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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Colleen martens
Can I make it all in the Dutch oven?
Beth Pierce
Yes you sure can. The Dutch Oven is my favorite way to make soup.
Chris
What are fire roasted tomatoes?
Beth Pierce
The tomatoes are charred over a flame before they’re diced and canned. You can find them with the other canned tomatoes.
Terina
Can you use ground beef instead of sauasage
Beth Pierce
Yes
Donna Norris
Full of flavor and easy to make. Served mine with a side salad and toasted garlic and herb buttered focaccia rolls!
Beth Pierce
That sounds like the perfect meal! Thanks Donna!
Shaun
Do you know roughly what a serving size is?
Beth Pierce
About 2 cups
Char
Do you use meat or cheese tortellini?
Beth Pierce
Cheese
T
Can I do this in the slow cooker ??
Beth Pierce
Yes it can! Start by browning the sausage. When it is almost fully 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 crushed red pepper Cook for 1 minute stirring constantly. Transfer to a crock pot.
In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste to the crock pot. Cook on low for about 4 hours or high for 2 hours.
Increase temperature to high. Then add the tortellini cooking for about 30 minutes or until tender. Add the arugula and cook for about 10 minutes. Finally ladle into bowls and top with 1 tablespoon grated parmesan cheese.
Beth Pierce
Yes it can. I have included this in the post.
Start by browning the sausage. When it is almost fully 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 crushed red pepper Cook for 1 minute stirring constantly. Transfer to a crock pot.
In a small bowl whisk the tomato paste with about 1/2 cup beef broth. Add the vegetable broth, remaining beef broth, fire roasted tomatoes and thinned out tomato paste to the crock pot. Cook on low for about 4 hours or high for 2 hours.
Increase temperature to high. Then add the tortellini cooking for about 30 minutes or until tender. Add the arugula and cook for about 10 minutes. Finally ladle into bowls and top with 1 tablespoon grated parmesan cheese.
Darci eaves
What do you recommend for leftovers? Would it be safe to refrigerate and use tomorrow?
Beth Pierce
Yes as long as it is refrigerated.
Krysta
Will this freeze okay?
Beth Pierce
Yes
Jamie
Will this soup keep for more then a day or two? Will it make a big difference if I don’t add the tortellini to the pot, ie. Only add it to the number of bowls I’m serving
Beth Pierce
Yes if you are going to make ahead I would hold the spinach and tortellini until serving time. You can add it when reheating it.
Anna
Really thinking about making this! How would kale work instead? Thoughts?
Beth Pierce
I am not a fan of kale so I do not cook with it often. Perhaps the readers will have an opinion on it.
Trish
I am going to make this tonight and I am going to use kale. If you’ve ever had the Soup Tuscana at Olive Garden, it has kale and is delicious
Beth Pierce
Awesome Trish! Enjoy!!
Kristianna
I love kale! My boss has made me lots of soups with kale in it and she has her own recipe just like this one! The kale is great in it, it doesn’t get too soggy like spinach.
Beth Pierce
Thanks for the heads up!
Carla
Could I make it with ground beef instead of sausage?
Thoughts?
Beth Pierce
You could. I will have a little less flavor but you could make up for it with a little more seasoning to taste.
Frank
Do you need to drain the tomatoes before adding?
Beth Pierce
No you do not.
Robert
Delicious and very easy to make. My whole famiky liked it and asked if we can have it again tomorrow. Had a baguette with it and dipped it in the juice. And yes we are having it tomorrow, I made a double batch.
Beth Pierce
That is awesome Robert! So glad that you and the family liked it!
Kayla Ammons
Is there a way to cut back on the sodium content? I really want to make this, but that is just incredibly high and no added salt.
Beth Pierce
Those sodium counts are probably overstated. The software that is available to bloggers is only so good. That being said try to look for low sodium Italian sausage, beef broth, vegetable broth, tomato paste, and fire roasted tomatoes.
Brooke McWhirt
Just made this and it’s AMAZING! Except i added Kale because my grocery store was out of Arugula. I washed it and massaged it with olive oil and a little bit of Apple cider vinegar and it’s perfect. Also added some white beans for extra fullness. Highly recommend! YUM
Beth Pierce
Thanks Brooke! So glad that you liked and thanks for the tips!