Soup is the perfect belly-warming meal in a bowl and this sausage tortellini soup is both quick and delicious.
It’s a one-pot soup packed with Italian sausage, cheese tortellini, and a handful of veggies. It comes together in no time and satisfies even the heartiest of appetites!
A Hearty Favorite
- This soup is ready in just over 30 minutes start to finish.
- We love the robust flavor of Italian sausage but you can swap it out for your favorite ground meat.
- This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale.
- Just one pot means less mess, less dishes.
MEAT Ground Italian sausage is used in this recipe. If you use other ground meats, you’ll want to boost the seasonings a bit! Fennel is the spice that gives Italian sausage it’s flavor so add a little if you have it.
BROTH I prefer a low sodium beef broth in this recipe but any kind will work.
VEGGIES Onion adds flavor. The canned tomatoes add great texture and flavor the broth and zucchini adds freshness.
TORTELLINI Because of the Italian sausage makes this soup meaty, we prefer cheese tortellini in this recipe but feel free to use your favorite. Mini ravioli works too.
Pro Tip: Adding a little bit of cornstarch to the broth doesn’t thicken it but it does add a silky feel!
How to Make Sausage Tortellini Soup
You’ll love how easy it is to make this tasty Italian-style soup!
- Cook sausage & onion. Drain fat, if needed.
- Add broth, tomatoes, & seasonings; simmer to blend flavors.
- Add tortellini & zucchini and simmer until tender.
- Season with salt & pepper to taste and serve.
- To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
- Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
- Add the juices from the canned tomatoes.
- Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.
Make Ahead & Leftovers
- Pasta doesn’t keep well in soups, it can get mushy. If you plan for leftovers, cook the tortellini separately.
- Keep tortellini soup covered in the refrigerator and it will last about 4 days.
- Double the base of this soup (without tortellini) and freeze half for another day. Add any fresh pasta once thawed.
- Freeze portions of soup in zippered bags or muffin tins without pasta. Add tortellini or pasta once thawed
More Fresh Soups
- Broccoli Cheddar Soup – so cheesy & creamy
- Creamy Chicken Noodle Soup
- Creamy Tortellini Soup – with crispy bacon
- Lasagna Soup – a fun twist on a classic
- Creamy Corn Soup – the ultimate comfort food
- Classic Chicken Noodle Soup
- 15 Bean Soup – freezer friendly
Did you love this Sausage Tortellini Soup? Be sure to leave a rating and a comment below!
Sausage Tortellini Soup
- ½ pound Italian sausage hot or mild
- 1 medium onion diced
- 1 cup water
- 1 ½ teaspoons cornstarch
- 4 cups low sodium beef broth
- 14 oz canned diced tomatoes with juices
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- 4 oz fresh cheese tortellini about 3 cups uncooked
- 1 medium zucchini sliced
- shredded parmesan cheese and parsley for serving
Cook sausage and onion until no pink remains. Drain fat.
Combine water and cornstarch and add to the pot along with broth, diced tomatoes, and seasonings. Cook for 5 minutes.
Bring to a boil. Add tortellini and zucchini and reduce heat to a simmer. Cook 6-7 minutes or until tortellini is tender. Season with salt & pepper to taste.
Top with fresh parsley and parmesan cheese for serving.
This recipe is great with extra veggies including bell pepper, mushrooms, spinach, and kale. A can of white beans can be added too.
To make prep quick, while the sausage is cooking prepare the other ingredients. While the soup is simmering, slice the zucchini.
Leftover meats and veggies can be added. If they are already cooked add them in the last few minutes since they just need to heat through.
Boost the flavor of this soup by adding a parmesan cheese rind (or vegetable juice like V8) to the broth as it simmers. Discard the rind before serving.