haha!
Tammy Dean
I’m having a little gathering this weekend and I think this will be the main course. Yummy!! Served with homemade bread, I can’t wait. What’s for dessert?
Beth Pierce
How about key lime pie or cherry cheesecake?
Audrey Littleton
This was beyond delicious! It’s packed full of flavor and super hearty – perfect for a cold night, we didn’t have a single drop leftover. Can’t wait to make it again!
Beth Pierce
Thank you, Audrey!
Mandy Carter
This was perfect for a cold day staying home. It was hearty, flavor packed, and perfectly seasoned! We loved it!
Beatrice K
This Tortellini Soup was a wonderful experience. It was easy to make, perfect for a quick weeknight dinner. Everyone loved it and I can’t wait to make it again!
Beth Pierce
Thank you, Beatrice!
Kendall Brooks
This soup turned out to be a comforting, delicious meal that didn’t feel heavy. It’s definitely something I’ll make again, especially on cold days for a warm, comforting meal.
Beth Pierce
Thanks, Kendall! So glad that you liked the tortellini soup!
Charlie
Your Tortellini Soup was a comforting hug in a bowl! The broth was so flavorful, and the tortellini made it hearty and satisfying.
Beth Pierce
Thanks, Charlie! So glad that you liked it!
Elsa Noonan
We love this soup. It is incredibly delicious! I have been making it about twice a month since you first posted it. We love so many of your recipes.
Beth Pierce
Thank you, Elsa! That is so kind of you!
Sandra Lee
This soup is amazing! Total comfort food and very easy to make!
Georgie R
We make this soup every time we get a snowstorm. It’s the perfect comfort food. We love it and it fills everyone up! Thanks for an amazing recipe, Beth!
Beth Pierce
The pleasure is all mine, Georgie!